Grilled Figgy Chicken with Goat Cheese

Sherri Williams


Perfectly grilled & juicy chicken seasoned with Italian herbs with a sweet tangy fig glazed topped with warm creamy goat cheese and fresh mint is the perfect 4th of July entrée. Add you favorite sides and you will be the queen or king of the day. Cooking with Passion, sw :)


★★★★★ 2 votes

10 Min
15 Min


  • ·
    4 (6) oz chicken breasts, skinless & boneless
  • ·
    1/4 cup extra virgin olive oil
  • ·
    juice of one lemon
  • ·
    1 tbsp italian seasoning
  • ·
    ½-1 tbsp balsamic sea salt
  • ·
    ½ tbsp course black pepper
  • ·
    1 tsp granulated garlic
  • ·
    2-3 oz goat cheese crumbles

  • ·
    1/3 cup fig preserves
  • ·
    1 tbsp balsamic/pomegranate vinegar
  • ·
    4 large mint leaves, chopped & divided
  • ·
    zest of 1 lemon
  • ·
    **reserve some for drizzle**

How to Make Grilled Figgy Chicken with Goat Cheese


  1. Combine ingredients 2-7 in a mixing bowl. Add chicken and coat well. Transfer chicken and marinate to a zip lock bag. Marinate chicken breast 3-4 hours. Remove from fridge
  2. Preheat grill to medium heat. Brush grill grates with a little oil to prevent sticking. Grill chicken for 6 minutes on each side or until internal temperature reaches 165 F degrees. Meanwhile add the fig glaze ingredients to a small pan to heat through.
  3. The last 2 minutes of grilling time, brush chicken breasts with fig glaze and top with goat cheese
  4. Drizzle remaining glaze and top with remaining mint.

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About Grilled Figgy Chicken with Goat Cheese

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