Fig & Chicken Skewers
|Teriyaki sauce||1 Tablespoon|
|Chicken thighs||5 , skinned and boned|
|Ripe figs||5 Large, stems trimmed|
Prepare Teriyaki Sauce; pour into a large bowl and let cool to room temperature.
Rinse chicken and pat dry.
Cut each thigh into 4 equal pieces.
Cut figs lengthwise into quarters.
Trim root ends from onions, then cut onions into 1 1/2-inch lengths.
Add figs, onions, and chicken to Teriyaki Sauce in bowl; mix gently to coat evenly.
Cover and refrigerate for 30 minutes.
If using bamboo skewers, soak 20 skewers in hot water to cover for 30 minutes.
Drain Teriyaki Sauce into a 1to 1 1/2-quart pan; bring to a boil, pour through a fine wire strainer, and set aside.
Thread one piece of chicken, one fig piece, and 3 or 4 green onion pieces on one end of each of 20 bamboo or metal skewers.
Place skewers on a lightly greased grill 2 inches above a solid bed of hot coals.
Cook, turning and basting with strained Teriyaki Sauce, until chicken is no longer pink in center; cut to test (6 to 8 minutes).