Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken rubbed with Moroccan spices served alongside a vibrant chickpea and dried apricot salad. This Moroccan-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Moroccan cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 3 minced garlic cloves, 3 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to create the spice rub.
  2. Step 2: Rub the spice mixture thoroughly over 4 boneless skinless chicken thighs. Cover and refrigerate for at least 30 minutes to marinate.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Grill the chicken thighs for 5-6 minutes per side until cooked through and juices run clear, with an internal temperature of 165°F.
  4. Step 4: Meanwhile, in a medium bowl, mix 1 can drained chickpeas, 1/2 cup chopped dried apricots, 1/4 cup chopped fresh mint, 2 tablespoons fresh lemon juice, and 1/4 finely diced small red onion. Toss gently to combine.
  5. Step 5: Serve grilled Moroccan-spiced chicken thighs alongside the chickpea and apricot salad for a bright, flavorful meal.

Frequently asked questions

How long does Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground cumin from drying out.

Can I substitute ingredients in Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad?

Moroccan chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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