Best 2 Balsamic Chicken And Fig Brochettes Recipes
Indulge in a culinary journey with our tantalizing Balsamic Chicken and Fig Brochettes, a harmonious blend of sweet and savory flavors. Succulent chicken tenderloins are marinated in a delectable balsamic vinegar and olive oil mixture, infused with aromatic herbs and spices. Skewered with fresh figs and bell peppers, these brochettes are grilled to perfection, creating a delightful interplay of textures. Accompany your brochettes with a refreshing Cucumber and Tomato Salad, a vibrant medley of crisp cucumbers, juicy tomatoes, red onions, and a tangy dressing. For a satisfying side dish, whip up a batch of our flavorful Parmesan Quinoa, a fluffy and nutty grain tossed with grated Parmesan cheese and fresh herbs. Complete your meal with our indulgent Chocolate Mousse, a velvety and decadent dessert that will leave you craving for more. Each recipe is carefully curated to offer a unique culinary experience, whether you're hosting a summer barbecue or seeking a weeknight dinner that's both easy to prepare and bursting with flavor.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC FIG GLAZED CHICKEN
This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
- Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
- Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
- Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving
FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
Tips:
- Choose ripe, fresh figs: Look for figs that are plump, slightly soft to the touch, and have a deep purple or green color. Avoid figs that are bruised or have any signs of spoilage.
- Marinate the chicken and figs: Marinating the chicken and figs in a mixture of balsamic vinegar, olive oil, garlic, and herbs helps to infuse them with flavor and keep them moist during grilling.
- Use wooden skewers: Wooden skewers are a classic choice for brochettes because they are easy to use and heat evenly. Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Grill the brochettes over medium heat: Grilling the brochettes over medium heat helps to cook them evenly without overcooking or burning them. Turn the brochettes frequently to ensure that they cook evenly on all sides.
- Serve the brochettes with a balsamic reduction: A balsamic reduction is a simple sauce made by simmering balsamic vinegar until it thickens. It adds a sweet and tangy flavor to the brochettes.
Conclusion:
Balsamic chicken and fig brochettes are a delicious and easy-to-make appetizer or main course. By following these tips, you can ensure that your brochettes are perfectly cooked and full of flavor. Serve them with a balsamic reduction for an extra special touch.
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