Moroccan Grilled Chicken With Apricots Recipe
This Moroccan Grilled Chicken with Apricots is a vibrant and flavorful dish featuring a spatchcocked whole chicken marinated in a fragrant blend of Moroccan spices, lemon, garlic, and pomegranate molasses. Grilled or roasted to perfection for a crispy skin and juicy interior, the chicken is served alongside tender, caramelized apricots glazed with honey, pomegranate molasses, and a touch of citrus zest, making a perfect balance of savory and sweet notes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus marinating time
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Moroccan
Ingredients
Scale
For the Chicken
- 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
For the Apricots
- 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
Instructions
- Prepare the Spice Paste and Marinate Chicken: In a small bowl, combine the Moroccan spice mix, salt, pepper, olive oil, lemon zest and juice, pomegranate molasses, and minced garlic. Rub this spice paste thoroughly all over the spatchcocked chicken, inside and out. Place the chicken inside a large food bag, remove excess air, seal it, then massage to ensure the marinade coats every part. Refrigerate to marinate for at least 1 hour or preferably overnight for the best flavor.
- Cook the Chicken: Preheat a barbecue grill with coals reduced to embers or warm your oven to 450°F (232°C). Remove the chicken from the bag and place it skin side up on the grill or in a roasting pan. Cook for 25-30 minutes per side until the skin is crisp and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a platter and loosely cover with foil to rest.
- Prepare and Cook the Apricots: Place the apricots and chopped shallot in a small roasting tin. In a bowl, whisk together lemon juice, lemon zest, honey, pomegranate molasses, and the reserved ¼ teaspoon Moroccan spice mix. Pour this glaze over the apricots. Roast in the oven or grill on the barbecue for 10-15 minutes, until the apricots become soft and start to caramelize.
- Serve: Serve the rested chicken with its cooking juices if roasted, alongside the glazed apricots with the sweet and tangy syrup for a delightful combination of flavors.
- Spatchcocking Chicken (Optional): To spatchcock, place the chicken breast-side down with legs facing you. Use poultry shears to cut along each side of the backbone and remove it. Turn the chicken breast-side up and press down to flatten. Optionally secure the legs with skewers. Cooking times may vary depending on size: grill approx 15-20 minutes per side or roast about 40 minutes.
Notes
- Marinating overnight enhances the bold Moroccan flavors.
- If grilling, watch for flare-ups and adjust heat as needed to avoid burning.
- Spatchcocking the chicken ensures even cooking and crispier skin.
- Pomegranate molasses can be found in Middle Eastern grocery stores or online.
- Feel free to substitute apricots with peaches or nectarines if apricots are not in season.
Keywords: Moroccan chicken, grilled chicken, apricot glaze, spatchcock chicken, pomegranate molasses, barbecue chicken, Moroccan spices
