Glazed Chicken and Fig Skewers

Since they cook faster than chicken, skewer the figs separately.
Combine the first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; cook for 15 minutes or until reduced to 1/2 cup. Discard the thyme sprig.Preheat the grill to high heat.Arrange 3 pieces of chicken, 2 quarters of shallots, and 2 sage leaves alternately on each of the 8 (8-inch) skewers. Brush with cooking spray. Sprinkle evenly with 3/4 teaspoon pepper and salt. Thread 6 fig halves on each of the 4 (8-inch) skewers, cutting the sides in one direction. Brush with cooking spray; sprinkle with remaining 1/4 teaspoon pepper.Place the chicken skewers on a grate greased with cooking spray; cook for 12 minutes, turning them over so that they are browned on all sides. At the last minute of cooking, brush the chicken skewers with half of the wine mixture. Place the fig skewers, cut side down, on the grill rack; cook for 3 minutes. Turn the fig skewer over; cook on the grill for 1 minute. Place the kebabs on a serving platter. Drizzle with remaining wine mixture; sprinkle with thyme leaves.