GRILLED CHICKEN WITH FIG CHUTNEY

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Grilled Chicken with Fig Chutney image

A sweet-and-sour fig chutney elevates plain grilled chicken breasts for a nicer-than-usual family dinner or even a holiday celebration. Any leftover chutney makes a great addition to a cheese board or a sandwich. Thanks to all the vinegar in it, this chutney will keep for up to 2 weeks in the fridge, helping you extend fig season just a smidge.

Provided by Emily Paster

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 21

3 tablespoons olive oil
2 red onions, thinly sliced
1 ½ cups packed brown sugar
¾ cup balsamic vinegar
¾ cup red wine vinegar
1 lemon, zested and juiced
1 (3 inch) cinnamon stick
1 sprig fresh rosemary
1 (1 inch) piece fresh ginger, peeled and grated
1 teaspoon ground cinnamon
½ teaspoon dry mustard
½ teaspoon ground coriander
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
12 Brown Turkey figs, quartered
6 (6 ounce) skinless, boneless chicken breast halves
2 ounces crumbled goat cheese
Basil leaves, for garnish

Steps:

  • Heat oil in a large, straight-sided skillet over medium-high heat. Add red onions and saute until softened, about 5 minutes. Stir in brown sugar, vinegars, lemon zest and juice, cinnamon stick, rosemary sprig, ginger, ground cinnamon, mustard, coriander, allspice, cloves, and nutmeg. Bring to a boil over medium-high heat; reduce heat to medium and simmer until onions are tender and liquid is reduced by half, about 30 minutes.
  • Season chutney with 1/4 teaspoon each salt and pepper. Add figs; simmer over medium-high heat until figs break down and chutney is very thick, about 20 minutes. Discard cinnamon stick and rosemary sprig.
  • Preheat an outdoor grill to medium heat (325 to 375 degrees F (165 to 190 C)) and lightly oil the grate. Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 15 to 18 minutes.
  • Arrange chicken on a platter. Spoon 1/3 cup of the fig chutney on each breast. Top with goat cheese and garnish with basil.

Nutrition Facts : Calories 619.2 calories, Carbohydrate 87 g, Cholesterol 104.5 mg, Fat 14.3 g, Fiber 5.2 g, Protein 39.2 g, SaturatedFat 4.2 g, Sodium 353.9 mg, Sugar 75.9 g

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