Moroccan-Spiced Chicken Skewers with Apricot Glaze

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By Jessica Gavin. | Jun 1, 2018

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Grill these skewers for a satisfying summer meal.
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Use simple science to transform good dishes into great dishes with “Easy Culinary Science for Better Cooking” by Jessica Gavin.
  • 50 min


  • 10 min


  • 40 min


  • 10 skewers



  • 1 1/2 lb boneless skinless chicken breasts
  • 1/4 cup honey
  • 1/4 cup olive oil, plus more for greasing
  • 1/2 tsp lemon zest
  • 3 tbsp lemon juice
  • 2 tsp minced ginger
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 10 skewers, soaked in water for 15 minutes if woodenFor the Apricot Glaze:1/2 cup apricot preserves
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp sliced mint leaves, divided


  • Slice each chicken breast into 3/4- to 1-inch thick strips. Be sure to slice with the grain so it yields a long piece. Each breast should yield about 4 to 6 strips depending on size.
  • In a medium-size bowl, whisk together the honey, olive oil, lemon zest, lemon juice, ginger, garlic, cumin, coriander, cinnamon, smoked paprika, cayenne pepper, salt and black pepper. Transfer to a large resealable plastic bag or baking dish. Add the chicken and marinate at least 30 minutes to 1 hour. Thread the chicken onto the skewers and set aside.
  • To prepare the apricot glaze, whisk together the apricot preserves, lemon zest and lemon juice in a small bowl. Microwave for 30 seconds, and stir to combine. Cook for an additional 30 seconds if needed until the glaze is smooth. Add 2 teaspoons of the mint and stir to combine. Set aside.
  • Heat the grill to medium heat. Add a small amount of oil to a folded piece of paper towel, and carefully grease the grill with the oil. Once the grill is very hot, add the chicken skewers. Cook the first side for 5 minutes, flip over and brush with the apricot glaze. Close the lid and cook 4 to 5 minutes, or until the chicken is no longer pink, and the internal temperature reaches 160 to 165 degrees Fahrenheit.
  • Coat the other side of the chicken with the apricot glaze. Garnish with 1 teaspoon of sliced mint. Transfer to a clean plate and serve hot.

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