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


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


  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. 

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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