Figs are in season for a short time each summer and are a wonderful treat if you can find them fresh. If you are fortunate enough to find a source, try using 1½ cups of fresh figs in place of dried variety called for in the recipe.
Yields: 4 servings
Total Time: 50 mins
Prep Time: 25 mins
- 1 cup mission figs, dried, roughly chopped
- 1½ cups of water, just off boil
- 1 tablespoon unsalted butter
- ¾ cup onion, yellow, chopped
- 2 teaspoons garlic, chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh basil, chopped
- 3 teaspoons Dijon mustard
- 1 teaspoon fresh marjoram, diced
- 1 teaspoon black pepper
- ¼ teaspoon salt
- 1 pound chicken, bone-in, skin on, dark or white meat
- Pinch of dark brown sugar, if needed to balance flavors
- Place figs in a medium sized bowl. Pour boiling water over and cover. Let soak 10 to 15 minutes, until softened.
- While figs are soaking, add butter to a pan warmed over medium heat. Add onion and sauté for 7 to 10 minutes until softened but not browned. Stir in garlic and cook for 30 seconds.
- Add figs and soaking liquid to pan, bring to a simmer and cook for 10 minutes. Remove from heat, stir in apple cider vinegar, basil, Dijon, marjoram, pepper and salt. Let cool for a few minutes.
- Pour ingredients into blender or food processor, blend until smooth. Set aside.
- Preheat grill to medium heat. Place chicken directly on to the grill skin side down. Cook for 17 to 25 minutes, flipping once, ending skin side up. During the last 10 minutes of cooking time, brush a thick layer of fig sauce over each piece of chicken.
- The chicken is finished cooking when it reaches an internal temperature of 165 degrees F and the juices run clear. Remove from grill and let rest for 5 minutes before serving.