Chicken skewer with parmesan glaze

CHICKEN BROCHETTE WITH PARMESAN GLAZE

Portions : 4 - Preparation : 10 minutes - Marinade : 4 hours - Cooking time : 10 minutes or 18 to 20 minutes

Ingredients

• 3 chicken breasts, cubed
• 60 ml (4 tablespoons) olive oil
• 30 ml (2 tbsp.) balsamic vinegar
• 15 ml (1 tbsp.) herbes de Provence blend
• 30 ml (2 tbsp.) soy sauce
• 8 Brussels sprouts, halved
• 1 onion, quartered
• Salt and pepper to taste

Lacquer

• 125 ml (1/2 cup) grated Parmesan cheese
• 1 clove garlic, minced
• 15 ml (1 tbsp.) strong mustard
• 45 ml (3 tbsp.) lemon juice
• 125 ml (1/2 cup) maple syrup
• Salt and pepper to taste

Preparation

1. In a bowl, marinate chicken cubes in a mixture of olive oil, balsamic vinegar, herbes de Provence and soy sauce for 4 hours in the refrigerator.
2. Preheat barbecue or Airfryer.
3. Alternate chicken cubes, Brussels sprouts and onion quarters to form skewers.
4. Season skewers with salt and pepper.
5. In a bowl, combine Parmesan, garlic, mustard, lemon juice, maple syrup and a little salt and pepper. Set aside for later use.

On the barbecue

• Grill skewers over high heat for 8 minutes, turning regularly.
• Brush the skewers with the Parmesan mixture and continue grilling for 1-2 minutes, just long enough for the glaze to caramelize.

With the Airfryer

• Place skewers in the Airfryer and cook for 12 minutes.
• Then brush generously with the Parmesan mixture and continue cooking for 5 to 8 minutes, until the meat is well cooked and colored.
• Serve with a salad of your choice and French fries.