Apricot-Glazed BBQ Chicken with Charred Artichokes & Whipped Feta
Daily Recipe: April 27, 2026
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.
Additional
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.