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