Chicken, Fig, and Pancetta Skewers


  • 12 dried California figs
  • 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
  • Balsamic vinegar, to drizzle
  • Extra-virgin olive oil, to drizzle
  • Salt and pepper
  • 24 slices pancetta
  • 1 package 3- or 4-inch wooden party picks


Place figs in a small pan with water to cover and heat to a simmer. Remove from heat and allow to stand for 5 minutes; drain and cool. Cut in half lengthwise

Preheat griddle or grill pan over medium to high heat.

Cut chicken into large chunks and drizzle with vinegar and oil; toss to coat. Season with salt and pepper.

Arrange one half fig on each piece of chicken and wrap together with a slice of pancetta.
Secure with skewer and place on grill. Grill chicken bites 4 to 5 minutes on each side until done (170°F).

Recipe Courtesy: California Fresh Fig Growers Assn.

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