Moroccan Grilled Chicken With Apricots

Prepare a marinade by mixing olive oil, garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, lemon juice, and honey in a bowl.

Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Soak wooden skewers in water for 30 minutes if using.

Preheat the grill to medium-high heat.

Thread marinated chicken thighs onto skewers, alternating with apricots and onion pieces.

Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and has grill marks.

Check the internal temperature of the chicken; it should reach 165°F.

Remove the skewers from the grill and let them rest for 5 minutes.

Garnish with fresh cilantro before serving.

Equipment Needed

Dietary

Allergens