Balsamic Fig Glazed Chicken: A Sweet and Savory Delight

Discover the delightful blend of sweet fig preserves and tangy balsamic vinegar in this Balsamic Fig Glazed Chicken recipe.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 1

Servings: 4 pieces

Course: Dinner

Cuisine: American

Calories: 325

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless Skinless Chicken Thighs Can substitute with bone-in thighs, increasing cooking time by 20 minutes.
to taste Kosher Salt
to taste Black Pepper

For the Glaze

2 tablespoons Unsalted Butter Can substitute with extra-virgin olive oil or coconut oil.
1 piece Shallot Finely diced, can substitute with red or white onions.
2 cloves Garlic Fresh minced garlic adds depth.
1 cup Fig Preserves Can swap with fig jam, apricot preserves, or orange marmalade.
2 tablespoons Honey
¼ cup Balsamic Vinegar Can use red wine vinegar as a substitution.
1 sprig Fresh Thyme Rosemary can be used as an alternative.

For the Garnish

to taste Chopped Walnuts Optional, can be omitted if allergic.
to taste Crumbled Gorgonzola Cheese Can be replaced with goat cheese or feta.

Equipment

8×8 baking dish
Medium Saucepan
non-stick spray

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Lightly coat an 8x8 baking dish with non-stick spray.
Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Sauté 1 finely diced shallot until translucent, about 3-4 minutes. Add 2 minced garlic cloves, stirring for another minute before incorporating 1 cup of fig preserves, 2 tablespoons of honey, ¼ cup of balsamic vinegar, and a sprig of fresh thyme. Simmer for 10-12 minutes until reduced by half.
Pat 4 boneless skinless chicken thighs dry with paper towels. Season both sides generously with kosher salt and pepper. Place the chicken in the prepared baking dish.
Pour the thickened glaze evenly over the chicken thighs, ensuring each piece is well-coated. Add a few thyme sprigs over the top.
Transfer to the oven and roast for 35-40 minutes. Baste halfway through. It's done when the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes after removing from the oven. Optionally broil for 3-4 minutes for a caramelized finish. Garnish with thyme, walnuts, and Gorgonzola cheese before serving.

Nutrition

Serving: 1pieceCalories: 325kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 400mgPotassium: 280mgFiber: 1gSugar: 8gVitamin A: 600IUVitamin C: 2mgCalcium: 25mgIron: 1.5mg

Notes

For smooth glaze, use an immersion blender after cooking. Monitor broiler closely to prevent burning. If using bone-in chicken thighs, increase cooking time by an additional 20 minutes. Allow chicken to rest to retain moisture.

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