Grilled Moroccan-Spiced Chicken with Chickpea and Apricot Salad

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Juicy grilled chicken rubbed with Moroccan spices served alongside a vibrant chickpea and dried apricot salad. This Moroccan chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, ground cumin, and 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 "Build a week of meals around this recipe" 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.

Ingredients

• 4 (about 1.5 pounds) boneless skinless chicken thighs
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp fresh lemon juice
• 1/4 small red onion, finely diced

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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.