Photo: James Ransom; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
45 Mins
Serves 4 (serving size: 2 chicken skewers and 1 fig skewer)

Because they will cook more quickly than the chicken, skewer the figs separately.

How to Make It

Step 1

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.

Step 2

Preheat grill to high heat.

Step 3

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.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


August 13, 2015
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.


September 11, 2016
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.


August 30, 2015
Great flavor, and great use of fresh figs. We served over couscous.