Grilled Chicken with Fig Chutney

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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.

Submitted by Emily Paster
Updated on July 22, 2019
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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

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.

Editor's Note:

Nutrition data for this recipe includes the full amount of chutney ingredients. The actual amount consumed will vary.

Nutrition Facts (per serving)

619 Calories
14g Fat
87g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 619
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 105mg 35%
Sodium 354mg 15%
Total Carbohydrate 87g 32%
Dietary Fiber 5g 19%
Total Sugars 76g
Protein 39g 78%
Vitamin C 19mg 21%
Calcium 170mg 13%
Iron 3mg 16%
Potassium 763mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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