Brochettes de Poulet à la Rwandaise
Tender chicken skewers marinated in a flavorful blend of Rwandan spices and grilled to perfection, often served with a side of plantains or rice.
🧂 Ingredients
- 500 g Boneless, skinless chicken thighs(cut into 1-inch cubes)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Chili powder(or to taste)
- 2 tbsp Lemon juice
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a bowl, combine the chicken cubes with chopped onion, minced garlic, grated ginger, coriander powder, cumin powder, turmeric powder, chili powder, lemon juice, vegetable oil, salt, and pepper.
💡 Tip: Ensure all chicken pieces are well coated with the marinade. - 2
Marinate the chicken for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 3
Thread the marinated chicken onto skewers.
💡 Tip: If using wooden skewers, soak them in water for 30 minutes prior to prevent burning. - 4
Preheat your grill or grill pan to medium-high heat.
💡 Tip: Lightly oil the grill grates to prevent sticking. - 5
Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and slightly charred.
💡 Tip: Turn skewers frequently to ensure even cooking. - 6
Remove from grill and let rest for a few minutes before serving.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of smoked paprika to the marinade.
- ✓Serve with grilled vegetables like bell peppers and onions for a complete meal.
- ✓Adjust chili powder to your preferred level of spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use chicken breast instead of thighs for a leaner option.
- Add a touch of honey or brown sugar to the marinade for a slightly sweet glaze.