Brochettes de Poulet au Paprika et Moutarde 🧄 – Facile & Ultra Savoureux!

Introduction

Are you tired of boring chicken dinners? Do you find yourself searching for that perfect weeknight meal that’s both deceptively simple and bursting with gourmet flavor? If you’re nodding along, then you’re in for a treat! These brochettes de poulet au paprika et moutarde, or chicken skewers with paprika and mustard, are your answer. Imagine tender, succulent chicken pieces, marinated in a vibrant blend of smoky paprika, zesty mustard, and aromatic herbs, then grilled to caramelized perfection. This recipe embodies the heart of French cuisine: fresh ingredients, thoughtful preparation, and an unforgettable taste experience. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is designed to impress, offering a delicious escape from the ordinary. Perfect for summer BBQs, elegant appetizers, or a quick, satisfying dinner, these skewers will become your go-to for a reason. Let’s dive into a dish that promises ease and delivers an explosion of flavor!

Ingredients

To create these delightful brochettes, you’ll need a handful of accessible, high-quality ingredients that work in harmony to deliver that signature paprika and mustard punch. The beauty of this dish lies in its simplicity and the bright, bold flavors it offers.

• Chicken Breasts: 2 large (about 1.5 lbs / 680g), cubed into 1-inch pieces. Opt for boneless, skinless chicken for ease of preparation and tender results. Free-range chicken often offers a richer flavor.
• Olive Oil: 1/4 cup (60ml). Extra virgin olive oil provides a fruity base. Any good quality olive oil will work.
• Dijon Mustard: 3 tablespoons. A classic Dijon offers a sharp, piquant flavor. For a milder taste, use a whole grain mustard.
• Smoked Paprika: 2 tablespoons. Sweet smoked paprika (pimentón de la Vera dulce) is essential for that deep, smoky, slightly sweet flavor. You can adjust the amount to your preference for smokiness.
• Garlic: 3-4 cloves, minced. Fresh garlic is key for its pungent aroma and flavor. Pre-minced garlic can be used in a pinch.
• Lemon Juice: 1 tablespoon. Freshly squeezed lemon juice adds a bright, acidic counterpoint that cuts through the richness.
• Honey or Maple Syrup: 1 teaspoon. Just a touch to balance the acidity of the mustard and lemon, and to help with caramelization. (Optional, but recommended.)
• Fresh Parsley: 2 tablespoons, chopped, for garnish. Adds a fresh, herbaceous finish.
• Salt: 1 teaspoon, or to taste. Kosher salt or sea salt are excellent choices.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Freshly ground pepper offers superior flavor.

Optional additions for marinade: A pinch of cayenne pepper for a hint of heat, a teaspoon of Worcestershire sauce for added umami, or a sprinkle of dried herbs like thyme or oregano.

Timing

This recipe is designed for maximum flavor with minimal fuss. Here’s a breakdown of the time you’ll need:

Compared to many chicken dishes that require longer marinating or cooking times, these brochettes are wonderfully efficient. The 30-minute minimum marination is sufficient for flavor penetration, making it perfect for last-minute meals, while a longer soak up to 4 hours enhances the depth of flavor beautifully. The active cooking time is swift, ensuring you spend less time in the kitchen and more time enjoying your delicious creation.

Instructions

Ready to bring these amazing chicken skewers to life? Follow these simple steps for a culinary triumph!

Step 1: Prepare the Chicken

Gather your chicken breasts. Ensure they are fully thawed if frozen. Pat them dry with paper towels. This step is crucial as it helps the marinade adhere better and promotes even cooking. Using a sharp knife, trim away any excess fat or connective tissue. Cut the chicken breasts into uniform 1-inch cubes. Consistency in size ensures that all the chicken pieces cook at the same rate, preventing some from being overcooked while others are undercooked.

Step 2: Create the Marinade

In a medium-sized bowl, whisk together the olive oil, Dijon mustard, smoked paprika, minced garlic, fresh lemon juice, honey (if using), salt, and freshly ground black pepper. Taste the marinade and adjust seasonings as needed. Do you want more smokiness? Add a touch more paprika. Prefer it tangier? A little more lemon juice. This is your chance to personalize the flavor profile.

Step 3: Marinate the Chicken

Add the cubed chicken to the bowl with the marinade. Toss gently to ensure every piece is thoroughly coated. Cover the bowl tightly with plastic wrap or a lid. Place the bowl in the refrigerator to marinate. For a good infusion of flavor, aim for at least 30 minutes. For a deeper, more intense taste, you can marinate the chicken for up to 4 hours. Avoid marinating for too long (over 6-8 hours, especially with lemon juice), as the acid can start to “cook” the chicken, affecting its texture.

Step 4: Assemble the Brochettes

If you are using wooden skewers, it’s important to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill or in the oven. Once soaked, thread the marinated chicken cubes onto the skewers, leaving a small gap between each piece to allow for even heat circulation and cooking. Don’t overcrowd the skewers, as this can lead to uneven cooking.

Step 5: Grill or Bake

For grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the assembled skewers on the hot grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and nicely browned with a few char marks. The internal temperature should reach 165°F (74°C).

For baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the skewers in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and golden brown. For a crispier finish, you can broil for the last 1-2 minutes, keeping a close eye on them to prevent burning.

Step 6: Rest and Serve

Once cooked, remove the brochettes from the heat. Let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist chicken. Garnish with fresh chopped parsley. Serve hot and enjoy the incredible flavor!

Nutritional Information

While specific nutritional values can vary slightly based on exact ingredient amounts and chicken breast size, here’s an approximate breakdown per serving (assuming 4 servings per recipe, 2 skewers each):

• Calories: Approximately 250-300 kcal
• Protein: Approximately 30-35g
• Fat: Approximately 10-15g
• Carbohydrates: Approximately 5-8g
• Sugar: Approximately 3-5g (mostly from honey/maple syrup and natural chicken sugars)

This information is an estimate and does not include any side dishes.

Healthier Alternatives

Looking for ways to make this already healthy dish even more guilt-free? Here are a few swaps:

• Chicken Thighs: While slightly higher in fat, boneless, skinless chicken thighs offer more flavor and moisture. Choose them if you prefer.
• Greek Yogurt Marinade: For a creamy, tangy marinade, substitute some or all of the olive oil with plain Greek yogurt. It tenderizes the chicken beautifully and adds protein.
• Reduce Oil: If you’re very conscious of fat intake, you can slightly reduce the amount of olive oil in the marinade, ensuring you add a splash of water or broth to prevent dryness.
• Vegetable Skewers: Add colorful vegetables like bell peppers, onions, zucchini, or cherry tomatoes to the skewers. They add nutrients, fiber, and vibrant flavor.

Serving Suggestions

These versatile brochettes are wonderful served with a variety of accompaniments that complement their smoky, savory profile:

• Light Salad: A crisp green salad with a vinaigrette dressing or a Mediterranean-inspired cucumber and tomato salad.
• Grains: Fluffy couscous, quinoa, or a simple steamed rice pilaf.
• Roasted Vegetables: Asparagus, broccoli, or root vegetables roasted alongside the chicken.
• Sauces: A dollop of plain yogurt mixed with herbs, or a lemon-tahini dressing.
• Bread: Warm pita bread or crusty baguette for soaking up any delicious juices.

Common Mistakes

Avoid these pitfalls to ensure your brochettes are perfect every time:

• Not Soaking Skewers: Wooden skewers will burn if not soaked, leading to an unpleasant taste and potentially flare-ups on the grill.
• Overcrowding Skewers: Packing the chicken too tightly prevents even cooking and can result in steaming rather than grilling.
• Marinating Too Long: The acid in lemon juice can break down the chicken proteins, making them mushy if marinated for excessively long periods.
• Uneven Cubes: Inconsistent chicken piece sizes lead to uneven cooking. Ensure all pieces are roughly the same size.
• Not Resting the Chicken: Skipping the resting period after cooking will result in drier chicken as the juices will run out when cut.

Storing Tips

Leftover brochettes can be stored safely in the refrigerator. Ensure they have cooled completely before transferring them to an airtight container. They will typically stay fresh for 3-4 days. Reheat gently in a skillet, oven, or microwave to maintain moisture. Cooked chicken skewers can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. For best results, it’s recommended to remove the chicken from the skewers before storing or reheating.

Conclusion

There you have it – a recipe for Brochettes de Poulet au Paprika et Moutarde that is as straightforward as it is delightful. These skewers offer a perfect balance of smoky, tangy, and savory flavors, making them a fantastic addition to any meal. They are proof that simple ingredients, prepared with a little care, can create truly remarkable dishes. Try this recipe and let us know how it turns out in the comments below! We love hearing from you. Don’t forget to share your culinary creations on social media using #exorecipes and tag us!

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