Orange Rosemary Grilled Chicken and Figs

By Dane Feldman

Photo by Dane Feldman.

My mother is currently going through a small fascination with figs. So, in an attempt to recreate a recipe from last fall and turn it into a summer dish, we tried some new ingredients and grilled everything. I can’t say I would have thought to grill the figs on my own, but they came out delicious.

What you’ll need:
4 boneless chicken breasts
Juice and pulp of 2 satsuma oranges
8 figs
2 tsp garlic, crushed
1/4 cup white wine
4 sprigs rosemary
Olive oil

Brine the chicken in a bag first for about 30-45 minutes.

Place the figs on skewers and brush them with olive oil.

Pour out the brine and pour in the orange juice, pulp, white wine, and 1/4 cup olive oil. Add the rosemary sprigs and let marinate for 30 minutes before grilling alongside the skewered figs.

Once the chicken is cooked through, remove everything from the grill and let rest for 10 minutes. Slice the chicken and serve.