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Fig & Wine-Sauced Chicken Kabobs

 Fig & Wine-Sauced Chicken Kabobs
The well-balanced blend of flavors in these kabobs make them extra special. Figs give the dish a beautiful fruity quality.—Barbara Wheeler, Royal Oak, Michigan
6 ServingsPrep: 1 hour + marinating Grill: 15 min.


  • 5 small onions, divided
  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1-1/4 pounds dried figs
  • 2-1/2 cups sweet white wine
  • 3 tablespoons orange marmalade
  • 2 tablespoons fig preserves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 pound small fresh portobello mushrooms
  • Hot cooked rice
  • Fresh mint leaves and lemon wedges, optional


  • Grate two onions; place in a large resealable plastic bag. Add the
  • oil, garlic and chicken; seal bag and turn to coat. Refrigerate for
  • 8 hours or overnight.
  • Meanwhile, in a large saucepan, bring figs and wine to a boil. Reduce
  • heat; simmer, uncovered, for 50-60 minutes or until figs are plumped
  • and tender. Remove figs; keep warm. Bring liquid to a boil; cook

2 of 2

Fig & Wine-Sauced Chicken Kabobs (continued)

Directions (continued)

  • until reduced to 2/3 cup. Add the marmalade, preserves, lemon juice,
  • salt and pepper. Cook and stir for 5-6 minutes or until slightly
  • thickened.
  • Cut remaining onions into 1-in. pieces. Drain chicken; discard
  • marinade. On six metal or soaked wooden skewers, alternately thread
  • the chicken, onions and mushrooms.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill kabobs, covered, over medium heat
  • or broil 4 in. from the heat for 10-15 minutes or until juices run
  • clear, turning occasionally.
  • Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish
  • with mint and lemon if desired. Yield: 6 servings.
Nutritional Facts: 1 kabob with 2 tablespoons sauce (calculated without rice) equals 529 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 273 mg sodium, 80 g carbohydrate, 13 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.