Breaded Chicken Skewers
Chicken breast chunks are marinated in yogurt and baked in a crispy breadcrumb crust. Skewered format makes them perfect for a kid-friendly party platter.
- Time
- 35 min
- Serving
- 283 kcal
- Ingredients
- ≈ $1.34
- Protein
- 32 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
- 2 Plain yogurtpack 300 g ≈ $2.19 35 g
- 3 Breadcrumbs 22 g
- 4 Paprika 1 g
- 5 Sunflower oil 5 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken1 breast into 3 cm cubes.
Mix yogurt, salt, and paprika, then add chicken1 and let marinate for 10 minutes.
Preheat oven to 200 °C (400 °F), line a baking tray with parchment, and grease it with oil.
Coat chicken1 pieces in breadcrumbs and thread onto skewers.
Arrange skewers on the tray in a single layer.
Bake for 18 minutes at 200 °C (400 °F), flipping halfway; chicken1 is done when juices run clear and crust is golden.
Let rest for 3 minutes before serving warm.
Tips
- Why it works
- Yogurt marinates the chicken for 10 minutes, so it stays juicy and doesn't dry out while baking. Any longer and the acid starts to curdle the protein.
- Substitutions
- Swap the yogurt for sour cream of the same tartness. Swap the breadcrumbs for crumbs from a white loaf or cornflakes, but the crust will be less crisp.
- Common mistakes
- If the chicken stays pale inside, you didn't flip the skewers after 10 minutes or the oven is below 200 °C.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in the microwave for 1 minute under a lid so the crust doesn't crumble.
- Serve with
- Serve with lemon wedges and fresh cucumber on a festive table, when you want bright colors and simplicity.
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