September brings us a whole new back-to-school routine and the rush to get dinner on the table, all while thinking about how the holidays are creeping up on us. Since 2020 has been an odd year, I figured a quick and easy grilling recipe just fits the bill this month. Plus, let’s get real – it’s still hot, and I find myself still grilling a few times a week.

Did you know that August through October is the prime season for domestic figs? Who would’ve known that! Figs are a fruit newer to me that I never really ate or explored until the past few years. You can eat them raw or cook them like I did in this recipe.

For those who have never consumed grilled figs, you might be wondering what they taste like. When cooked, figs have a similar texture to grilled squash. They have a thin layer of skin and a soft, fleshy body just like summer squash. How sweet the fig is depends on the variety.

The best way to store fresh figs is to remove them from the container and store them in a shallow bowl in the refrigerator. This will help prevent bruising and should keep them ready for several days before you use them.

As a mom of two young kids, I try to give my children as much variety as possible. We have a “no-thank-you bite” policy in my home. You have to try it at least once before saying, “No, thank you.” I would like to credit Disney Junior for this concept (not my idea). My youngest loves these skewers, and my oldest has his “no-thank-you bite” then devours the chicken off the skewers.

For a quick meal, I pair this with a brown rice-quinoa blend and grilled asparagus. The entire dinner comes together in 30 minutes. If you are ready to branch out and try something new, then these grilled balsamic fig and chicken skewers have your name all over them.

Grilled Balsamic Fig Chicken Skewers

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Servings: 10 skewers

Ingredients

• 1 lb. boneless skinless chicken tenders, cut 1-inch pieces
• 1/3 cup balsamic vinaigrette dressing, divided
• 4 figs, cut in halves or quarters depending on the size
• 1/2 red onion, quartered
• 10 6-inch bamboo skewers
• Grill cooking spray

Directions

1. Cut the boneless skinless chicken tenders into 1-inch pieces. Place them in a zip-top bag or container. Pour one-fourth cup of the balsamic vinaigrette dressing into the bag. Seal and mix well, making sure all the dressing is evenly distributed between the chicken. Place in the refrigerator to marinate for at least one hour, no longer than 24 hours.
2. Soak the wood skewers in water until you’re ready to grill.
3. Once you’re ready to cook the skewers, remove the chicken from the refrigerator and the wood skewers from the water. Cut the fresh figs in half and quarter the onion. Create an assembly line so it’s easy to skewer. Skewer in the following order: one piece of chicken, red onion, chicken, fresh fig, chicken, and fresh fig. Repeat until all the chicken skewers are assembled.
4. Heat the grill on high. Once the internal temperature reaches 500 degrees Fahrenheit, reduce to low. Clean the grill and coat with grill cooking spray.
5. Place the chicken skewers on the grill. Grill for 5-6 minutes, then turn and grill for an additional 5-6 minutes. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
6. Lastly, using a silicone basting brush, brush the additional reserved balsamic vinaigrette dressing onto the kabobs. Serve immediately.