Moroccan Grilled Chicken With Apricots Recipe
Take your taste buds on an unforgettable journey with Moroccan Grilled Chicken With Apricots. This vibrant dish brings together juicy, spice-rubbed chicken thighs, sweet and tangy apricots, and a flurry of fresh herbs and toasted almonds for a meal that feels as festive as it is comforting. Whether you’re planning a relaxed weeknight dinner or want to impress guests with something bright and exotic, Moroccan Grilled Chicken With Apricots is the perfect way to add a burst of color and bold flavor to your table.
Ingredients You’ll Need
What makes Moroccan Grilled Chicken With Apricots truly special is how the simplest ingredients—many of which you probably already have—come together to create layers of flavor. Each item serves a purpose, whether it’s adding warmth, brightness, or that irresistible pop of sweetness.
- Chicken thighs: Choose boneless, skinless thighs for extra juiciness and a rich, tender bite.
- Olive oil: This is the base for the marinade, ensuring the chicken stays moist and soaks up all the spices.
- Lemon juice: Adds a burst of citrusy brightness that balances the honey and spices beautifully.
- Garlic: Freshly minced garlic infuses the marinade with robust flavor.
- Honey: A touch of sweetness that complements the apricots and brings out the warmth of the spices.
- Fresh ginger: Grated ginger delivers a zesty kick and a little heat.
- Ground cumin: Earthy, aromatic cumin is essential for that classic Moroccan depth.
- Ground coriander: Offers subtle, citrusy undertones that brighten every bite.
- Smoked paprika: Gives the dish a gorgeous color and a gentle smokiness.
- Ground cinnamon: Just a hint creates complexity and warmth without overpowering the dish.
- Turmeric: Provides a golden hue and a whisper of earthy flavor.
- Cayenne pepper (optional): For those who like a little heat, a pinch of cayenne takes things up a notch.
- Salt: Essential for drawing out flavors and seasoning the chicken just right.
- Black pepper: Adds gentle warmth and balances the sweeter notes.
- Dried apricots: These jewel-toned fruits are sweet, tangy, and the star of the topping.
- Fresh cilantro: Chopped cilantro brings a burst of freshness and color to the final platter.
- Toasted almonds: Sliced and toasted, they lend an irresistible crunch and nutty flavor.
How to Make Moroccan Grilled Chicken With Apricots
Step 1: Whisk the Marinade
In a large bowl, combine the olive oil, lemon juice, garlic, honey, ginger, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne, salt, and black pepper. Give everything a good whisk until the marinade looks silky and all the spices are evenly blended. This aromatic mixture is the backbone of Moroccan Grilled Chicken With Apricots, infusing the chicken with bold North African character.
Step 2: Marinate the Chicken
Add the chicken thighs to your bowl and toss them well, making sure every piece is coated in the marinade. Cover the bowl and let it chill in the fridge for at least an hour. If you have time, marinating overnight will make the chicken even more tender and flavorful, letting those spices seep deep into every bite.
Step 3: Prep the Apricots
While your chicken is marinating, place the halved dried apricots in a small bowl and cover them with 1/4 cup of hot water. Let them sit and soften while you get your grill ready. This little step makes the apricots extra plump and juicy—perfect for scattering over the finished dish.
Step 4: Grill the Chicken
Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade and shake off any excess. Grill the thighs for about 6 to 7 minutes on each side, until they’re beautifully charred and cooked through (an internal temperature of 165°F is the magic number). If grilling isn’t an option, a grill pan or even your oven will work—just check the notes below for tips!
Step 5: Assemble and Top
Drain the softened apricots. Arrange the grilled chicken on a serving platter, then top it with the apricots, a flurry of chopped cilantro, and a generous sprinkle of toasted sliced almonds. Every bite of Moroccan Grilled Chicken With Apricots should get a taste of sweet fruit, fresh herbs, and that irresistible crunch.
How to Serve Moroccan Grilled Chicken With Apricots
Garnishes
This dish is all about the finishing touches. A handful of bright cilantro and a shower of toasted sliced almonds create a visually stunning platter and add fresh, lively flavors. If you love a pop of color, try a few pomegranate seeds or a squeeze of fresh lemon over the top.
Side Dishes
Moroccan Grilled Chicken With Apricots is amazing alongside fluffy couscous, aromatic rice pilaf, or warm flatbread to soak up every last bit of juice. For a refreshing contrast, serve with a simple cucumber salad or roasted vegetables.
Creative Ways to Present
For a show-stopping dinner party, serve the chicken family-style on a big platter, letting everyone help themselves. Or, slice the chicken and tuck it into warm pita with the apricots and herbs for a fun handheld version. You can even use leftovers to top a vibrant grain bowl for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Store any leftover Moroccan Grilled Chicken With Apricots in an airtight container in the refrigerator for up to 3 days. Keep the toppings (apricots, almonds, and cilantro) separate, if possible, so their textures and colors stay fresh.
Freezing
You can freeze the grilled chicken (without toppings) for up to 2 months. Let the chicken cool completely, then wrap tightly and store in a freezer-safe bag or container. The apricots and almonds are best added fresh after reheating.
Reheating
To reheat, warm the chicken gently in a covered skillet over medium-low heat, adding a splash of water or chicken broth to keep things moist. Top with fresh cilantro, softened apricots, and crunchy almonds right before serving for just-made flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though they may cook a little faster and can be slightly less juicy than thighs. Just keep a close eye on them so they don’t dry out on the grill.
What if I don’t have a grill?
No grill? No problem! Moroccan Grilled Chicken With Apricots is just as delicious cooked in a grill pan on your stovetop or baked in the oven at 400°F for 25 to 30 minutes.
How spicy is this dish?
The heat is pretty gentle, especially if you skip the optional cayenne pepper. If you love a kick, feel free to add more cayenne or even a pinch of chili flakes to the marinade.
Can I make this dish ahead of time?
Definitely! You can marinate the chicken up to a day in advance and even grill it a few hours before serving. Just reheat gently and add the fresh toppings right before bringing it to the table.
Is Moroccan Grilled Chicken With Apricots gluten-free?
Yes, this recipe is naturally gluten-free and dairy-free—just be sure to serve it with gluten-free sides if needed.
Final Thoughts
If you’re ready to brighten up dinnertime, Moroccan Grilled Chicken With Apricots is a must-try. With its sweet, savory, and aromatic layers, this dish promises to become a favorite in your home, just like it is in mine. Gather your ingredients, fire up the grill, and get ready to savor something truly special!
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Moroccan Grilled Chicken With Apricots Recipe
- Total Time: 30 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Moroccan grilled chicken recipe featuring juicy chicken thighs marinated in a blend of spices and herbs, complemented by sweet apricots, fresh cilantro, and crunchy toasted almonds. Perfect for a vibrant and aromatic main course that pairs beautifully with couscous, rice, or flatbread.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1 cup dried apricots, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted almonds, sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, honey, grated ginger, ground cumin, ground coriander, smoked paprika, ground cinnamon, turmeric, cayenne pepper (if using), salt, and black pepper until well combined.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss well to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat to ensure a nice sear and perfect cooking temperature for the chicken.
- Grill the Chicken: Remove chicken from the marinade and place on the grill. Cook for 6–7 minutes on each side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and charred lightly on the outside.
- Soften the Apricots: While the chicken is grilling, place dried apricots in a small bowl with 1/4 cup hot water and let them soak to soften. Drain before serving.
- Assemble and Serve: Arrange the grilled chicken thighs on a serving platter. Top with the softened apricots, chopped fresh cilantro, and toasted sliced almonds. Serve alongside couscous, rice, or flatbread for a complete meal.
Notes
- If you don’t have access to a grill, cook the chicken in a grill pan or bake in the oven at 400°F (200°C) for 25–30 minutes until cooked through.
- For extra flavor, reduce the leftover marinade in a saucepan over medium heat until thickened and drizzle over the grilled chicken before serving.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 340
- Sugar: 13g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 115mg
