Grilled Chicken Bites Creamy Garlic (Printable)

Marinated chicken bites grilled to a char, paired with a creamy garlic-dijon sauce for dipping or drizzling.

# What You'll Need:

→ Chicken

01 - 1.5 lbs 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 - ½ teaspoon salt
07 - ½ teaspoon black pepper

→ Creamy Garlic Sauce

08 - ½ cup mayonnaise
09 - ¼ cup sour cream
10 - 2 tablespoons Dijon mustard
11 - 2-3 garlic cloves, finely minced or grated
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon lemon juice
14 - Salt and black pepper, to taste

# How to Make It:

01 - In a mixing bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Add the chicken pieces and toss thoroughly to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
02 - Set a grill or grill pan over medium-high heat and allow it to preheat fully. If using skewers, thread the marinated chicken pieces onto them at this time.
03 - Place the chicken bites on the hot grill and cook for 3-4 minutes per side until fully cooked through with light charring. Remove from the grill and set aside.
04 - While the chicken grills, whisk together mayonnaise, sour cream, Dijon mustard, minced garlic, parsley, and lemon juice in a small bowl. 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 for dipping or drizzling over the top.

# Expert Advice:

01 -
  • The creamy garlic sauce is the kind of thing you will catch yourself eating straight off the spoon when nobody is looking.
  • Thirty minutes start to finish means this dish rescues busy weeknights without sacrificing an ounce of flavor.
  • Gluten free and low carb but nobody at the table will ever guess because the char and richness steal the show.
02 -
  • Do not skip the rest after grilling because cutting into piping hot chicken releases all those juices you worked to seal in.
  • Letting the sauce sit for ten minutes before serving allows the raw garlic to mellow and the flavors to marry beautifully.
  • If using wooden skewers, soak them in water for at least twenty minutes or they will burn before the chicken is done.
03 -
  • Pat the chicken completely dry before marinating so the oil and spices cling to the meat instead of sliding off on a watery surface.
  • Grate the garlic on a microplane for the smoothest sauce texture because even small chunks can catch people off guard in a creamy dip.

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