Grilled Chicken Bites Creamy Garlic (Print Version)
Juicy grilled chicken bites tossed in lemon and smoked paprika, served with a creamy garlic-Dijon sauce.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized 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
# Directions:
01 - In a mixing bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Add chicken pieces and toss until evenly coated. Cover and marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Preheat a grill or grill pan over medium-high heat. If using skewers, thread the marinated chicken pieces onto them, leaving a small gap between each piece for even cooking.
03 - Place chicken on the hot grill and cook for 3-4 minutes per side until fully cooked through and lightly charred on the edges. 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. Season with salt and pepper to taste, then adjust consistency as desired.
05 - Arrange the grilled chicken bites on a serving platter and serve immediately with the creamy garlic sauce alongside for dipping or drizzling over the top.
# Expert Tips:
01 -
- The marinade comes together with pantry staples you probably already have, yet it transforms plain chicken into something people will genuinely compliment.
- That creamy garlic sauce doubles as a spread for sandwiches the next day, so make extra and thank yourself later.
02 -
- If you cut the chicken pieces too large they will char on the outside before cooking through, so aim for roughly one inch chunks for even results.
- Letting the sauce sit in the fridge for even ten minutes while you cook the chicken makes the garlic flavor meld and mellow into something much smoother.
03 -
- Dry the chicken pieces with a paper towel before adding them to the marinade because excess moisture is the enemy of a good sear.
- Make a double batch of the sauce and keep it in the fridge because you will find yourself reaching for it all week with roasted vegetables, sandwiches, and even french fries.