Best 8 Broiled Chicken With Fig Sauce Recipes

CHEF JOHN'S BROILED CHICKEN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

FIG-BRAISED CHICKEN WITH SPICED WALNUTS

Steps:

• Prepare the chicken:
• In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
• Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
• In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
• When you are ready to eat, preheat the oven to 400°F.
• Transfer the chicken from the marinade to a plate. Reserve the marinade.
• Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
• Make the spiced walnuts:
• On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
• Serve:
• Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

BROILED CHICKEN WITH FIG SAUCE

Steps:

• Place broiler rack 4 to 6 inches from heat source, and turn on broiler. Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.
• Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat. Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice. Mixture should cook steadily; do not let it boil over.
• Broil chicken until it begins to brown on skinless side. Turn it over, then broil until it browns nicely and is cooked all the way through. Total broiling time will be about 20 minutes.
• Cook sauce until figs are very tender, about 15 minutes. Strain or not, as you prefer. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed. Serve chicken with sauce spooned over it.

BROILED CHICKEN WITH FIG SAUCE

Steps:

• Place broiler rack 4 to 6 inches from heat source, and turn broiler on.
• Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.
• Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat.
• Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice.
• Mixture should cook steadily; do not let it boil over.
• Broil chicken until it begins to brown on skinless side.
• Turn it over, then broil until it browns nicely and is cooked all the way through.
• Total broiling time will be about 25 minutes.
• Cook sauce until figs are very tender, about 15 minutes.
• Add lemon juice, then taste, and add more salt, cayenne or lemon as needed.
• Serve chicken with sauce spooned over it.

GRILLED CHICKEN WITH FIGGY BARBECUE SAUCE

Steps:

• Heat grill or grill pan over high heat.
• Season chicken with salt and pepper on all sides and place on grill. Grill chicken until cooked through, about 8 to 10 minutes per side.
• Brush barbecue sauce on cooked chicken and grill for 1 minute more on each side. Serve remaining barbecue sauce on the side.

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE

Steps:

• Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
• Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
• Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.

BRAISED CHICKEN WITH FIGS

Steps:

• Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
• Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
• Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
• Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
• Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.

BROILED CHICKEN WITH OIL, LEMON, AND GARLIC SAUCE

Steps:

• Season the chicken with salt and pepper.
• In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
• Allow to marinate at least 1 hour.
• Preheat the broiler.
• Drain the chicken, reserving the marinade.
• Set the broiling rack about 7 inches from the heat.
• Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
• Turn the quarters over and broil the chicken 10 minutes longer.
• Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
• Serve at once.