Caribbean Jerk Chicken with California Figs

Servings: 4

Prep Time
Cook Time
Robert Del Grande, The Annie, Houston, Texas


  • 4 ounces California Dried Figs, stems removed and quartered
  • 1 to 2 tablespoons Habanero chile sauce or 1 to 2 fresh Habanero chiles, stem and seeds removed
  • 8 garlic cloves, chopped
  • 1 bunch green onions, white part only, chopped
  • 2 tablespoons fresh thyme leaves
  • ¼ cup light brown sugar
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons extra virgin olive oil
  • 4 whole cloves, crushed
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon fine sea salt
  • 4, 4-ounce boneless skinless chicken breasts
  • 6 California Dried Figs and/or California Fresh Figs, sliced for garnish

Cabbage Slaw

  • 2 cups green cabbage, thinly sliced or shredded
  • 1 ripe mango, diced or sliced
  • 2 cups red cabbage, thinly sliced or shredded
  • 4 California Dried Figs and/or California Fresh Figs, stems removed, sliced or chopped
  • 1 red bell pepper, stem and seeds removed, cut in thin strips
  • 1 ½ tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • Pinch each of fine sea salt, ground black pepper and sugar


  1. Combine the dried fig quarters, habanero chile, garlic, green onions, thyme, brown sugar, vinegar, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for about 20 minutes or until figs are soft. Set aside to cool.


  2. Transfer to a small food processor or blender. Add 1 tablespoon of olive oil, cloves, cinnamon, and salt, and process until smooth to make a thick sauce. Store in refrigerator until needed.

  3. Preheat oven to 350 degrees F. In large ovenproof skillet, heat the remaining 1 tablespoon of olive oil over medium-high until hot. Sear chicken breasts until lightly browned on both sides. Reserve half of the jerk sauce for serving. Brush the chicken breasts, liberally, with the remaining sauce. Transfer the skillet to the oven and bake for 25 to 30 minutes or until chicken reaches 165 degrees F on a meat thermometer.

  4. Meanwhile, combine all ingredients for cabbage slaw in a large bowl and toss to mix well. Divide between 4 individual serving plates. Slice each chicken breast into ½-inch slices, and arrange on top of cabbage slaw. Spoon a dollop of jerk sauce over each. Garnish with sliced figs.