Honey-Thyme Chicken-and-Apricot Kebabs

To amp up simple grilled chicken kebabs, F&W’s Justin Chapple adds fresh apricots to the skewers and brushes them with a sticky, fragrant honey-thyme glaze.

  • Total Time:
  • Servings: 4

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  • 1/4 cup honey
  • 1 tablespoon chopped thyme leaves
  • Kosher salt
  • Pepper
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 4 apricots—halved, pitted and cut into 1-inch pieces 
  • 12 long wooden skewers, soaked in water for 30 minutes
  • Extra-virgin olive oil, for brushing

How to make this recipe

  1. In a small bowl, whisk the honey and 1 tablespoon of water with the thyme. Season with salt and pepper.

  2. Light a grill or heat a grill pan. Thread the chicken and apricots onto the skewers. Brush the kebabs with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until the chicken is just cooked through, about 10 minutes. Brush the hot kebabs with the honey-thyme mixture and serve.

Contributed By Photo © Nicole Franzen Published August 2015

1038991 recipes/honey-thyme-chicken-and-apricot-kebabs 2015-07-20T18:51:42+00:00 Justin Chapple grilling-barbecuing|fast|healthy|4|summer|weeknight-dinner august-2015 recipes,honey-thyme-chicken-and-apricot-kebabs 1038991

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