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These grilled chicken chunks have become my dinner lifesaver when I need something fast but tasty. The flavor-packed meat goes so well with the rich garlic dip, making a combo that's easy but feels fancy enough for company.
I came up with this dish one summer when I was bored with regular grilled chicken. Now my family wants these bites at least twice every month, and whenever we have company, they always beg me for the dip recipe.
Ingredients
For the Chicken
- Boneless skinless chicken breasts: Cutting them into 1 inch squares ensures they cook fast and turn out juicy every time
- Olive oil: Makes the seasonings stick better and keeps the meat from getting stuck to your grill
- Paprika: Gives these bites their pretty color and that hint of smoky taste that makes them stand out
- Garlic powder: Adds tons of flavor without burning like fresh garlic would on the hot grill
- Salt: Brings out all the other tastes and keeps your chicken from tasting flat
- Black pepper: Adds a bit of warmth that works great with the smokiness
- Cayenne pepper: You can skip it, but it's worth adding if you like just a touch of heat
For the Creamy Garlic Sauce
- Mayonnaise: Forms the creamy foundation for your sauce; grab a decent brand for better taste
- Sour cream: Gives a nice zing and makes the texture less heavy
- Fresh garlic: Chop it up tiny for that amazing flavor punch that makes everyone love this sauce
- Fresh parsley: Adds freshness and a pop of green; flat leaf works best for stronger flavor
- Lemon juice: Balances out the creaminess and adds a fresh zip
- Salt and pepper: Don't forget these basics; they pull everything together
Step-by-Step Instructions
Marinate the Chicken
- Marinate the Chicken:
- Mix your chicken chunks with the spices and oil in a bowl. Toss everything around with your hands or a spoon until all pieces are coated. Let the chicken sit with all those flavors while your grill heats up; even this short time really boosts the taste.
Preheat and Grill
- Preheat and Grill:
- Get your grill or grill pan nice and hot on medium heat. Don't rush this step if you want those nice grill marks. Put the chicken pieces down with some space between them so they cook evenly. They'll need about 2 to 3 minutes on each side, but watch them closely since small pieces cook up fast. Look for golden brown color with nice grill lines and make sure they reach 165°F inside for safety.
Prepare the Sauce
- Prepare the Sauce:
- While your chicken cooks, stir all the sauce stuff together until it's smooth. It should be thick enough to stick to a spoon but still easy to drizzle. Give it a taste and see if it needs more lemon for brightness or garlic for kick. Let it rest for at least 5 minutes before serving so all the flavors can mix together.
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What I love most about this dish is how many ways you can use the sauce. I now make twice as much because my husband puts it on everything from his lunch sandwiches to his side veggies. The first time I made this for my extended family, even my brother-in-law who says he hates chicken wanted to know how I made it.
Storage Tips
Your cooked chicken will stay good in a sealed container in the fridge for up to 3 days. When you warm them up again, add a tiny bit of water and cover them so they don't dry out. They turn out better if you heat them in a pan on the stove instead of using the microwave.
The sauce keeps well in the fridge for up to 5 days and actually tastes better after sitting overnight as the garlic flavor spreads throughout. Keep it in a separate container from the chicken and only mix them when you're ready to eat.
Ingredient Substitutions
If you like darker meat better, boneless chicken thighs are a great swap and they stay even juicier. Just cook them a minute or two longer since thighs take a bit more time.
Want a lighter sauce? Try using Greek yogurt instead of both the mayo and sour cream. The tangy yogurt tastes especially refreshing during hot weather. You might need to add a bit more salt to balance the flavor though.
If you don't eat meat, you can still make this with firm tofu or tempeh cut into squares. Just make sure to press the tofu really well first to get the extra water out so it grills up with a better texture.
Serving Suggestions
These chicken bites go with almost anything. Throw them on top of some rice or quinoa for a full meal, or stuff them in warm pita bread with some fresh veggies for a quick sandwich.
Watching carbs? Make a bowl with cauliflower rice, these chicken pieces, some sliced avocado, and a good drizzle of the garlic sauce. The hot chicken and cool creamy avocado taste amazing together.
When friends come over, arrange the bites on a big plate with sliced colorful peppers, cucumber rounds, and little tomatoes. Put the sauce in a small bowl in the middle for a party platter that looks fancy but took no time to make.
Pro Tips
- Put the chicken pieces on soaked wooden skewers before grilling to make them easier to flip and they'll look nicer too
- Let your chicken sit out for 15 minutes before cooking so it grills more evenly
- For extra flavor, save a little of your spice mix to sprinkle on the chicken right after it comes off the grill
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Frequently Asked Questions About Recipes
- → What can I use instead of mayonnaise in the garlic sauce?
Greek yogurt works great as a mayo replacement in the velvety garlic sauce. It gives you similar thickness with extra tang and less fat. If you can't do dairy, try a veggie-based mayo or mashed avocado mixed with olive oil and a bit of lemon juice.
- → How do I keep the chicken chunks from getting dry?
To maintain juicy chicken chunks, cook them quickly—they only need around 2-3 minutes each side on a hot grill. Try using chicken thighs instead of breasts as they're more forgiving and naturally moister. Even a short soak in marinade helps trap moisture, and cooking in small batches stops them from steaming instead of grilling.
- → Can I fix this meal ahead of time?
Sure thing! This works great for planning ahead. Cook the chicken and mix up the sauce up to 3 days early, keeping them apart in sealed containers in the fridge. When it's time to eat, warm the chicken gently in a microwave or pan until just heated (don't overdo it), then add the cold sauce or let the sauce sit out until it warms up a bit.
- → What foods go well with these chicken chunks?
These easy chicken chunks go great with lots of sides. Try a crisp Greek salad, oven-roasted veggies, garlic bread, or warm pita. For a full meal, add rice pilaf, couscous, or quinoa. The velvety garlic sauce also makes a tasty topping for a side salad or drizzled over steamed veggies.
- → Can I cook these chicken chunks in the oven instead?
For sure. Heat your oven to 425°F (220°C) and put the seasoned chicken chunks on a baking sheet with parchment paper. Cook for 15-18 minutes, flipping halfway, until they reach 165°F (74°C) inside. You won't get those grill lines, but you'll still have yummy, juicy chicken that tastes amazing with the velvety garlic sauce.
- → How hot is this dish?
The basic recipe has just a tiny bit of heat from black pepper and paprika. The cayenne pepper is your choice and can be tweaked to match what you like. For a totally mild version, skip the cayenne completely. If you love spicy food, you can add more cayenne or throw in some red pepper flakes to both the chicken seasoning and the sauce.