Grilled Chicken with Fig Chutney

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 619 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.