Best 3 Grilled Chicken With Fig Chutney Recipes

Indulge in a culinary journey with this enticing grilled chicken with fig chutney recipe that promises a delightful symphony of flavors. Prepared with tender chicken breasts, masterfully grilled to perfection, this dish captivates with its juicy and succulent texture. A delectable fig chutney, crafted from the finest figs, perfectly complements the chicken, adding a touch of sweetness, tang, and a burst of fruity goodness. As you delve into this recipe, you'll also discover a tantalizing array of accompaniments, including a refreshing cucumber and red onion salad, a velvety smooth sweet potato puree, and a zesty chimichurri sauce. Prepare to tantalize your taste buds with this exquisite grilled chicken and fig chutney extravaganza, guaranteed to leave you craving for more.

Here are our top 3 tried and tested recipes!

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Grilled Chicken with Apple-Mango Chutney image

Provided by Giada De Laurentiis

Categories main-dish

Time 5h10m

Yield 4 Servings

Number Of Ingredients 19

Ingredients

1 cup plain 2 percent Greek yogurt
2 tablespoons frozen apple juice concentrate (preferably organic), thawed
1 tablespoon apple cider vinegar
2 teaspoons garam masala
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 chicken cutlets
3 tablespoons apple cider vinegar
2 tablespoons apricot preserves
1 small red jalapeno chile pepper, finely chopped (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
1/4 cup chopped fresh mint, plus sprigs for garnish
Nonstick spray

Steps:

For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

GRILLED FIGS WITH POMEGRANATE MOLASSES

Grilled Figs With Pomegranate Molasses image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Categories dinner, quick, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams

Tips:

Use a variety of figs: Fresh, dried, or frozen figs can all be used in this recipe. If using fresh figs, choose ripe figs that are slightly soft to the touch. If using dried figs, soak them in warm water for 30 minutes before using.
Make the chutney ahead of time: The chutney can be made up to 3 days in advance. This makes it a great make-ahead dish for busy weeknights.
Don't overcrowd the grill: When grilling the chicken, make sure to leave enough space between the pieces so that they can cook evenly.
Use a meat thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Grilled chicken with fig chutney is a delicious and easy-to-make dish that is perfect for a summer cookout. The combinação of sweet and savory flavors makes this dish a hit with everyone who tries it. So next time you're looking for a new recipe to try, give grilled chicken with fig chutney a try. You won't be disappointed!