Introduction: A French Classic

Looking for an easy, flavorful dish that captures the soul of French home cooking? These brochettes de poulet au paprika et moutarde — chicken skewers with paprika and mustard — are a wonderful option. They combine tender chicken with a savory marinade of mustard and paprika and can be baked in the oven to deliver a grilled-like finish. Ideal for a summer barbecue, a relaxed dinner, or a casual gathering, these skewers are simple to prepare and pair well with rice, couscous, grilled vegetables, or a fresh salad.

Note: In French, “brochette” means “skewer.” Cooking on skewers helps the chicken cook evenly and develop a satisfying char. The mustard and paprika give these brochettes a distinct, comforting flavor.

Ingredients

The following quantities serve approximately 4 people.

• 4 boneless chicken breasts (about 950 g), cut into bite-sized cubes
• 4 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon Espelette pepper (optional)
• 2 teaspoons Herbes de Provence
• 2 heaped teaspoons Dijon or whole-grain mustard
• 1 small onion, finely grated
• 1 clove garlic, finely grated
• Salt, to taste

Optional substitutions

• Use cayenne pepper instead of Espelette for more heat.
• Substitute Greek yogurt for olive oil to create a tangier marinade.
• For gluten-free cooking, verify that your mustard and spices are certified gluten-free.

Instructions

Step 1 — Marinate the chicken

1. Cut the chicken breasts into even-sized cubes so they cook uniformly.
2. In a large bowl combine the olive oil, mustard, paprika, cumin, Herbes de Provence, grated garlic, grated onion, and salt.
3. Add the chicken cubes and toss until each piece is well coated with the marinade.
4. Cover and refrigerate for at least 30 minutes; for the best flavor, marinate overnight.

Step 2 — Prepare the skewers

1. If you use wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Thread the marinated chicken onto the skewers, leaving a small gap between pieces to ensure even cooking.

Step 3 — Bake or grill the brochettes

1. Preheat your oven to 220°C (430°F) and set to grill/broil mode if available.
2. Arrange the skewers on a lightly greased wire rack set over a tray to catch drippings.
3. Grill in the oven for 15–20 minutes, turning once halfway through, until the chicken is cooked through and slightly charred at the edges.

Step 4 — Rest and serve

1. Remove the brochettes from the oven and let them rest, tented with foil, for about 10 minutes to allow the juices to redistribute.
2. Garnish with chopped parsley and serve immediately.

Helpful tips

• Marination: Marinating overnight produces juicier, more deeply flavored chicken.
• Spacing: Leave a little room between pieces on the skewer so heat circulates evenly.
• Grill finish: Use the oven broiler or finish on an outdoor grill to add extra smokiness.
• Spices: Fresh paprika and cumin add brighter aroma and depth to the dish.
• Mustard choice: Whole-grain mustard gives texture; Dijon gives a sharper, tangy bite.
• Skewer type: Metal skewers are reusable and eliminate the need for soaking.

Serving suggestions

These brochettes pair nicely with light, bright sides that balance their savory profile:

• Citrus couscous: Add lemon zest and fresh herbs for a zesty accompaniment.
• Grilled vegetables: Zucchini, bell peppers, and eggplant make a healthy, colorful side.
• French baguette: A warm crusty baguette is excellent for mopping up juices.

For drinks, a crisp rosé or a light white wine such as Sauvignon Blanc complements the flavors well.

Nutritional information (approximate per serving)

• Calories: 270 kcal
• Protein: 26 g
• Carbohydrates: 3 g
• Fats: 18 g
• Fiber: 1 g
• Vitamins: A, C and E

This recipe is high in protein and low in carbs, making it suitable for low-carb or keto-style menus. Adjust the salt to suit your dietary needs.

Storage and leftovers

• Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Cooked brochettes can be frozen in an airtight bag for up to 3 months.
• Reheat: Warm in a 160°C (320°F) oven for about 10 minutes or until heated through; avoid overcooking to prevent drying out the chicken.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Yes. Thighs are a bit fattier and tend to stay juicier and more flavorful on the skewers.

What if I don’t have Herbes de Provence?

Substitute with a blend of thyme, rosemary, oregano, and basil.

Can I prepare this in advance?

Yes. You can cut and marinate the chicken the day before and cook it when you’re ready to serve.

How do I make the recipe gluten-free?

Ensure your mustard and all spices are labeled gluten-free.

Related recipes for brochette lovers

1. Ultimate Cowboy Casserole Cornbread — a hearty meal idea for family dinners.
2. Sausage Balls with Red Lobster Mix — an easy, tasty appetizer option.