Grilled Chicken Bites With Garlic (Printable)

Juicy marinated chicken bites grilled and served with a creamy, garlicky sauce, quick and shareable for a low-carb meal.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs 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 - ½ teaspoon salt
07 - ½ teaspoon black pepper

→ Creamy Garlic Sauce

08 - ½ cup mayonnaise
09 - ¼ cup sour cream
10 - 2 tablespoons Dijon mustard
11 - 2–3 garlic cloves, finely minced or grated
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon lemon juice
14 - Salt and black pepper, to taste

# Directions:

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 more pronounced flavor.
02 - Preheat a 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 3–4 minutes per side, turning once, until fully cooked through with light charring. Remove from the grill and set aside to rest briefly.
04 - While the chicken cooks, whisk together the mayonnaise, sour cream, Dijon mustard, minced garlic, parsley, and lemon juice in a small bowl. Season with salt and pepper to taste, then adjust as needed.
05 - Arrange the grilled chicken bites on a platter and serve immediately with the creamy garlic sauce alongside for dipping or drizzling over the top.

# Expert Suggestions:

01 -
  • The marinade takes five minutes to throw together but tastes like you planned for hours.
  • That garlic sauce is the kind of thing people will ask you to bring to every potluck from now on.
02 -
  • Do not skip the resting time after grilling because those juices need to settle back into the meat before you serve.
  • Grating the garlic instead of chopping it changed my sauce completely and I will never go back.
03 -
  • Pat the chicken pieces dry before adding them to the marinade so the spices actually stick and you get a better sear.
  • Let the sauce sit in the fridge for at least 10 minutes before serving because the flavors need that time to come together properly.

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