Apricot-Glazed BBQ Chicken with Charred Artichokes & Whipped Feta
Smoky, tangy spring BBQ with artichokes, apricots, and herbs.
Daily recipe · April 27, 2026
A little about this dish
This spring-ready BBQ dish leans Mediterranean without falling into the usual skewer-and-tzatziki routine. Charred artichokes are the star, paired with smoky grilled chicken thighs, jammy apricots, peppery herbs, and a whipped feta-yogurt base that feels lush but bright. A pistachio-sumac finish adds crunch, color, and that dramatic, camera-friendly contrast that makes the platter look as good as it tastes.
Ingredients (for 4)
- Artichoke hearts — 12 pieces (about 2 cans/14 oz each) — drained very well and patted dry
- Boneless skinless chicken thighs — 8 pieces (about 2 lb)
- Fresh apricots — 6 — halved and pitted
- Greek yogurt — 1 cup
- Feta cheese — 5 oz — crumbled
- Lemon — 2 — 1 zested and juiced, 1 cut into wedges
- Garlic — 4 cloves — finely grated or minced
- Fresh oregano — 2 tbsp — chopped, plus extra leaves for garnish
- Fresh mint — 1/2 cup loosely packed — torn
- Fresh parsley — 1/2 cup loosely packed — chopped
- Pistachios — 1/3 cup — toasted and roughly crushed
- Apricot preserves — 1/3 cup
- Tomato paste — 1 tbsp
- Pomegranate molasses — 1 tbsp
- Sumac — 2 tsp
- Smoked paprika — 2 tsp
- Ground cumin — 1 tsp
- Aleppo pepper or red pepper flakes — 1/2 tsp
- Black pepper — 1 tsp
- Honey — 1 tsp
- Extra-virgin olive oil — 6 tbsp — divided
- Kosher salt — 2 tsp — plus more to taste
Preparation
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Step 1 — 🍗🧄🍋Pat the artichoke hearts very dry and set them aside. In a large bowl, mix 3 tablespoons olive oil, 2 cloves garlic, smoked paprika, cumin, black pepper, 1 teaspoon kosher salt, lemon zest, and half the chopped oregano. Add the chicken thighs and toss well to coat.
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Step 2 — ⏳🥣🌿Let the chicken marinate at room temperature for 20 minutes while you prepare the other ingredients.
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Step 3 — 🥄🍑✨In a small bowl, whisk together apricot preserves, tomato paste, pomegranate molasses, honey, Aleppo pepper, and 1 tablespoon olive oil until smooth.
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Step 4 — 🧀🍋🥣Blend or mash feta, Greek yogurt, 1 clove garlic, juice of 1 lemon, and 1 tablespoon olive oil until mostly smooth and fluffy. Add a small pinch of salt if needed, then chill until ready to use.
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Step 5 — 🌸🍑🫒Toss the dried artichoke hearts with 1 tablespoon olive oil, the remaining garlic clove, a pinch of salt, and 1 teaspoon sumac. Toss the apricot halves with a light drizzle of olive oil.
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Step 6 — 🔥🍳🫒Heat a grill or grill pan to medium-high and lightly oil the grates so the food does not stick.
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Step 7 — 🍗🔥🌡️Grill the chicken for 5 to 6 minutes on the first side. Flip and cook 4 minutes more, brushing with the apricot glaze during the last few minutes. Cook until the chicken reaches 165°F.
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Step 8 — 🌿🔥👌Grill the artichoke hearts cut-side down first, turning as needed, until charred on the edges and heated through, about 5 to 7 minutes total.
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Step 9 — 🍑🔥😋Grill the apricot halves cut-side down until lightly caramelized and warmed through, about 2 to 3 minutes.
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Step 10 — 🍽️🧀🍗Spread the whipped feta over a large platter. Arrange the glazed chicken, grilled artichokes, and grilled apricots on top.
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Step 11 — 🌿🥜🍋Top with mint, parsley, extra oregano leaves, crushed pistachios, and the remaining sumac. Serve with lemon wedges and drizzle with the remaining olive oil.
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Step 12 — 😋✨🍴Serve warm and scoop a little whipped feta into each bite for the best flavor.
A final fox tip
If you want to lean even more seasonal, add a handful of lightly grilled spring onions or snap peas to the platter. For a vegetarian version, replace the chicken with thick slabs of halloumi or large oyster mushrooms and grill exactly the same way, glazing at the end. For the best visual impact, use a slightly oversized platter so the ingredients have room to breathe and the whipped feta can frame everything dramatically.