Grilled Chicken Bites Creamy Garlic (Printable)
Marinated chicken bites grilled and paired with a creamy garlic-mustard sauce—ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground black pepper
→ Creamy Garlic Sauce
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tablespoons Dijon mustard
11 - 2 garlic cloves, finely minced or grated
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon lemon juice
14 - Salt, to taste
15 - Ground black pepper, to taste
# Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Add the chicken pieces and toss until well coated. Cover and let marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Preheat grill or grill pan to medium-high heat. If desired, thread the marinated chicken pieces onto skewers for easy handling.
03 - Cook the chicken bites on the grill for 3 to 4 minutes per side, or until fully cooked through and lightly charred. Remove from heat and set aside.
04 - In a separate bowl, combine mayonnaise, sour cream, Dijon mustard, minced garlic, chopped parsley, and lemon juice. Whisk until smooth. Season with salt and black pepper according to taste.
05 - Arrange grilled chicken bites on a serving platter and present with the creamy garlic sauce for dipping or drizzling. Serve immediately.
# Expert Advice:
01 -
- The marinade does double duty, tenderizing the meat while building layers of smoky, tangy flavor that actually penetrate every bite
- That garlic sauce is the kind of thing guests will hover around, dipping everything from chicken to carrot sticks just to get more
02 -
- Room temperature chicken grills more evenly than cold chicken, so take it out of the fridge about 20 minutes before cooking
- Letting the meat rest for 5 minutes after grilling gives the juices time to redistribute instead of running out onto the plate
03 -
- Pat the chicken dry with paper towels before adding the marinade, or the seasonings will slide right off instead of sticking
- Clean your grill grates while they are hot with a wire brush right before cooking for the best sear marks