Skewers of juicy chicken and fresh figs from Laura Calder that will add French flair to your next BBQ.
Cut the chicken into 1-inch/2.5 cm cubes and put into a glass bowl. Combine the vinegar, oil and garlic and pour it over. Cover and let marinate for a few hours, turning now and again. Meanwhile, soak wooden skewers in water.
Before grilling, skewer the chicken and fig halves alternately on skewers, without shoving them right up against each other. I like to do only three items per skewer, for looks. Grill on both sides until the chicken is fully cooked, about 10 minutes.