Grilled Chicken with Fig Chutney recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 353.9 mg
sugar: 75.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Arrange chicken on a platter. Spoon 1/3 cup of the fig chutney on each breast. Top with goat cheese and garnish with basil.

Recipe Yield

6 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Grilled Chicken with Fig Chutney, simple recipe Grilled Chicken with Fig Chutney, recipe Grilled Chicken with Fig Chutney, recipe Grilled Chicken with Fig Chutney, Grilled Chicken with Fig Chutney recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe grilled, , easy recipes , baking , tasty recipe best recipes