Lemon Herbed Chicken with Fig Molasses barbecue glaze
As part of our Ha’atzmaut celebration, we present this old world take on barbecue. Citrus, spices, and herbs are abundant in the middle east. They make a perfect marinade for chicken. Fig and pomegranate are also staples in the region. Together, they make a sweet, tangy, and savory burst of flavor unlike southern barbecue. They evoke flavors of a bygone era and the holy land. Lemon Herbed Chicken with Fig Molasses barbecue glaze makes a perfect dish to celebrate Israeli independence.
The type of grille you use should be appropriate to the gravity of the celebration. Just kidding. Whatever grille you have will be fine. Although, a charcoal grille will add a smokiness and flavor to the chicken that is evocative to earlier times. Since every grille is different and the size and shape of each cut of chicken varies, I am not giving cooking times in this recipe. The best method to make sure it is done is to use a good meat thermometer. See our keeping it clean post for a discussion on cooking temperatures.
The Barbecue sauce here is like candy with a zing and mingling of spices. It is far from The southern style we are used to in the US. Figs pomegranate, and citrus mingle in a light glaze. We use dried figs for this version. But, Fresh figs would definitely make for a gastronomic experience. They are not widely available in the spring, but, when they are, give them a try. The sweetness of the sauce makes a perfect foil for the savory Lemon Herbed Chicken.
Lemon Herbed Chicken with Fig Molasses barbecue glaze
Ingredients
- 1 whole Chicken (3 to 5 lbs) Substitute chicken thighs or other parts if desired.
- 2 Tbsp chopped fresh garlic
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp chopped fresh parsley
- 1 tsp whole cumin seeds
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup olive oil
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Kosher salt and fresh ground black pepper to taste
- For Barbecue Glaze
- 1 cup fresh chopped figs Dry is best, but try fresh if they are ripe and in season.
- 1/2 cup diced sweet onion
- 1 each cinnamon stick
- 1 cup pomegranate juice
- 1/2 cup orange juice
- 1/2 cup molasses
- 4 each green cardamom pods
- 1 Tbsp chopped fresh garlic
- 1 Tbsp chopped fresh ginger
- 2 each small hot chilis
- olive oil for cooking
Instructions
- Cut the whole chicken into 8 to 10 pieces.
- Mix all the marinade ingredients together. Toss the chicken in the marinade. Refrigerate for at least 2 hours.
- Make the barbecue glaze: Heat olive oil in a pan over medium high heat. Add in the onions, galic, ginger, and cinnamon stick. Cook until they begin to caramelize, stirring occasionally. Then add the chopped figs.
- Add the rest of the ingredients and mix well. Bring to a boil for 1 minute. Then drop temperature down to low. Allow to simmer for about an hour. Add water if it gets too dry.
- When the figs are somewhat broken down, remove from the heat. Add salt and pepper. Remove the chilis and cardamom pods, and pulse in a blender. It should still be relatively runny. If it is too thick, add a little pomegranate juice or water.
- Preheat a grille to medium high heat. For the holiday, charcoal is preferred, but any grille will do. Grille the chicken. Cook a few minutes per side to get good color. Turn frequently to prevent burning. Cook until it reaches an internal temperature of 160 to 165 degrees.
- Brush the fig glaze on the chicken pieces and continue cooking. Flip sides and brush on more glaze. Cook a few more minutes.
- Remove the chicken from the grille and brush a little more glaze on. Serve immediately.