Grilled Chicken and Fig Kabobs with Fig-Balsamic
Servings
4 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.