It’s no surprise that we didn’t make it through the summer on one propane tank for our grill. We have fired up our favorite outdoor appliance at least once a week and even more depending on what we have picked up at the market. Grilling is exactly what lazy, relaxed cooking should be—not much effort for some incredible meals.
We ended up with a kitchen full of stone fruit. After we had eaten them in enough snacks and salads, I decided they needed to be skewered and cooked, so I grilled honey-thyme chicken apricot kebabs. Served with a side of couscous, the chicken thighs and apricot halves were the right balance of smoky and sweet flavors.
Honey-Thyme Chicken Apricot Kebabs
Adapted from Food & Wine
1/4 cup honey
1 tablespoon chopped fresh thyme leaves
1 tablespoon water
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1-1/4 pounds skinless, boneless chicken thighs cut into 1 1/2-inch pieces
8 small apricots, halved and pitted
8 large skewers, soaked in water for 30 minutes if wooden
Olive oil for brushing
In a small bowl, combine the honey, thyme, water, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a gas or charcoal grill on medium high heat. Arrange the chicken and apricots on the skewers. Brush with olive oil and sprinkle with the remaining salt and pepper. Grill the kebabs until cooked through, about 5 minutes per side. Drizzle the honey-thyme mixture on the kebabs immediately after removing from the grill.