Balsamic Fig Glazed Chicken
Balsamic Fig Glazed Chicken is super flavorful, delicious, and easy to make chicken recipe. This easy baked chicken is smothered in a combination of caramelized red onions mixed with a balsamic and fig sauce. Chicken that is sticky with crispy skin, and just so tender!
Ingredients
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with foil paper or spray a baking dish with non-stick cooking spray and set aside.
Meanwhile, pat the chicken with paper towels to remove any excess moisture. Drizzle 2 tablespoons of the oil over the chicken and rub to coat (you just want it to have a nice coat, not be drenched in it). Season generously with salt and pepper.
Place the chicken, skin-side up, onto the sheet pan and roast for 30 minutes.
FIG SAUCE
In a small sauce pan on medium heat, melt the margarine (or butter). Add the fig jam, balsamic vinegar, rice wine vinegar, raw honey (or maple syrup; omit for Whole30), coconut aminos, and broth. Turn to medium-high heat and bring to a low boil, stirring and let it thicken up a little. If it’s getting too thick, add little bit more of broth.
CARAMELIZED ONIONS
Meanwhile, in a 12-inch skillet, heat the olive oil to medium to medium-high heat (every stove is different).
Add the sliced red onions (or whatever onion you are using). Begin to stir and season with some salt. Keep stirring (don’t leave the pan!) and after the first 5-7 minutes, add a bit of water to deglaze.
Continue cooking and stirring, adding water every few minutes or so (you know when the red onions dry up again. This helps to prevent burned onions). Once they are a nice and golden brown (could take between 15-30 minutes), stir in garlic (if you’re using). Add the fig balsamic sauce and stir to combine.
Lower the oven temperature to 375F.
Carefully turn the chicken pieces.
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Continue Reading at Savoringitaly →Chef's Notes
Once cooked and completely cooled, the chicken stays fresh covered in the refrigerator for 4-5 days.
When cooked and completely cool, you can also freeze it in a freezer-safe container for 1-2 months. Best way is to remove the chicken from the bones and shred it.
If you’re making chicken breasts: The safe internal temperature for chicken breasts is 165 degrees Fahrenheit and reduce cook time by 20-25 minutes.
If you’re making a chicken thighs and legs (like I did), you should check by inserting an instant-read thermometer into the thickest part of the thigh and temperature should read 185F.
Serve with your favorite low carb side like cauliflower rice, steamed broccoli, veggie noodles, roasted potatoes, a nice salad.
If you're not staying low carb, serve with jasmine rice, cous cous, sweet potatoes.
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