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Grilled Chicken Bites with Creamy Garlic Sauce are irresistible!

Grilled Chicken Bites with Creamy Garlic Sauce are irresistible!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 290

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped (optional for garnish)

Method
 

  1. Preheat your grill or grill pan over medium-high heat.
  2. In a large bowl, combine the chicken pieces, garlic powder, onion powder, paprika, salt, black pepper, and olive oil. Toss until the chicken is evenly coated.
  3. Thread the chicken pieces onto skewers if desired, or leave them loose for grilling.
  4. Grill the chicken bites for about 8-10 minutes, turning occasionally, until they are cooked through and have nice grill marks. The internal temperature should reach 165°F.
  5. While the chicken is grilling, prepare the creamy garlic sauce. In a small bowl, mix together the Greek yogurt, mayonnaise, lemon juice, minced garlic, and a pinch of salt. Stir until smooth and well combined.
  6. Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  7. Serve the grilled chicken bites with the creamy garlic sauce on the side for dipping. Garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 3gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 500mgSugar: 1g

Notes

  • For added flavor, marinate the chicken in the seasoning mixture for at least 30 minutes before grilling.
  • Substitute the Greek yogurt with sour cream for a different taste in the sauce, or add a pinch of cayenne pepper for a spicy kick.

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