Tested till perfect Fig Balsamic-Glazed Chicken Thighs
Fig Balsamic-Glazed Chicken Thighs
Photography by Jeff Coulson

Fig Balsamic-Glazed Chicken Thighs

A sweet glaze makes grilled chicken shine—literally! Be sure to use skinless thighs, which cook faster, or the glaze will burn before the chicken is done. Our Orange Quinoa Salad is the perfect side to pair with this juicy main.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2014

Recipe3 out of 5 based on 29 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings


  • 1/4 cup 1/4cupfig spreadfig spread, (jam)
  • 2 tbsp 2tbspbalsamic vinegar
  • 1 tbsp 1tbspgrainy mustard
  • 1.3 kg 1.3 kgbone-in chicken thighs, skin removed (about 8 pieces)
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In bowl, whisk together fig spread, vinegar, mustard and 1/4 tsp each salt and pepper until smooth. Toss half of the mixture with chicken to coat.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining fig mixture, until juices run clear when chicken is pierced, 12 to 15 minutes.

Nutritional Information PER SERVING: about

cal 384 pro 46g total fat 13g sat. fat 4g
carb 16g dietary fibre 2g sugar 10g chol 173mg
sodium 356mg potassium 450mg


calcium 3 iron 19 vit A 4 folate 7
This recipe is featured on Summer weeknight barbecue recipes
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