Ingredients
- 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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