|Grilled chicken with homemade fig BBQ sauce|
I used this fig BBQ sauce to marinate and grill chicken, and the chicken turned out juicy and tender with a nice slightly-caramelized coating. The sauce's deep, complex flavor should also complement ribs, pork chops, venison and other game, and probably also portobello mushrooms and veggie burgers.
My recipe makes about 3 cups of sauce, which is enough to marinate and cook 2 1/2 lbs of chicken and have some sauce left over for dipping or for future use. Any unused sauce can be stored in the refrigerator for up to a week, and the flavor of my leftover unused sauce developed and mellowed nicely overnight.
If you decide to make my fig BBQ sauce, please leave a comment to let me know what you think and how you used it.
|Flickr photo by Gudlyf|
2 large shallots, diced (approx. 3/4 cup)
1 red bell pepper, seeded & diced (approx. 1 cup)
2 cloves garlic, minced
1 tsp Kosher salt
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/4 cup red wine (I used merlot)
3 Tbs unsulfured blackstrap molasses
2 Tbs low-sodium Worcestershire sauce
1/4 cup orange juice
1/4 cup no-salt-added tomato sauce
8 fresh figs, chopped (about 1 1/2 cups)
2 large jalapeno peppers, seeded & diced (approx. 1/3 cup)
Heat the oil in a medium saucepan over medium-high heat. Saute the shallots until softened, about 3 to 5 minutes. Stir in the bell pepper, garlic, salt, black pepper, cinnamon and cloves; cook while stirring for 2 or 3 minutes until fully combined and the pepper softens. Stir in the wine, molasses, Worcestershire sauce, orange juice and tomato sauce; bring to a gentle simmer while stirring. Simmer for 1 minute and remove from heat. Allow to cool for a few minutes while you place the figs and jalapenos in a blender or food processor. Pour in the sauce and process until smooth. Makes approximately 3 cups of sauce.
To use with chicken or any type of meat, place the chicken or meat in a resealable plastic bag or lidded non-metal container, pour in enough sauce to completely coat, seal or cover and shake to combine. Marinate for at least 1 hour in refrigerator. Store unused sauce in a tightly sealed container (preferably a glass jar) in refrigerator for up to a week.