fbpx

Moroccan-Spiced Chicken Skewers with Apricot Glaze

1 / 2
Grill these skewers for a satisfying summer meal.
Grill these skewers for a satisfying summer meal.
2 / 2
Use simple science to transform good dishes into great dishes with “Easy Culinary Science for Better Cooking” by Jessica Gavin.
Use simple science to transform good dishes into great dishes with “Easy Culinary Science for Better Cooking” by Jessica Gavin.
50 min DURATION
10 min COOK TIME
40 min PREP TIME
10 skewers SERVINGS

Ingredients

  • 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

Directions

  • 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.
  • More from Easy Culinary Science for Better Cooking: