Grilled Chicken Skewers with Green Apple, Red Onion, and Cider Tarragon Mustard Marinade
Original grilled chicken skewers marinated in an aromatic blend of apple cider, mustard, and tarragon, threaded with green apple and red onion for a fresh, tangy, and lightly sweet contrast from the grill.
Ingredients
- 700 g skinless chicken breast, cubed (1.25 inch)
- 2 units green apple (without core, in wedges gruesos)
- 200 g red onion (en cuadros or pétalos large)
- 120 ml non-alcoholic apple cider (for the adobo)
- 45 ml olive oil (divided)
- 30 g Dijon mustard (for the adobo)
- 12 g garlic (finely chopped)
- 8 g fresh tarragon (chopped)
- 15 ml honey (for equilibrar acidez)
- 15 ml apple cider vinegar (for the adobo)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 3 g sweet paprika (for color and fondo suave)
- 1 unit lemon (zest fina and 1 tbsp of juice)
- 8 units wooden or metal skewers (si son of madera, remojadas)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
- 2
In a large bowl, whisk together the apple cider, 2 tablespoons olive oil, Dijon mustard, garlic, tarragon, honey, apple cider vinegar, salt, black pepper, sweet paprika, lemon zest, and 1 tablespoon lemon juice.
- 3
Add the chicken cubes to the bowl and toss well to coat with the marinade. Marinate for 15 minutes in the refrigerator.
- 4
Meanwhile, toss the green apple and red onion with the remaining 1 tablespoon olive oil so they brown better and do not stick.
- 5
Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.
- 6
Build the skewers by alternating chicken, green apple, and red onion until all ingredients are used. Discard any leftover marinade that touched raw chicken.
- 7
Place the skewers on the hot grill and cook for 14 to 16 minutes, turning every 3 to 4 minutes for even browning.
- 8
Cook until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- 9
Remove the skewers from the grill and let them rest for 3 minutes before serving so the juices can redistribute.
- 10
Serve the skewers hot, highlighting the contrast between juicy chicken, lightly caramelized apple, and grilled red onion.
Chef tips
To help the apple hold its shape, cut it into thick wedges and leave the peel on. For a smokier flavor, finish the skewers over a hotter direct-heat zone during the last few minutes.
Substitutions
You can substitute the tarragon with fresh thyme, the apple cider with unsweetened apple juice, and the chicken breast with boneless chicken thighs. If you prefer a less sweet profile, reduce the honey by half.
