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Flavorful Grilled Apricot Chicken Thigh Skewers with Easy Harissa Yogurt Dip

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Juicy chicken thighs paired with sweet grilled apricots and a spicy harissa yogurt dip create a perfect balance of smoky, sweet, and spicy flavors in this easy-to-make summer grilling recipe.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 6–8 medium fresh apricots, pitted and halved
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh lemon juice
  • 1 cup (240 ml) full-fat Greek yogurt
  • 1–2 tablespoons harissa paste
  • 1 tablespoon fresh lemon juice (for dip)
  • 1 teaspoon honey
  • Pinch of salt (for dip)
  • 1 tablespoon chopped fresh cilantro or parsley (optional, for garnish)

Instructions

  1. Prepare the marinade by whisking together olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, black pepper, and fresh lemon juice in a medium bowl.
  2. Add chicken pieces to the marinade and toss to coat evenly. Gently fold in apricot halves. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Prepare the harissa yogurt dip by mixing Greek yogurt with harissa paste, lemon juice, honey, and a pinch of salt in a small bowl. Stir until smooth, adjust heat as desired, then cover and chill.
  4. Preheat grill to medium-high heat (about 400°F). If using charcoal, wait until coals are glowing and covered in white ash.
  5. Thread marinated chicken chunks and apricot halves alternately onto skewers, ensuring even distribution.
  6. Grill skewers for 5-6 minutes per side (10-12 minutes total), turning once, until chicken reaches an internal temperature of 165°F and apricots are caramelized.
  7. Remove skewers from grill and let rest for 5 minutes to redistribute juices.
  8. Serve warm with a generous dollop of harissa yogurt dip on the side.

Notes

Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Let chicken sit at room temperature for 15 minutes before grilling for even cooking. Flip skewers only once or twice to keep chicken juicy and apricots intact. Oil grill grates lightly to prevent sticking. If apricots soften too quickly, consider grilling them separately or using smaller chicken pieces. Harissa paste heat can be adjusted to taste; start with less and add more if desired.

Nutrition

Keywords: grilled chicken, apricot chicken skewers, harissa yogurt dip, summer grilling, easy chicken recipe, smoky chicken, sweet and spicy chicken

Find it online: https://merrymorsel.com/flavorful-grilled-apricot-chicken-thigh-skewers-with-easy-harissa-yogurt-dip-recipe/