1/2 tsp each sea salt and ground black pepper, plus additional, to taste
2 tbsp each coarsely chopped fresh basil and fresh mint
2 tbsp pomegranate arils
1 tbsp red wine vinegar
4 10- to 12-inch skewers, soaked in water if wood or bamboo
To a medium heat-proof bowl, add bulgur and 1 cup boiling water. Cover and set aside for 30 minutes.
Meanwhile, in a small bowl, combine 3 tbsp molasses and 1 tbsp oil. Thread grapes and figs onto skewers. Sprinkle chicken with salt and pepper.
Lightly oil the grate of a grill and heat on medium-high. Add chicken and grill for 2 minutes per side. Lightly brush both sides with some of molasses-oil mixture and continue to grill until cooked through, 2 to 3 minutes more per side. Lightly brush both sides of skewers with remaining molasses-oil mixture and grill until fruit is lightly charred, about 2 minutes per side. Set chicken and skewers aside to rest, loosely covered, for about 5 minutes.
Stir basil, mint, pomegranate arils, vinegar and remaining 1 tbsp oil into bulgur. Season with additional salt and pepper. Arrange bulgur on plates or a platter and top with chicken and fruit. Drizzle with remaining 1 tbsp pomegranate molasses.
Serving Size: 1 chicken breast, 1/2 cup bulgur mixture, 1/4 of fruit