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Mediterranean Chicken with Balsamic Fig Sauce

Course Main Course
Cuisine Mediterranean
Keyword balsamic, balsamic vinegar, figs, Mediterranean, red wine
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

Balsamic Fig Sauce

  • 1 Tablespoon Olive Oil
  • 1 medium Shallot, diced
  • 2 cloves Garlic, smashed
  • 8 ounces Black Mission Figs, cut in bite size pieces
  • 1 1/2 cup Red Wine (I use Cabernet Sauvignon)
  • 1/2 cup Balsamic Vinegar
  • 1 Tablespoon Fresh Basil, chopped
  • Salt & Pepper to taste

Chicken

  • 1 pound Boneless Skinless Chicken Breast, cut in 1 inch pieces
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Dried Oregano
  • 2 teaspoon Dried Parsley
  • 2 teaspoon Dried Basil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • Kalamata Olives, sliced (topping)
  • Feta Cheese, crumbles (topping)

Instructions

Balsamic Fig Sauce

  1. Heat the Olive Oil in a small or medium skillet over medium heat. 

  2. Add the diced shallot and smashed cloves of garlic and season with salt. Cook for about 2 minutes. The garlic is just used for flavor, so do not chop the garlic – it needs to be whole as it will be removed later.

  3. Next, add the figs and season with salt and pepper.  Stir until heated through, about 1-2 minutes.

  4. Add balsamic vinegar and red wine.  Bring the liquid to a boil then reduce to a rapid simmer.

  5. Add in the basil. Stir occasionally to prevent it from sticking to the bottom of the pan. Allow to reduce until the sauce coats the back of a metal spoon, about 15-20 minutes. Remove the garlic clove and discard.

Chicken

  1. Heat up the grill while the Balsamic Fig Sauce is simmering. Set the heat to medium.

  2. Place the chicken pieces in a mixing bowl and add the olive oil. Stir to completely coat the chicken. Add in the oregano, parsley, basil, garlic powder, onion powder, salt, and pepper and stir to coat the chicken.

  3. Put about 6 pieces of chicken on each skewer (for standard 12 inch skewers). Place each skewer on the grill and close the lid. Cook for 5 minutes.

  4. Turn the skewers 1/4 turn and cook for another 4 minutes with the lid closed. Turn the skewers again 1/4 turn and cook for another 3 minutes with the lid closed. Lastly, turn the skewers 1/4 turn and cook for another 2 minutes with the lid closed.

  5. Serve the chicken with some of the Balsamic Fig sauce and top with feta cheese and kalamata olives.

Recipe Notes

Black Mission Figs - Black Mission figs are just the best. You can use Brown Turkey figs as well. If you use any other variety, just be sure they are fresh. Dried figs won't work well in this dish.

Red Wine - I use Cabernet Sauvignon but another dry red wine will work, too. Just be aware that the figs and the balsamic vinegar are sweet, so keep the wine dry.

If you are using wooden skewers, make sure to soak them in water 30 minutes before you are going to grill. This will prevent them from splintering and catching fire.

To prevent the chicken from sticking, put cooking oil on a paper towel and coat the grilling grates.

Cook your favorite flavored couscous, pasta, quinoa, or rice and serve on the lettuce, under the chicken.