Orange Fig Glazed BBQ Chicken

Orange Fig Glazed BBQ Chicken


  • 2 tbsp Renieris Estate Extra Virgin Olive Oil (750 ml)
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2-3 chipotle peppers, stems and seeds removed, chopped
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 c water
  • 1 chicken cut into 8 pieces
  • 2 tbsp canola oil
  • sea salt and black pepper


For the Orange Fig Basting Sauce

  1. Add 2 tbsp olive oil to skillet
  2. Sauté onion until translucent, about 5 minutes
  3. Add garlic and chopped chipotle peppers and sauté another 5 minutes. Add paprika and tomato paste and stir for 1 minute.
  4. Add orange fig spread, Worcestershire sauce and 1 cup of water. Bring to a simmer, then puree until smooth.
  5. Season with salt and pepper to taste and divide into two bowls, one for basting and one to serve on the side.

For the Chicken

  1. Preheat oven to 375°F
  2. Line baking sheet with foil and place an oven-safe wire rack on top
  3. Season chicken with salt and pepper
  4. Heat canola oil in a large sauté pan over medium-high heat. Sauté chicken in batches until well browned on both sides, about 10 minutes. Do not crowd the pan.
  5. After browning chicken, set aside on prepared rack and brush with half of the 
    basting sauce
  6. Bake for 40–45 minutes, brushing with remaining basting sauce halfway through, until done or when a thermometer inserted into thigh registers 165°F and juices run clear
  7. Tent chicken with foil and let rest 10–15 minutes before serving