Summer, especially days when it’s too hot to move are made for recipes like this one. The chicken is tender and flavorful, the apricots are fresh and the whole shebang is lightly lacquered with honey and bright herbs. Assembly takes just a few minutes, minimal effort and very little planning, but the results are phenomenal.
I realize that this is the second recipe I’ve posted from Food + Wine that features apricots – I might be just a little obsessed – but I think it has more to do with Justin Chapple’s inventive way of combining classic ingredient pairings. Apricots and honey given a modern twist with fresh thyme. Perfect.
Honey Thyme Chicken & Apricot Kebabs (serves 4)
1 1/4 pounds skinless, boneless chicken thighs
8 small apricots
1/4 cup honey
1 1/2 tablespoons fresh thyme leaves
1 tablespoon water
Extra-virgin olive oil, for brushing
Ground black pepper
Cast iron grill pan
8 long bamboo skewers
Put the bamboo skewers in water to soak for 30 minutes.
Mince the thyme leaves and whisk together with the honey and water. Season with kosher salt and black pepper.
Halve and pit the apricots length-wise, divide the chicken thighs into 1 inch pieces. Thread the 3-4 pieces of chicken and apricot onto each skewer (I recommend keeping them separate for ease of cooking.) Brush the kebabs with olive oil and season with kosher salt and black pepper.
Light a grill or preheat a grill pan over medium-high heat. Grill over moderate heat, turning occasionally, until the chicken is just cooked through, about 10-12 minutes total, the apricots will need about 5 minutes total.
Brush the hot kebabs with the honey and thyme mixture and serve.
Lightly adapted from Food + Wine’s Honey Thyme Chicken and Apricot Kebabs by Justin Chapple.
Small Kitchen Friendly?
Yes! I needed a medium cutting board, chef’s knife, liquid measuring cup, measuring spoons, a cast iron grill pan, tongs, and a pastry brush. You'll also need bamboo skewers, and a plastic wrap-lined sheet pan will also be helpful during assembly.
Chicken thighs and kebabs are a match made in grill heaven only improved by the addition of the sweet herbal glaze of the honey and thyme. And, as we’ve established already, stone fruit is amazing when it has a hint of char and smoke from the grill. I served the kebabs for a dinner party over a bed of fluffy couscous with a little green salad on the side. Light, easy, perfect for a summer evening.