Balsamic Chicken & Fig Brochettes
Hurry, hurry, last chance for fresh figs.
Fig season is almost over in these parts. It's a short window from August to September.
This is the perfect appetizer or entree.
It looks elegant and is very simple to make.
You can use a grill pan if you don't want to soak the wooden skewers for the BBQ grill, or just go buy some metal ones, this way you always have them!
Balsamic Chicken & Fig Brochettes (adapted from Laura Calder)
2 boneless, skinless chicken breasts
2 cloves garlic, chopped
1/2 cup/125 ml balsamic vinegar
1/8 cup/125 ml olive oil
kosher salt and freshly ground black pepper
4 fresh figs, halved
Special equipment: wooden skewers that have been soaked in water for several hours (if using a BBQ grill), or metal skewers.
Cut the chicken into 1-inch cubes and put them into a glass bowl.
Combine the garlic, vinegar, and oil and pour it over the chicken. Sprinkle w/ kosher salt & pepper. Cover and let marinate for a few hours, turning now and again.
Meanwhile, soak wooden skewers in water, if using.
Preheat a grill or grill pan. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
Grill on both sides until the chicken in fully cooked, about 8 minutes total.
Slide off the skewers onto plates, and serve on couscous, or you can serve these straight from the wooden skewers as light bites.