Fig Glazed BBQ Chicken

  • 1 chicken, cut into 8 pieces
  • sea salt & black pepper
  • 2 tbsp canola oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2-3 chipotle peppers, stems and seeds removed, chopped
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 1 cup Divina Fig Spread
  • 1 tbsp Worcestershire sauce
  • 1 cup water
  1. Preheat oven to 375° F
  2. Line baking sheet with foil and place an oven-safe wire rack inside
  3. Season chicken with salt and pepper
  4. Heat canola oil in large sauté pan over medium-high heat. Sauté chicken in batches until well browned on both sides, about 10 minutes. Do not crowd the pan.
  5. After browning chicken, set aside on prepared rack (reserving oil in pan) and brush with half of the basting sauce (see below)
  6. Bake for 40-45 minutes, brushing with remaining basting sauce halfway through, until done or when a thermometer inserted into thigh registers 165° F and juices run clear
  7. Tent chicken with foil and let rest 10-15 minutes
  8. Pour off all but 2 tbsp of fat from pan and return to medium heat
  9. Sauté onion until translucent, about 5 minutes
  10. Add garlic and chopped chipotle peppers and sauté another 5 minutes. Add paprika and tomato paste and stir for 1 minute
  11. Add fig spread, Worcestershire sauce and 1 cup of water. Bring to a simmer, then puree until smooth
  12. Season to taste and divide into two bowls, one for basting and one to serve on the side

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