Fig Balsamic-Glazed Chicken Thighs Fig Balsamic-Glazed Chicken Thighs

Food styling by Noah Witenoff | prop styling by Sabrina Linn Image by: Jeff Coulson

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.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

  • 1/4 cup fig spread (jam)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon grainy mustard
  • 13 kg bone-in chicken thighs skin removed (about 8 pieces)

Method

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 facts PER SERVING: about

  • Fibre 2 g
  • Sodium 356 mg
  • Sugars 10 g
  • Protein 46 g
  • Calories 384.0
  • Total fat 13 g
  • Cholesterol 173 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g

%RDI

  • Iron 19.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 4.0
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Lunch & Dinner

Fig Balsamic-Glazed Chicken Thighs

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