This Fig and Rosemary Chicken recipe is an easy, flavorful dinner featuring juicy grilled chicken thighs topped with a sweet and tangy fig balsamic glaze. Serve with mashed potatoes, roasted autumn vegetables, green beans, or a fresh salad for a delicious dinner. With simple ingredients and minimal prep, this grilled chicken recipe is a wonderful addition to your collection of easy family-friendly dinners.

Fig and Rosemary Chicken

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Total Time 20

Servings: 6 -8

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

2 lbs boneless skinless chicken thighs
salt and pepper to taste
1 tsp garlic powder
½ cup fig preserves
¼ cup balsamic vinegar
2-3 tbsp fresh rosemary chopped
Sides for serving- salad, mashed potatoes, roasted autumn vegetables, green beans, broccoli

Method

Pre-heat grill or grill pan. Season chicken to taste with salt, pepper, and fresh rosemary, and garlic powder. Grill for 6-8 minutes per side, until cooked through.
While the chicken is grilling, whisk together the fig preserves and balsamic vinegar.
When the chicken is almost done cooking, and has about 3-5 minutes remaining, baste it liberally with the fig balsamic mixture. Remove from grill and pour any remaining fig balsamic mixture over the top. Do not baste at the beginning or the glaze will burn.
Serve with salad, mashed potatoes, roasted autumn vegetables, green beans, or broccoli.

Notes

I prefer a sweeter, stickier glaze, but if you’d rather a thinner, tangier glaze, just make the fig to balsamic ratio 1:1 instead of 2:1 ( so ¼ cup preserves and ¼ cup of balsamic).

Fig and Rosemary Chicken Recipe