Fig Balsamic Glaze Chicken
Elevate your chicken meals with our Fig Balsamic Glazed Chicken recipe. Succulent, tender chicken pieces bathed in a rich, sticky fig-infused balsamic glaze, resulting in a delectable combination of sweet, tangy, and savory flavors that will leave your taste buds begging for more.
Chanelle Saks
Chanelle Saks
Recipe - Coal Harbour
Fig Balsamic Glaze Chicken
000
Ingredients
8 Boneless and Skinless Thighs
Olive oil to coat the chicken thighs
4-5 fresh figs, halved
3 slices proscuitto
1 tbsp butter
2 cloves garlic, minced
1 shallot, minced
12oz fig preserves/fig jam
3 Tbsp balsamic vinegar
1 tsp liquid honey
1 tsp hot sauce (optional)
1 sprig thyme + more for garnish
Salt and Pepper to taste
Directions
- Preheat a grill over medium-high heat. Add a cast iron pan to the grill and add the butter, garlic and shallot. Cook until softened and fragrant, about 5 minutes.
- Meanwhile, brush the chicken thighs with olive oil and season with salt and pepper then add them straight to the bottom of the grill, searing on both sides, about 2 minutes a side. Once seared, move them to the top rack while you finish the glaze.
- To the cast iron pan, add the fig jam, balsamic vinegar, honey and hot sauce. Mix well then season with salt, pepper and a sprig of thyme. Close the lid on the BBQ and bring the glaze to a low simmer over medium heat. Allow the glaze to simmer and bubble until thickened, about 8 minutes.
- Add the chicken to the glaze pan and spoon the glaze over the chicken to coat. Allow the chicken to cook in the pan for about 5-8 minutes, basting with the glaze a couple times.
- In a separate cast iron pan, add the prosciutto and place on the grill and cook on each side for about 4 minutes, or until crispy.
- Turn off the heat, remove the sprig of thyme and nestle in the sliced figs. Top with crumbled crispy prosciutto and more thyme. Enjoy on a bed of arugula and/or mash potatoes with a crisp glass of rose!
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Servings
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Hallmark - Boneless Skinless Chicken Thighs. Fresh, 470 Gram
$12.42 avg/ea$2.64/100g
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
Orchard Choice - Calimyrna White Figs, 283 Gram
$5.99$2.12/100g
Save-On-Foods - Prosciutto 18 Months, 100 Gram
$6.99/100g$6.99/100g
Western Family - Unsalted Creamery Butter, 454 Gram
$6.79$1.50/100g
Garlic - White, Bulk, 1 Each
$0.89
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Not Available
Western Family - Balsamic Vinegar of Modena, 250 Millilitre
$5.49$2.20/100ml
Western Family - 100% Canadian Liquid Honey - Bear, 375 Gram
$7.39$1.97/100g
Western Family - Garlic Habanero Sauce, 354 Millilitre
$5.79$1.64/100ml
Western Family - Fresh Thyme, 20 Gram
$2.79$13.95/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g
Directions
- Preheat a grill over medium-high heat. Add a cast iron pan to the grill and add the butter, garlic and shallot. Cook until softened and fragrant, about 5 minutes.
- Meanwhile, brush the chicken thighs with olive oil and season with salt and pepper then add them straight to the bottom of the grill, searing on both sides, about 2 minutes a side. Once seared, move them to the top rack while you finish the glaze.
- To the cast iron pan, add the fig jam, balsamic vinegar, honey and hot sauce. Mix well then season with salt, pepper and a sprig of thyme. Close the lid on the BBQ and bring the glaze to a low simmer over medium heat. Allow the glaze to simmer and bubble until thickened, about 8 minutes.
- Add the chicken to the glaze pan and spoon the glaze over the chicken to coat. Allow the chicken to cook in the pan for about 5-8 minutes, basting with the glaze a couple times.
- In a separate cast iron pan, add the prosciutto and place on the grill and cook on each side for about 4 minutes, or until crispy.
- Turn off the heat, remove the sprig of thyme and nestle in the sliced figs. Top with crumbled crispy prosciutto and more thyme. Enjoy on a bed of arugula and/or mash potatoes with a crisp glass of rose!