Grilled Chicken Bites Creamy Garlic (Printer-Friendly)
Tender marinated chicken bites grilled and served with a creamy garlic-mustard dip; 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 fresh lemon juice
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - ½ tsp kosher salt
07 - ½ tsp freshly ground 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 fresh lemon juice
14 - Salt and black pepper, to taste
# How-To Steps:
01 - In a mixing bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, kosher salt, and black pepper. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Preheat an outdoor grill or grill pan over medium-high heat until thoroughly hot. If using skewers, thread the marinated chicken pieces onto them, leaving slight space between each piece for even cooking.
03 - Grill the chicken bites for 3-4 minutes per side until fully cooked through and lightly charred with grill marks. The internal temperature should reach 165°F. Remove from the grill and set aside to rest briefly.
04 - While the chicken grills, whisk together mayonnaise, sour cream, Dijon mustard, minced garlic, chopped parsley, and lemon juice in a small bowl until smooth and well combined. Season with salt and pepper to taste.
05 - Arrange the grilled chicken bites on a serving platter and serve immediately with the creamy garlic sauce alongside for dipping or drizzled over the top.
# Expert Advice:
01 -
- The garlicky, smoky combination is the kind of flavor that makes people hover around the kitchen waiting for the next batch.
- Everything comes together in thirty minutes, which means you can pull this off even on your most chaotic days.
02 -
- Do not skip the resting time after grilling because cutting into the chicken immediately releases all the juices you worked so hard to lock in.
- Grating the garlic on a microplane instead of chopping it changes the entire texture of the sauce into something silky.
03 -
- Pat the chicken pieces completely dry before adding them to the marinade because excess moisture prevents that gorgeous sear.
- Make the sauce a few hours ahead and refrigerate it because the garlic flavor mellows and deepens into something far more complex.