Grilled Chicken Bites Creamy Garlic (Printable)
Charred, marinated chicken bites served with a silky garlic-mustard sauce — ideal for sharing as an appetizer.
# 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 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 - Black pepper, to taste
# How-To Steps:
01 - In a mixing bowl, blend together olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Toss the chicken pieces in the mixture to ensure even coating. Cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers if preferred.
03 - Place chicken bites on the grill and cook for 3–4 minutes per side, turning once until the meat is completely cooked through and lightly charred. Remove from heat and set aside.
04 - Whisk together mayonnaise, sour cream, Dijon mustard, minced garlic, parsley, and lemon juice in a small bowl. Season to taste with salt and black pepper until smooth and well combined.
05 - Arrange the grilled chicken bites on a serving platter and present with the creamy garlic sauce on the side for dipping or drizzling.
# Expert Advice:
01 -
- The marinade comes together in seconds but makes the chicken taste like it has been soaking all day
- That garlic sauce is the kind of thing people will beg you to make for every gathering
02 -
- Do not over marinate the chicken, the acid will start to break down the meat texture after a couple hours
- Let the chicken rest for a few minutes after grilling so the juices redistribute
03 -
- Grate the garlic on a microplane instead of mincing it for a smoother sauce texture
- Pat the chicken dry before marinating if it is wet from packaging, this helps it get better grill marks