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Chicken skewers with Bonne Maman rhubarb jam


  • 850 g. boneless chicken thigh
  • 1 red bell pepper, cut into large pieces
  • 2 tbsp. chopped coriander

Ingrédients pour la marinade

  • ½ cup Bonne Maman rhubarb jam
  • 1 grey shallot, finely chopped
  • 1 tbsp. apple cider vinegar and maple syrup
  • 1 tbsp. olive oil
  • ¼ cup of chicken broth
  • ½ tbsp. Dijon mustard
  • 1 tbsp. chopped ginger
  • 1 tbsp. chopped coriander
  • 1 tsp. chopped thyme
  • Pepper

Portions : 2 persons (2 skewers per person)
Preparation time : 15 min
Marinating time : 24 hours
Cooking time : 15 min

For the marinade:

In a bowl, mix all ingredients together.
Add the chicken and mix.
Cover the bowl and let the chicken marinate for 24 hours in the refrigerator.

To cook:

Preheat barbecue.
Skewer the chicken pieces and bell pepper pieces.
Oil the barbecue grill or use cooking paper designed for the barbecue.
Cook the brochettes on medium heat for 6 to 7 minutes on each side.
Serve on a plate and garnish with cilantro.

Recipe created by Max l’Affamé.

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