Remove the dove breasts from the bone and set aside.
In a saucepan, add the red wine, barbecue sauce and teriyaki sauce and whisk together. Let simmer for 10 minutes and remove form the heat. Let cool until warm but not hot.
Transfer the marinade to a bowl and submerge the dove breasts into the liquid and let soak for at least 1 hour but up to 4 hours.
When ready to cook, set the oven to broil.
Slice the figs in half and skewer the dove breasts and fresh figs, alternating them on the skewer.
Place on a sheet tray with a rack and cook in the oven for 10 minutes, rotating the skewers halfway through.
Let cool slightly and serve!