Oh, Those Figs

Posted by on Jun 23, 2016 in Chicken and Turkey | 0 comments


Theoretically, this episode was to feature figs; an ancient purplish brown and green fruit which I long for in early summer and then again in autumn.



The sweet, sumptuous fruit seems like a grown-up indulgence piled onto a slice of toasted artisan bread for breakfast or

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 dolled up with fruity olive oil on a quiet staycation afternoon.


photo:www recipeshubs.com

  A collection could land on a pizza titillated by goat cheese and a balsamic reduction.

On this occasion, I was inspired to create an Asian salad where grilled figs had a starring role alongside a potent gingered sesame dressing.



May you perhaps surmise in the end, Spicy Honey –Brushed Chicken Thighs stole the show.  A magical mix of earthy and spicy seasonings tinged with honey and cider vinegar is the secret to tender boneless, skinless thighs.  Although Cooking Light illuminates these under a broiler, they ought to make grill appearances all summer long.




I nixed sweet gilded cashews for raw nuts in the Food and Wine feature recipe; thick and fragrant dressing added a wallop of contrast to the o’so delicious chicken—


but, yes the succulent fig beauties remain my besties.

 Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

Spicy Honey-Brushed Chicken Thighs


  • 2 teaspoons garlic powder
  • 2 teaspoons Ancho chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (to taste)
  • 8 skinless, boneless chicken thighs
  • Cooking spray for grill
  • 6 Tablespoons honey
  • 1 Tablespoon cider vinegar


  1. Preheat the grill.
  2. Combine first 6 ingredients in a bowl, stirring well. Add chicken to bowl; toss completely.
  3. Place chicken on a grill coated with cooking spray. Grill the chicken 5 – 6 minutes on each side until done.
  4. Combine honey and vinegar in a small bowl, stirring well. Brush honey mixture on both sides of chicken thighs. Let stand 1-2 minutes longer.
  5. --adapted from Cooking Light


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