Grilled Chicken Bites with Garlic (Printable Version)

Marinated chicken bites grilled and paired with a velvety garlic-mustard sauce—easy, flavorful, and shareable.

# 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 - 1/2 tsp salt
07 - 1/2 tsp black pepper

→ Creamy Garlic Sauce

08 - 1/2 cup mayonnaise
09 - 1/4 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

# How To Make It:

01 - In a mixing bowl, combine the olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Add the chicken pieces and toss until evenly coated. 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. If using skewers, thread the marinated chicken pieces onto them, leaving a small gap between each piece for even cooking.
03 - Place the chicken on the hot grill and cook for 3 to 4 minutes per side, until fully cooked through and lightly charred with grill marks. Remove from the grill and set aside to rest briefly.
04 - While the chicken grills, whisk together the mayonnaise, sour cream, Dijon mustard, minced garlic, chopped parsley, and lemon juice in a small bowl. Season with salt and pepper to taste, adjusting as needed.
05 - Arrange the grilled chicken bites on a serving platter and serve immediately alongside the creamy garlic sauce for dipping or drizzling over the top.

# Expert Suggestions:

01 -
  • The marinade comes together in about two minutes with pantry staples you probably already have.
  • That creamy garlic sauce is addictive enough that you will want to put it on everything from roasted vegetables to sandwiches.
  • Thirty minutes from start to finish means this works on busy weeknights and lazy weekends alike.
02 -
  • Do not skip the resting time for the marinade because 15 minutes actually makes a noticeable difference in how deeply the flavor penetrates.
  • Overcooking is the enemy here, pull the chicken off the grill the moment it is just cooked through and it will stay tender rather than turning rubbery.
  • The sauce tastes even better if you make it first and let it sit in the fridge while you prep and grill the chicken.
03 -
  • Pat the chicken completely dry before adding the marinade because excess moisture prevents that beautiful char from forming.
  • Grate the garlic on a microplane directly into the sauce for a silky texture that coats every bite evenly without catching anyone off guard with a raw chunk.

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