Pin These Grilled Chicken Bites with Creamy Garlic Sauce always deliver on both flavor and convenience. Quick to prep and endlessly versatile, these juicy bites are exactly what my family craves on busy evenings or when friends pop by for a backyard gathering. I cannot get enough of that cool garlicky dip with hot smoky chicken right off the grill. This recipe is a lifeline for hectic days yet feels truly special every time.
Every time I serve these, someone asks for the recipe. The first time I made them for a Friday movie night, even the pickiest eater went back for seconds.
Ingredients
- Boneless skinless chicken thighs: offer maximum juiciness and tenderness and stay moist even with high heat. Look for chicken thighs with the least visible fat for best texture.
- Olive oil: brings a lush mouthfeel and helps the marinade cling to the chicken. Choose extra virgin for more flavor if you have it.
- Soy sauce: adds deep savory notes and saltiness. Try to find low sodium to control saltiness better.
- Honey: provides a touch of sweetness and gives the char that caramelized finish. Use pure honey for cleanest flavor.
- Garlic cloves: are essential for punchy aroma. Fresh is best for sharpness.
- Smoked paprika: supplies a gently smoky background. Seek out Spanish paprika for fuller flavor.
- Salt: boosts the chicken’s seasoning. Taste your soy sauce first if worried about salt levels.
- Black pepper: brings gentle heat and ties the flavors together. Freshly cracked is worth the little effort.
- Fresh parsley: wakes up the whole plate with color and a peppery edge. Use flat-leaf for the brightest taste.
- Mayonnaise: forms the creamy base of the sauce. Go for full-fat for richness and flavor.
- Dijon mustard: brightens the sauce and adds tang. Grainy or classic works.
- Lemon juice or vinegar: cuts through the creaminess with a little acid zip. Use freshly squeezed lemon if possible.
- Pinch of salt: to balance the flavors in the sauce and round everything out.
Instructions
- Cut and Marinate the Chicken:
- Slice chicken thighs into evenly sized bite pieces for even cooking. Whisk together olive oil soy sauce honey minced garlic smoked paprika salt and black pepper in a medium mixing bowl. Add chicken pieces and toss very well so each piece is glossy and coated. Cover and marinate in the refrigerator for at least 30 minutes. The longer the marinade sits the better the flavor will infuse.
- Mix Up the Creamy Garlic Sauce:
- In a small bowl combine mayonnaise Dijon mustard fresh garlic lemon juice or vinegar and a generous pinch of salt. Stir vigorously until completely smooth. Chill the sauce in the fridge to allow the flavors to meld while you grill the chicken.
- Thread Chicken Onto Skewers:
- Optional for ease and presentation. If using metal or wooden skewers thread the marinated chicken pieces on leaving a little bit of space between each one for even heat exposure. If you use wooden skewers soak them for at least 20 minutes to avoid burning.
- Grill the Chicken:
- Heat your outdoor grill or grill pan on medium-high until hot. Lightly oil the grates or pan. Set the chicken pieces on the grill in a single layer. Cook undisturbed for 4 minutes until grill marks appear and the bottom turns golden brown. Flip and continue grilling another 4 to 5 minutes until chicken is cooked through with a touch of char. Internal temperature should be 165°F and juices run clear.
- Serve and Garnish:
- Arrange chicken bites on a platter. Drizzle some garlic sauce over the top or serve on the side for dipping. Scatter fresh parsley on for a burst of color and herbal brightness. Serve hot and watch them disappear.
Pin The smoked paprika in this recipe always makes me think of summer grilling with my dad. We used to experiment with different spices and this smoky flavor always brings back those sunny afternoons. To this day my favorite part is dunking the hot chicken in that cool garlicky sauce.
How to Store and Reheat
Let any leftovers cool completely before storing. Place chicken and sauce in separate airtight containers. Chicken stays moist for up to three days in the fridge. Reheat chicken bites in a skillet over medium heat to maintain their juicy interior. Microwave is quick but a skillet helps keep them from drying out. The garlic sauce can be stirred before serving if it settles.
Easy Ingredient Swaps
If you do not have chicken thighs boneless chicken breast can be used but be extra careful not to overcook. Maple syrup or agave can replace the honey for a different nuance of sweetness. Greek yogurt can be swapped for half the mayonnaise for a lighter sauce. Fresh dill is a fun substitute for parsley garnish.
Serving Ideas
Try stuffing these grilled chicken bites into pita pockets or tortillas for weeknight wraps. For a low carb meal pile the chicken over mixed greens with a drizzle of garlic sauce as a salad. On a party platter they pair well with grilled veggies and lemon wedges for a summery spread.
A Taste of the World
The combination of smoky grilled chicken and tangy garlic sauce echoes flavors found in Mediterranean and Middle Eastern cultures. Dishes like chicken souvlaki or shawarma highlight these same lively spices and creamy sauces. This recipe blends those influences with accessible ingredients and approachable steps.
Pin Serve these chicken bites fresh off the grill and enjoy the creamy garlic sauce while it is chilled. They are sure to be a favorite at any gathering.
Recipe Q&A
- → What type of chicken is best for grilling?
Boneless, skinless chicken thighs provide juicy results with plenty of flavor and stay tender when grilled.
- → How long should chicken pieces be marinated?
For the best flavor, marinate the chicken for at least 30 minutes, but overnight marination deepens the taste.
- → Can I bake instead of grill the chicken?
Yes, bake the chicken bites at 425°F (220°C) for about 15-18 minutes or until cooked through and golden.
- → What can I use instead of mayonnaise for the sauce?
Greek yogurt or sour cream are tasty substitutes for mayonnaise and offer a tangy, creamy texture.
- → How can I serve these chicken bites?
Serve as an appetizer, snack, or main dish alongside salad, roasted vegetables, or in wraps and pitas.