Name: Grilled Chicken and Fig Kabobs with Fig-Balsamic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup white wine; 2 garlic cloves (minced); 1/4 cup extra virgin olive oil; Pinch of crushed red chilies; 1 large shallot (minced); Zest and juice of medium orange; 1/4 cup chopped basil; 4 boneless (skinless chicken breasts, each cut into 6 strips); 12 ripe figs (cut in half, lengthwise + 6 ripe figs, chopped); 1/2 cup balsamic vinegar; 3 tablespoon brown sugar; Salt and pepper

Grilled Chicken and Fig Kabobs with Fig-Balsamic

These gorgeous kabobs make a beautiful summer supper. Easy to assemble and cook, this recipe allows the cook to enjoy dinner as well.

Grilled Chicken and Fig Kabobs with Fig-Balsamic

Prep Time 15

Cook Time 20

Total Time 35

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Servings

Ingredients

1/2 cup white wine
2 garlic cloves minced
1/4 cup extra virgin olive oil
Pinch of crushed red chilies
1 large shallot minced
Zest and juice of medium orange
1/4 cup chopped basil
4 boneless skinless chicken breasts, each cut into 6 strips
12 ripe figs cut in half, lengthwise + 6 ripe figs, chopped
1/2 cup balsamic vinegar
3 tablespoon brown sugar
Salt and pepper

Instructions

Equipment: Wooden or metal skewers
Whisk the white wine, garlic cloves, olive oil, shallot, orange juice and zest and basil in a medium bowl. Add the cut up chicken strips and halved figs and marinate for 2 hours.
Simmer the chopped figs, balsamic and brown sugar until the mixture is very thick and syrupy, (about 15 minutes). Remove from the heat and let steep for 1 hour, then pour through a strainer. Discard the chopped figs.
Remove the chicken and halved figs from the marinade and discard the marinade. Thread the chicken and figs onto skewers. Salt and pepper each skewer.
Grill the skewers over medium heat or roast in a 350 degree oven and baste with the fig-balsamic until the chicken is cooked through (about 10-15 minutes).
Serve with rice, pasta or potatoes.