This sticky, sweet, and savory grilled chicken is the perfect summer dinner for home or neighborhood barbecue. Only three ingredients and you don’t heat the house up. Everyone loves this one; kids and grownups!
Expect a quick flurry of grilling recipes from me as grilling season in Texas is rapidly coming to a close. I’m only being half sarcastic. Between:
- temp (95 – heat index feels like 105)
- humidity (80%)
- UV index (11 on a scale of 1-10 (????), and
- the giant killer mosquitoes. Literally, they’re carrying Zika and the oldie but a goodie, West Nile.
Seriously, you’re literally taking your life into your hands to go outside.
I’m on a mission today, Dear Reader, to bring you over to the dark side. (Cue evil asthmatic Darth Vader breathing). Chicken thighs are superior in every way to chicken breasts.
- They have more flavor,
- they are more succulent, and
- you have a little more leeway in cook time. They are much more forgiving than their white meat counterpart, the chicken breast. Even if the force is strong in that one. (Cue enigmatic Jedi stare off-screen.)
This grilled chicken is a perfect summary sweet and savoy. It is truly more than the sum of its parts. It is amazing what mixing fig preserves and Dijon mustard does. I’ve used two brands, Braswell’s, which lists figs as the first ingredient and Fischer & Weiser which lists sugar first and figs second. Ironically F&W tastes figgier. That could be due to the fact that is has lemon in it. Feel free substitute other jams or preserves if you don’t have or can’t find fig preserves. Blackberry would be great or peach is very summery too. If you don’t have a grill, or can’t go outside, ha ha, the broiler is also direct heat and excellent alternative with similarish results.
Looking for grilled chicken recipes? Check out Grilled Thai Red Curry Chicken which looks similar but tastes 100% different!
Grilled Chicken with Fig and Dijon Glaze
- 1 pound about 6, boneless skinless chicken thighs
- ¼ cup fig preserves or preserves/jam of choice
- 1 T Dijon mustard
- Salt and pepper to taste
- Evenly salt and pepper chicken breasts.
- Mix preserves and Dijon and coat chicken thoroughly.
- Heat grill, all burners on high, for 10-15 minutes. Put chicken on grill and turn all burners to low. Close lid and cook about three minutes until nicely browned. Flip. Cook two or three more minutes depending on the size of thighs and heat of grill. Don't forget to use your instant read thermometer to check if it's thoroughly cooked.
- Serve! How fast and easy is that?!