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Flavorful Grilled Honey Thyme Apricot Chicken Thighs

grilled honey thyme apricot chicken thighs - featured image
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A quick and easy grilled chicken recipe featuring a sweet honey-thyme-apricot marinade paired with a refreshing herbed quinoa tabbouleh, perfect for summer meals.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (2 to 2.5 pounds / 900 to 1100 grams)
  • 3 tablespoons honey
  • 2 tablespoons fresh thyme leaves
  • 2 medium fresh apricots, pitted and finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil (for marinade)
  • 1 tablespoon fresh lemon juice (for marinade)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup dry quinoa (170 grams)
  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 cup cherry tomatoes, halved
  • ½ medium cucumber, diced
  • 2 tablespoons red onion, finely diced
  • 3 tablespoons olive oil (for tabbouleh)
  • 2 tablespoons lemon juice (for tabbouleh)
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade by whisking together honey, olive oil, lemon juice, minced garlic, chopped apricots, thyme leaves, salt, and pepper in a medium bowl.
  2. Pat chicken thighs dry and place in a resealable plastic bag or shallow dish. Pour marinade over chicken, massage to coat, seal, and refrigerate for at least 1 hour or up to 6 hours.
  3. Rinse quinoa under cold water for 30 seconds. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
  4. While quinoa cooks, finely chop parsley, mint, cherry tomatoes, cucumber, and red onion. In a large bowl, combine cooled quinoa and chopped vegetables. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently. Set aside.
  5. Preheat grill to medium-high (about 400°F / 200°C) and lightly oil grates.
  6. Remove chicken from marinade, letting excess drip off. Place skin-side down on grill and cook for 6–7 minutes per side until skin is charred and internal temperature reaches 165°F (74°C). Avoid moving chicken too much.
  7. Transfer grilled chicken to a plate and let rest for 5 minutes before serving. Serve with herbed quinoa tabbouleh.

Notes

Pat chicken dry before marinating to ensure crispy skin. Control flare-ups when grilling due to honey glaze. Let chicken rest after grilling to lock in juices. Quinoa tabbouleh can be prepped ahead and kept chilled. Boneless thighs can be used for quicker cooking. If fresh apricots are unavailable, use soaked dried apricots.

Nutrition

Keywords: grilled chicken, honey thyme chicken, apricot chicken, summer meals, quinoa tabbouleh, easy grilled chicken, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://twinkletaste.com/flavorful-grilled-honey-thyme-apricot-chicken-thighs-recipe-for-easy-summer-meals/