Moroccan spices, honey, and crispy grill-charred goodness elevate simple chicken skewers to irresistible heights.
Chicken deserves a spot in the limelight. Often overlooked as bland or prone to drying out, this versatile bird is anything but ordinary. It’s straightforward, dependable, and consistently pleases crowds. Moreover, it eagerly embraces seasonings and marinades, effortlessly absorbing flavors to showcase its best self.
Enter these skewers. They offer a simple yet flavorful method to infuse chicken with taste. While grilling a whole thigh or breast is an option, cutting the meat into bite-sized pieces maximizes surface area, resulting in crispy edges and delicious charred flavor.
This Recipe features a Rich blend of North African spices mixed with oil, lemon, and honey, forming a fragrant paste. Thigh meat is recommended for its flavor and juiciness, but breast meat works well too—just avoid mixing the two on a skewer due to differing cooking times.
Moroccan Chicken Skewers with Apricots and Onion
Active Time: 25 to 35 minutes
Total Time: 25 to 35 minutes, plus marinating time
Serves 4 to 6
For the Marinade:
- 3 garlic cloves, minced or pressed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (or to taste)
For the Skewers:
- 2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/4-inch chunks
- 12 to 15 dried apricots
- 1 large red or yellow onion, halved and cut into 1-inch chunks
Instructions:
- Whisk together all the marinade ingredients in a medium-sized bowl.
- Add the chicken to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours.
Note: Make sure to soak wooden skewers in water for at least 30 minutes before assembling the skewers to prevent them from burning on the grill.
If using bamboo skewers, soak them in water for 30 minutes beforehand.
Remove the chicken pieces from the marinade and thread them onto the skewers, alternating with the apricots and onions. Lightly brush the skewers with the remaining marinade from the bowl, then discard any leftover marinade.
For oven cooking, preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly oil it (or use a broiler pan). Arrange the skewers in a single layer on the pan, without touching. Roast in the oven until the chicken centers are almost cooked through (they should register 158 to 160°F or 70 to 71°C with a meat thermometer inserted into the center), for about 15 to 20 minutes, turning once.
Switch on the oven broiler and continue cooking until the meat edges are browned and crisped in spots, and the chicken is thoroughly cooked, about 5 minutes more, turning once. Keep a close eye to prevent burning.
For grilling, lightly oil the grill grates. Grill the skewers over direct medium-high heat (about 400 to 450°F or 200 to 230°C) until well-marked and completely cooked through, for about 10 to 12 minutes, turning once or twice.
Serve the chicken on the skewers or slide the meat onto a serving platter. Accompany with rice or couscous.
