What the heck is this?
You know those appetizers that disappear before you even realize they were there? These Grilled Chicken Bites with Creamy Garlic Sauce are exactly that. We’re talking perfectly seasoned, juicy chicken pieces grilled to golden perfection and served with a creamy garlic sauce that’s so good you’ll want to drink it straight from the bowl (but please don’t, we’re trying to be civilized here).
This is the kind of dish that makes people corner you at parties asking for the recipe. It looks fancy enough for dinner parties but easy enough for a Tuesday night when you want something that doesn’t suck. The chicken stays incredibly tender, and that garlic sauce? It’s like a flavor bomb that makes everything better. My neighbor literally asks me to make these every time they have people over because apparently I’m the “chicken bite person” now.
Why You’ll Love This Recipe
- Perfect for parties, game day, or fancy dinner appetizers
- Chicken stays juicy and flavorful every single time
- That garlic sauce is straight-up addictive
- Takes 20 minutes start to finish
- Works as an appetizer or main dish with some sides
- Kid-friendly but sophisticated enough for adults
- Makes you look like you actually know what you’re doing
The Good Stuff You’ll Need
For the Chicken Bites:
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- Juice of 1/2 lemon
For the Creamy Garlic Sauce Magic:
- 1/2 cup mayonnaise (use the good stuff)
- 1/4 cup sour cream
- 4 cloves garlic, minced (or 2 tsp garlic paste)
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
- 1-2 tbsp water (if needed to thin)
For Serving:
- Wooden skewers or toothpicks
- Extra fresh herbs for garnish
- Lemon wedges
Let’s Do This
Step 1: Prep That Chicken
Cut chicken into uniform 1-inch pieces. Don’t go crazy small or they’ll dry out.
In a large bowl, toss chicken pieces with olive oil, garlic powder, smoked paprika, Italian seasoning, onion powder, salt, pepper, and lemon juice.
Let it marinate for at least 15 minutes, or up to 2 hours if you’re planning ahead.
Step 2: Make the Sauce (The Real Star)
While chicken marinates, whisk together mayo, sour cream, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce.
Stir in fresh parsley and chives.
Season with salt and pepper to taste. If it’s too thick, add water 1 tablespoon at a time.
Set aside and try not to eat it all with a spoon.
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high on the stove.
Oil the grates or pan to prevent sticking.
Step 4: Grill Like a Pro
Thread chicken pieces onto skewers, or just grill them loose (easier cleanup).
Grill for 2-3 minutes per side, turning once or twice, until golden brown and cooked through (165°F internal temp).
Don’t overcrowd the grill — work in batches if needed.
Step 5: The Grand Finale
Transfer grilled chicken to a serving platter.
If you didn’t use skewers, provide toothpicks for easy grabbing.
Serve immediately with the creamy garlic sauce on the side for dipping.
Garnish with extra fresh herbs and lemon wedges because we’re fancy like that.
Serving Suggestions
- Perfect alongside other appetizers like spinach dip and sliders
- Serve over a bed of greens for a light dinner
- Great with rice pilaf or roasted vegetables as a main course
- Pair with crisp white wine or ice-cold beer
Switch It Up
Spicy Version: Add cayenne pepper to the chicken seasoning and hot sauce to the garlic sauce.
Mediterranean Twist: Add oregano and lemon zest to the chicken, use Greek yogurt in the sauce.
Asian-Inspired: Marinate chicken in soy sauce and ginger, make the sauce with mayo, sriracha, and lime.
Herb Crusted: Add fresh rosemary and thyme to the chicken seasoning.
Buffalo Style: Toss grilled chicken in buffalo sauce and serve with blue cheese version of the garlic sauce.
Make-Ahead Tips
- Marinate chicken up to 24 hours ahead for maximum flavor
- Make the garlic sauce up to 3 days ahead — it gets better with time
- Grill chicken earlier in the day and serve at room temperature
- Prep everything and grill right before serving for best results
Questions People Actually Ask
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs are more forgiving and stay juicier. Just adjust cooking time slightly.
Q: What if I don’t have a grill? A: Use a grill pan, regular skillet, or even bake at 400°F for 12-15 minutes.
Q: Can I make the sauce dairy-free? A: Use vegan mayo and skip the sour cream, or substitute with coconut cream.
Q: How do I know when the chicken is done? A: Internal temp of 165°F, or when juices run clear and there’s no pink inside.
Q: Can I freeze the marinated chicken? A: Yes! Freeze in the marinade for up to 3 months. Thaw overnight and grill as usual.
Q: What if my garlic sauce is too garlicky? A: Add more mayo and sour cream to mellow it out, or a touch of honey for sweetness.
Print
Grilled Chicken Bites with Creamy Garlic Sauce Recipe
- Total Time: 47 minute
- Yield: 6–8 as appetizer 1x
Description
You know those appetizers that disappear before you even realize they were there? These Grilled Chicken Bites with Creamy Garlic Sauce are exactly that. We’re talking perfectly seasoned, juicy chicken pieces grilled to golden perfection and served with a creamy garlic sauce that’s so good you’ll want to drink it straight from the bowl (but please don’t, we’re trying to be civilized here).
This is the kind of dish that makes people corner you at parties asking for the recipe. It looks fancy enough for dinner parties but easy enough for a Tuesday night when you want something that doesn’t suck. The chicken stays incredibly tender, and that garlic sauce? It’s like a flavor bomb that makes everything better. My neighbor literally asks me to make these every time they have people over because apparently I’m the “chicken bite person” now.
Ingredients
For the Chicken Bites:
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- Juice of 1/2 lemon
For the Creamy Garlic Sauce Magic:
- 1/2 cup mayonnaise (use the good stuff)
- 1/4 cup sour cream
- 4 cloves garlic, minced (or 2 tsp garlic paste)
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
- 1–2 tbsp water (if needed to thin)
For Serving:
- Wooden skewers or toothpicks
- Extra fresh herbs for garnish
- Lemon wedges
Instructions
Cut chicken into uniform 1-inch pieces. Don’t go crazy small or they’ll dry out.
In a large bowl, toss chicken pieces with olive oil, garlic powder, smoked paprika, Italian seasoning, onion powder, salt, pepper, and lemon juice.
Let it marinate for at least 15 minutes, or up to 2 hours if you’re planning ahead.
While chicken marinates, whisk together mayo, sour cream, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce.
Stir in fresh parsley and chives.
Season with salt and pepper to taste. If it’s too thick, add water 1 tablespoon at a time.
Set aside and try not to eat it all with a spoon.
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high on the stove.
Oil the grates or pan to prevent sticking.
Thread chicken pieces onto skewers, or just grill them loose (easier cleanup).
Grill for 2-3 minutes per side, turning once or twice, until golden brown and cooked through (165°F internal temp).
Don’t overcrowd the grill — work in batches if needed.
Transfer grilled chicken to a serving platter.
If you didn’t use skewers, provide toothpicks for easy grabbing.
Serve immediately with the creamy garlic sauce on the side for dipping.
Garnish with extra fresh herbs and lemon wedges because we’re fancy like that.
Notes
- Perfect alongside other appetizers like spinach dip and sliders
- Serve over a bed of greens for a light dinner
- Great with rice pilaf or roasted vegetables as a main course
- Pair with crisp white wine or ice-cold beer
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~16g
- Carbohydrates: ~3g
- Protein: ~32g