Here we reproduce one of the most popular recipes for the Fig/Orange Serious Foodie Sauce (click HERE to see the Serious Foodie products).  This recipe uses a simple modification of Fig/Orange Sauce to provide a perfect – and delicious – marinade.

Orange/Fig Marinated Grilled Chicken
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: 4 servings
You can try this recipe with the Serious Foodie Blood Orange/Aji Panca Sauce, or the Pomegranate Sauce – just replace the Fig/Orange Sauce in this recipe. You can also use this marinade as a salad dressing.
  • 1 full chicken breast (both halves)
  • About ½ cup Spice rub (the Serious Foodie gourmet rubs will be available soon!)
  • 1/2 cup of the Serious Foodie Orange & Calimyrna Fig Sauce
  • 1/4 cup rice wine vinegar (or apple cider vinegar)
  • 1 tablespoon light brown sugar
  • 1/4 tsp salt
  • 1/4 cup olive oil
  1. Prepare the marinade: Whisk together Orange & Calimyrna Fig Sauce, vinegar, brown sugar, and salt.
  2. While whisking, slowly pour in the oil. Save about 1/4 cup of marinade for dressing some greens.
  3. Cut the chicken breast into four cutlets (see picture a top of recipe, and our recipe for Pomegranate Glazed Chicken for full details: click [url href=”” target=”_blank”][b]HERE[/b][/url]).
  4. Place the prepared chicken breast pieces in a bag, and pour in the marinade, and put in the refrigerator, for at least 1 hour, or overnight.[url href=”×200.jpg”][img src=”×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”IMG_2293″][/url]
  5. Prior to grilling, remove from the marinade and pat off excess marinade, and let sit at room temperature for 10 minutes. Grill or saute.
  6. Right before serving, place about 1 tsp of Orange & Calimyrna Fig Sauce on each piece of the grilled chicken.
  7. With the remaining marinade, dress about 1 cup of fresh arugula, and serve along side of the chicken.


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