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–+ servings

Chicken skewers with paprika and mustard

4.86 de 7 votes
These baked chicken skewers with paprika and mustard are tasty and super tender. A perfect summer meal served with rice or salad.
SERVING:6
COOKING TIME20 minutes
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Course: evening meal, Main course, summer treats
Cuisine: French
Keyword: tender chicken skewer, chicken
Author: Rachida

INGREDIENTS
  

  • 4 chicken breasts 950 g (33.5 oz)
  • 4 tablespoons olive oil
  • Salt
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon Espelette pepper optional
  • 2 teaspoons Herbes de Provence
  • 2 heaping teaspoons of whole grain mustard or Dijon mustard
  • 1 small onion finely grated
  • 1 clove garlic grated

PREPARATION

  • Cut the chicken breasts into bite-sized, fairly uniform cubes.
  • Place the pieces in a bowl with the marinade ingredients and toss to coat the meat evenly.
  • Cover the bowl with cling film and refrigerate for at least 30 minutes. You can also leave it for several hours or even overnight. The longer the chicken marinates, the more flavorful the skewers will be.
  • Thread the chicken pieces onto wooden or metal skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
  • Place the skewers on a lightly oiled rack over a drip pan to catch the juices.
  • Preheat the oven to 220°C (425° F) (grill setting) and bake the skewers for 15 to 20 minutes, turning them halfway through cooking.
  • Once cooked, place the skewers on a platter and brush them with the sauce.
  • Sprinkle with chopped parsley.
  • Cover with aluminum foil for 10 minutes before serving. This keeps the chicken juicy by preventing the steam from escaping.