Valley Fig Growers

California Fig Glazed Grilled Chicken with Wild Rice

WHY THIS RECIPE WORKS:
With minimal cooking, fig spread transforms into a thick, clingy glaze for the grilled chicken thighs.

This recipe works equally well with dark purple Mission or Golden Figs.

Serves 4

Ingredients

2 packages Uncle Ben’s Long Grain and Wild Ready Rice

1 teaspoon grated orange zest plus 2/3 cup juice (2 oranges)

1/2 cup Orchard Choice Organic Mission California Fig Spread

1 shallot, minced

1 tablespoon minced fresh thyme

Salt and pepper

8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

3/4 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered 

1/4 cup sliced almonds, toasted

Directions

  1. Cook rice according to package directions. Meanwhile, combine orange zest and juice, fig spread, shallot, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in small saucepan and bring to boil. Reduce heat to low and simmer until thickened, about 5 minutes.
  2. Season chicken with salt and pepper. Grill chicken skinned side up over medium-hot fire, covered, until underside is browned and sides are beginning to firm up, 8 to 10 minutes. Flip chicken and cook until well browned and chicken registers 175 degrees, 6 to 8 minutes. Brush chicken all over with ¼ cup of glaze and transfer to platter; tent with aluminum foil and let rest for 5 minutes.
  3. Transfer rice to bowl and stir in figs and almonds. Season with salt and pepper to taste. Serve rice with chicken, passing remaining glaze separately. 

Cooks Country Logo
Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition Information

amount per serving

  • Calories 641
  • % Calories from Fat 26%
  • Fat 18
  • Cholesterol 216
  • Protein 45
  • Carbohydrates 72
  • Fiber 6
  • Iron 4
  • Sodium 676
  • Calcium 130
  • Potassium 883