A sweet-and-sour fig chutney elevates plain grilled chicken breasts for a nicer-than-usual family dinner or even a holiday celebration. Any leftover chutney makes a great addition to a cheese board or a sandwich. Thanks to all the vinegar in it, this chutney will keep for up to 2 weeks in the fridge, helping you extend fig season just a smidge.


Recipe Summary

1 hr 15 mins
1 hr 30 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large, straight-sided skillet over medium-high heat. Add red onions and saute until softened, about 5 minutes. Stir in brown sugar, vinegars, lemon zest and juice, cinnamon stick, rosemary sprig, ginger, ground cinnamon, mustard, coriander, allspice, cloves, and nutmeg. Bring to a boil over medium-high heat; reduce heat to medium and simmer until onions are tender and liquid is reduced by half, about 30 minutes.

  • Season chutney with 1/4 teaspoon each salt and pepper. Add figs; simmer over medium-high heat until figs break down and chutney is very thick, about 20 minutes. Discard cinnamon stick and rosemary sprig.

  • Preheat an outdoor grill to medium heat (325 to 375 degrees F (165 to 190 C)) and lightly oil the grate. Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 15 to 18 minutes.

  • Arrange chicken on a platter. Spoon 1/3 cup of the fig chutney on each breast. Top with goat cheese and garnish with basil.

Editor's Note:

Nutrition data for this recipe includes the full amount of chutney ingredients. The actual amount consumed will vary.

Nutrition Facts

619 calories; protein 39.2g; carbohydrates 87g; fat 14.3g; cholesterol 104.5mg; sodium 353.9mg. Full Nutrition