Chicken-Apricot Skewers

Juicy chicken and sweet apricots threaded onto skewers and grilled to perfection, served with a creamy coconut-peanut sauce. This Thai-inspired dish combines the perfect balance of sweet, tangy, and savory flavors.

6 servings

3 hr 25 min

Published October 4, 2025

Ingredients

•¾ cup canned light unsweetened coconut milk
•½ cup plain Greek yogurt
•½ cup smooth peanut butter
•¼ cup fresh lime juice
•2 teaspoons light brown sugar
•2 cloves garlic
•¾ teaspoon kosher salt
•¼ cup cilantro leaves
•2 tablespoons jalapeño
•1 pound skinless boneless chicken
•12 whole apricots
•1 to taste black pepper
•¼ cup unsalted dry-roasted peanuts
•4 wedges lime wedges
•ingredient info
•24 pieces bamboo skewers

Cooking Instructions

1.
Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
180 min
2.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
15 min
3.
Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.
10 min

Ingredients

•¾ cup canned light unsweetened coconut milk

•½ cup plain Greek yogurt

•½ cup smooth peanut butter

•¼ cup fresh lime juice

•2 teaspoons light brown sugar

•2 cloves garlic

•¾ teaspoon kosher salt

•¼ cup cilantro leaves

•2 tablespoons jalapeño

•1 pound skinless boneless chicken

•12 whole apricots

•1 to taste black pepper

•¼ cup unsalted dry-roasted peanuts

•4 wedges lime wedges

•ingredient info

•24 pieces bamboo skewers

Cooking Instructions

Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).

180 min

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.

15 min

Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

10 min