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Grilled Chicken Bites with Creamy Garlic Sauce is a meal that never fails to impress in my kitchen. The chicken is marinated in smoky spices, quickly grilled for a crisp char, then smothered with a dreamy garlic cream sauce. This recipe is a staple on nights when I want big flavor with minimal effort. It is a real crowd-pleaser whether you serve it as a high-protein snack or as part of a quick weeknight dinner.
This dish first became a family favorite for backyard get-togethers my niece still requests it for her birthday every year
Ingredients
- Boneless skinless chicken thighs or breasts: because they grill up juicy and stay tender even on high heat Opt for organic if you can for best flavor
- Olive oil: to keep the marinade smooth and add rich mouthfeel I like to use extra virgin for a subtle fruity edge
- Soy sauce: brings umami depth and a gentle saltiness Use low-sodium if watching your salt
- Lemon juice: brightens everything and acts as a natural tenderizer Fresh lemons always deliver better flavor than bottled
- Smoked paprika: gives a hint of barbecue flavor and a gorgeous color Look for Spanish smoked paprika for true depth
- Garlic powder and onion powder: both deliver base layers of savory taste
- Salt and black pepper: for seasoning and to enhance all the flavors Try freshly cracked pepper for a little zing
- Butter: the start of our creamy sauce and ensures a silky texture Choose real butter for the richest taste
- Fresh garlic cloves: minced for robust garlic flavor in every bite Select firm cloves and avoid any with green sprouting
- Heavy cream: gives the sauce body and a luscious mouthfeel Look for one with no added thickeners
- Parmesan cheese: freshly grated melts smooth and adds a nutty complexity
- Dijon mustard: optional but it adds a gentle tang and a hint of sharpness
- Fresh chopped parsley: for a burst of color and freshness right before serving
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together olive oil soy sauce lemon juice smoked paprika garlic powder onion powder salt and black pepper in a large bowl until smooth and well combined. Add the chicken pieces and toss to coat every piece thoroughly. Marinate in the refrigerator for at least thirty minutes or up to twelve hours to infuse maximum flavor
- Make the Creamy Garlic Sauce:
- Place butter in a medium saucepan over medium heat. Once melted, add the minced garlic and cook for about one to two minutes, stirring often until the garlic is fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring so it does not scorch
- Finish the Sauce:
- Add the grated Parmesan and Dijon mustard if using to the cream mixture. Stir constantly until the cheese has fully melted and the sauce is slightly thickened. Taste and adjust with salt and pepper. Keep the sauce warm so it stays velvety for serving
- Grill the Chicken:
- Preheat a grill or grill pan to medium-high. Lightly oil the cooking surface to prevent sticking. Place marinated chicken pieces spaced evenly apart and grill three to four minutes per side. Look for golden grill marks and a juicy interior. Check for doneness by ensuring the center is no longer pink
- Assemble and Serve:
- Transfer grilled chicken bites to a serving platter. Generously drizzle the warm creamy garlic sauce over the top. Finish with a shower of fresh chopped parsley. Serve immediately while everything is piping hot
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Parmesan is my secret star in this sauce It melts to create silkiness and together with garlic it reminds me of cozy Sunday gatherings at my grandmother’s The aroma always brings back childhood memories
Storage Tips
Store leftover chicken and sauce separately in airtight containers in the fridge. Chicken will stay moist for up to three days while the sauce may thicken but loosens up when gently reheated on the stove with a splash of extra cream or milk. Avoid microwaving the sauce alone at high heat as dairy can split.
Ingredient Substitutions
Chicken thighs offer more flavor but chicken breasts keep things light and are just as tasty. For a dairy-free twist, swap the cream for coconut cream and the butter for a vegan substitute. Pecorino Romano works if you are out of Parmesan.
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Serving Suggestions
Pile chicken and sauce over fluffy rice or a bed of simple mixed greens for an easy meal. This recipe is excellent tucked into warm pita bread as wraps or served as skewers for parties. Kids also love these chicken bites paired with roasted veggies or sweet potato fries.
Cultural Context
Grilling chicken on skewers with bold spices is a global tradition, from Mediterranean souvlaki to Middle Eastern shish tawook. The addition of a creamy sauce is inspired by my travels in the Mediterranean where garlic-laced dips often accompany grilled meats. It is a perfect merger of classic comfort and backyard barbecue spirit.
Commonly Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, both chicken thighs and breasts work well. Thighs offer more juiciness, but breast pieces stay tender if not overcooked.
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but for deeper flavor, refrigerate up to 12 hours before grilling.
- → Can the creamy garlic sauce be made ahead?
Absolutely. Prepare the sauce in advance and gently reheat before serving for convenience at mealtime.
- → Is it possible to cook the chicken without a grill?
Yes, use a grill pan or skillet on the stovetop. Ensure the chicken pieces are cooked through and gain slight charring.
- → What are good side dishes for this dish?
This goes well with roasted vegetables, rice, crusty bread, or a crisp green salad for a complete meal.