• 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 Fresh or dried figs - split

  2. 2 lbs 908g / 32oz Chicken breast tenderloins or Boneless skinless chicken thighs

  3. A drizzle balsamic vinegar

  4. A drizzle extra-virgin olive oil

  5. Coarse salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 24 Pancetta

  8. (available at deli counter)

  9. 1 Wooden party picks - (3" or 4" long)

Instructions Jump to Ingredients ↑

  1. If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.

  2. Preheat griddle or grill pan over medium to high heat.

  3. Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.

  4. Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.

  5. This recipe yields 8 party servings.


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