Grilled Chicken Bites With Garlic (Printable)
Juicy marinated chicken bites grilled and paired with a velvety garlic sauce — ready in 30 minutes.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ½ tsp black pepper
→ Creamy Garlic Sauce
08 - ½ cup mayonnaise
09 - ¼ cup sour cream
10 - 2 tbsp Dijon mustard
11 - 2-3 garlic cloves, finely minced or grated
12 - 1 tbsp fresh parsley, chopped
13 - 1 tsp lemon juice
14 - Salt and black pepper, to taste
# How-To Steps:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
03 - Heat a grill or grill pan over medium-high heat until it reaches proper cooking temperature. If using skewers, thread the marinated chicken pieces onto them, leaving a small gap between each piece for even cooking.
04 - Place the chicken on the hot grill and cook for 3-4 minutes per side, turning once, until the internal temperature reaches 165°F and the exterior develops a light char. Transfer to a clean plate and rest for 2 minutes.
05 - While the chicken cooks, combine the mayonnaise, sour cream, Dijon mustard, minced garlic, chopped parsley, and lemon juice in a small bowl. Whisk until smooth and season with salt and pepper to taste.
06 - Arrange the grilled chicken bites on a serving platter and accompany with the creamy garlic sauce for dipping or drizzling over the top. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade needs only fifteen minutes to work its magic so this is genuinely doable on any busy evening.
- That garlic sauce is the kind of thing you will want to put on everything from roasted potatoes to sandwiches.
02 -
- Do not skip the resting time after grilling because those juices need to settle back into the meat or you will end up with a dry mess on your plate.
- Letting the sauce sit in the fridge for even ten minutes before serving gives the raw garlic time to mellow and the flavors to marry beautifully.
03 -
- Pat the chicken pieces completely dry with paper towels before adding them to the marinade because excess moisture prevents a good sear.
- Use a microplane to grate the garlic for the sauce instead of mincing it by hand for a texture that blends in invisibly and releases more flavor.