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California Fig Glazed Grilled Chicken with Wild Rice
Grilled chicken recipes are summer favorites, but the secret to a grilled chicken recipe that stands out is brushing on a fig glaze for a tad of sweetness.
Servings: 4 people
Calories: 706kcal
Ingredients
- 2 packages Uncle Ben’s Long Grain and Wild Ready Rice
- 1 teaspoon grated orange zest
- 2/3 cup juice 2 oranges
- 1/2 cup Quick Fig Jam
- 1 shallot minced
- 1 tablespoon minced fresh thyme
- Salt and pepper
- 8 bone-in chicken thighs skin removed, trimmed (5- to 7-ounce)
- 3/4 cup Orchard Choice or Sun-Maid California Figs stemmed and quartered
- 1/4 cup sliced almonds toasted
Instructions
- 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.
- 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.
- 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.
Notes
Valley Fig Growers is a proud sponsor of Cook's Country TV.Nutrition
Calories: 706kcal | Carbohydrates: 11g | Protein: 49g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 283mg | Sodium: 225mg | Potassium: 735mg | Fiber: 2g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 4.4mg | Calcium: 55mg | Iron: 2.6mg