3/4 cup port wine
1/2 cup balsamic vinegar
2 tablespoons honey
1 thyme sprig
1 1/4 pounds skinless, boneless chicken breasts, cut into 24 (3/4-inch) pieces
4 large shallots, quartered
16 sage leaves
Cooking spray
1 teaspoon coarsely ground black pepper, divided
1/2 teaspoon salt
12 firm fresh Striped Tiger or Black Mission figs, halved vertically
2 teaspoons fresh thyme leaves
Preparation
1. Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; cook 15 minutes or until reduced to 1/2 cup. Discard thyme sprig.
2. Preheat grill to high heat.
3. Thread 3 chicken pieces, 2 shallot quarters, and 2 sage leaves alternately onto each of 8 (8-inch) skewers. Coat with cooking spray. Sprinkle evenly with 3/4 teaspoon pepper and salt. Thread 6 fig halves onto each of 4 (8-inch) skewers, cut sides facing the same direction. Coat with cooking spray; sprinkle with remaining 1/4 teaspoon pepper.
4. Arrange chicken skewers on grill rack coated with cooking spray; grill 12 minutes, turning to brown all sides. Brush chicken skewers with half of wine mixture during final minute of cooking. Arrange fig skewers, cut side down, on grill rack; grill 3 minutes. Turn fig skewers over; grill 1 minute. Arrange skewers on a serving plate. Drizzle with remaining wine mixture; sprinkle with thyme leaves.
source : http://www.myrecipes.com
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