12 firm fresh Striped Tiger or Black Mission figs, halved vertically
2 teaspoons fresh thyme leaves
How to Make It
Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; cook 15 minutes or until reduced to 1/2 cup. Discard thyme sprig.
Preheat grill to high heat.
Thread 3 chicken pieces, 2 shallot quarters, and 2 sage leaves alternately onto each of 8 (8-inch) skewers. Coat with cooking spray. Sprinkle evenly with 3/4 teaspoon pepper and salt. Thread 6 fig halves onto each of 4 (8-inch) skewers, cut sides facing the same direction. Coat with cooking spray; sprinkle with remaining 1/4 teaspoon pepper.
Arrange chicken skewers on grill rack coated with cooking spray; grill 12 minutes, turning to brown all sides. Brush chicken skewers with half of wine mixture during final minute of cooking. Arrange fig skewers, cut side down, on grill rack; grill 3 minutes. Turn fig skewers over; grill 1 minute. Arrange skewers on a serving plate. Drizzle with remaining wine mixture; sprinkle with thyme leaves.
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The glaze was thinner than I thought it would be, but maybe it is because I didn't reduce it to quite a half cup. It was still yummy. I served cauliflower rice with mine and it soaked up some of the glaze and that made me happy.
My husband and I really enjoyed this recipe. Fresh figs from out tree and fresh herbs from our garden! We decreased grilling time for chicken and added more sage to chicken skewers but otherwise followed the recipe. The port wine glaze was delicious. Definitely a do-again.