Grilled Chicken with Saffron and Apricots
Infuse your dinner table with bold and exotic flavors with this Grilled Chicken with Saffron and Apricots recipe! Juicy bone-in, skin-on chicken thighs are marinated in a luxurious blend of saffron-infused Greek yogurt, warm spices like cumin, coriander, and cinnamon, and a touch of lemon juice for brightness. After soaking in this aromatic marinade, the chicken is grilled to perfection, achieving crispy, golden skin and tender, flavorful meat. Sweet, smoky dried apricots, lightly charred on skewers, provide a delightful contrast to the savory chicken. Garnished with a sprinkle of fresh parsley, this dish is as stunning as it is delicious. Serve it with couscous, rice, or a crisp green salad for a complete meal that will transport your taste buds to new heights. Perfect for summer barbecues or an elevated weeknight dinner, this recipe brings together the rich warmth of Middle Eastern-inspired spices and the natural sweetness of fruit for a truly unforgettable dish.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 12 pieces dried apricots
- 1 pinch saffron threads
- 4 tablespoons hot water
- 1 cup plain Greek yogurt
- 3 pieces garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a small bowl, soak the saffron threads in hot water for 10 minutes to release their flavor and color.
In a large mixing bowl, combine the saffron water, Greek yogurt, minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, salt, black pepper, olive oil, and lemon juice. Mix thoroughly to create the marinade.
Pat the chicken thighs dry with paper towels. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375–400°F).
While the grill heats, thread the dried apricots onto skewers (soak wooden skewers in water for 30 minutes beforehand to prevent burning, if using).
Remove the chicken from the marinade and let the excess drip off. Place the chicken thighs on the preheated grill, skin-side down. Grill for 6–8 minutes on each side, or until the internal temperature reaches 165°F and the skin is crispy and golden.
Grill the apricot skewers for 3–4 minutes, turning occasionally, until they develop light grill marks and soften slightly.
Transfer the grilled chicken and apricots to a serving platter. Garnish with freshly chopped parsley.
Serve immediately with a side of couscous, rice, or salad for a complete meal.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 15.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
