Name: Moroccan Grilled Chicken With Apricots Recipe
Prep time: 15 min
Cook time: 1 h
Total time: PT-491678H59M29S
Cuisine: Moroccan
Ingredients: 1 whole chicken, spatchcocked; 2 tbsp all-purpose Moroccan spice mix (divided, reserving ¼ tsp for apricots); 1 tsp salt; ¾ tsp pepper; 1 tbsp olive oil; 1 lemon, zested and juiced; 1 clove garlic, minced or pressed; 1 tbsp pomegranate molasses; 6 apricots; 1 shallot, peeled and coarsely chopped; 1 lemon, juiced and zested; 1½ tbsp honey; 1 tsp pomegranate molasses; ¼ tsp reserved all-purpose Moroccan seasoning

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Introduction

Moroccan Grilled Chicken with Apricots is a vibrant and flavorful dish combining aromatic spices with the natural sweetness of apricots. This spatchcocked chicken is marinated in a Moroccan spice blend, then grilled or roasted to perfection, making it a delightful meal for any occasion.

A dark grilled whole chicken with shiny, slightly charred skin sits on a wooden board lined with white parchment paper, surrounded by bright orange grilled apricot halves and glossy, soft-looking pieces of red onion, garnished with small green cilantro leaves scattered around. In the background, a white bowl with black geometric patterns holds a pale yellow side dish, and a jar with orange spice and a spoon stands further back on a white marbled surface, creating a warm, rustic setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken, spatchcocked
2 tbsp all-purpose Moroccan spice mix, divided (reserve ¼ tsp for apricots)
1 tsp salt
¾ tsp pepper
1 tbsp olive oil
1 lemon, zested and juiced
1 clove garlic, minced or pressed
1 tbsp pomegranate molasses
6 apricots
1 shallot, peeled and coarsely chopped
1½ tbsp honey

Instructions

Step 1: In a small bowl, combine 2 tbsp Moroccan spice mix (reserving ¼ tsp for apricots), olive oil, lemon zest and juice, pomegranate molasses, and garlic. Rub this spice paste all over the chicken, inside and out.
Step 2: Place the chicken in a large food bag, squeeze out the air, seal, and massage the marinade to coat thoroughly. Refrigerate for at least 1 hour or preferably overnight for best flavor.
Step 3: Preheat your barbecue until flames die down or heat your oven to 450°F. Remove chicken from the bag and cook on the barbecue or roast in the oven for 25-30 minutes per side until golden, crisp, and cooked through (internal temperature 165°F).
Step 4: Transfer chicken to a platter and loosely cover with foil to rest while preparing apricots. If roasted, keep the cooking juices warm for serving.
Step 5: Place apricots and shallots in a small roasting tin. Whisk together lemon juice and zest, honey, pomegranate molasses, and the reserved Moroccan seasoning, then pour over the apricots.
Step 6: Roast apricots in the oven or grill on the barbecue for 10-15 minutes until soft and caramelized.
Step 7: Serve the spiced chicken with apricots and drizzle with any reserved cooking juices for added flavor.

Tips & Variations

For easier spatchcocking, use poultry shears to carefully remove the backbone and press the breastbone flat.
If you prefer a milder flavor, reduce the Moroccan spice mix by half and add more lemon juice for brightness.
Swap apricots for peaches or nectarines during different seasons for a varied but equally delicious twist.

Storage

Store leftover chicken and apricots in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F to preserve moisture, or microwave briefly until warmed through. The flavors often deepen after a day, making leftovers even more enjoyable.

How to Serve

A whole grilled chicken is placed on white paper on a wooden board. The chicken has a charred outer skin with dark brown and black grill marks and a glossy texture, showing it is well-cooked and juicy. Around the chicken, there are bright orange grilled apricot halves and a few pieces of purple shallot, giving pops of color. Small green herb leaves are scattered on top of the chicken and the surrounding fruit. A woman’s hand with grill tongs is holding the edge of the board. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the best way to spatchcock a chicken?

Place the chicken breast-side down, cut along each side of the backbone with poultry shears to remove it, then flip and press the breastbone flat. This creates an even thickness for faster, more even cooking.

Can I make the marinade ahead of time?

Yes, you can prepare the spice paste marinade a day in advance and store it in the refrigerator. This allows the flavors to meld before applying to the chicken.