Okay, Let’s Talk Chicken…
Right, let me tell you about these grilled chicken bites. Honestly, they started as a bit of a happy accident one Saturday afternoon. I had chicken defrosting, vaguely planned for *something*, and the kids were demanding snacks like tiny, adorable dictators. The grill was already going form burgers later, so I thought, why not? Chopped the chicken, whipped up a quick garlic sauce I sort of remembered form somewhere, and bam! Instant hit. Now, it’s a regular thing, especially when I want something quick that feels a little bit special, you know?
Why You’ll Probably Get Hooked Too
Okay, so why is this recipe a keeper? Well, for starters, it’s ridiculously easy. Like, minimal brainpower required easy, which is my favourite kind after a long day. My family goes absolutely bonkers for this stuff – the chicken is juicy, the sauce is creamy and garlicky (obviously!), and it just works. Plus, it’s pretty versatile! Appetizer? Yep. Main course? Totally. I make this when friends pop over unexpectedly, or when I just *cannot* face a complicated meal. (It also helps use up that leftover Greek yogurt sometimes languishing in the fridge, bonus!). It did take me a while to get the sauce consistency right, mine used to be too thin, but I think I’ve cracked it.
Stuff You’ll Need (Give or Take)
Here’s the basic rundown. Don’t panic if you don’t have *exactly* everything, cooking should be flexible!
- For the Chicken:
- Around 500g (about 1lb) boneless, skinless chicken breasts or thighs – thighs are more forgiving, honestly, but breasts work great too.
- 1-2 tablespoons olive oil
- 1 teaspoon paprika (smoked paprika if you’re feeling fancy!)
- 1/2 teaspoon garlic powder (yes, more garlic)
- Salt and freshly ground black pepper – go generous with the pepper, I reckon.
- Optional: Pinch of dried oregano or Italian seasoning
- Metal or wooden skewers (soak wooden ones in water for 30 mins first so they don’t burn to a crisp!)
- For that Glorious Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt (full fat works best for creaminess, but low fat is fine too)
- 1/4 cup mayonnaise (My mum swore by Hellmann’s, but any creamy mayo is good. Sometimes I use Kewpie mayo if I have it.)
- 2-3 cloves garlic, minced *really* fine (or use a garlic press if you’re lazy like me sometimes)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley or chives (dill is also surprisingly nice!)
- Salt and pepper to taste
- A little splash of water or milk if it’s too thick
Let’s Get Cooking!
Alright, apron on? Let’s do this.
- Prep the Chicken: Cut the chicken into bite sized chunks, maybe 1 inch pieces? Doesn’t need to be perfect. Pop them in a bowl.
- Marinade Time (Sort Of): Drizzle the olive oil over the chicken. Sprinkle on the paprika, garlic powder, salt, pepper, and oregano if you’re using it. Get your hands in there and give it a good mix until everything is coated. Let it sit for maybe 15 minutes while you make the sauce? Or longer if you have time, but it’s great even with a short marinade. Sometimes I just season it right before grilling if I’m really pushed for time.
- Sauce It Up: While the chicken hangs out, grab another bowl. Plop in the Greek yogurt, mayonnaise, minced garlic (go easy at first if you’re not a massive garlic fiend, you can always add more), lemon juice, and chopped herbs. Stir it all together. Taste it! Needs more salt? Lemon? Garlic? Adjust it until you love it. If it’s super thick, stir in a tiny bit of water or milk until it’s drizzle-able. On second thought, maybe make the sauce first so the flavours can meld a bit. Yeah, do that.
- Skewer ‘Em (If Using): Thread the chicken pieces onto your skewers. Don’t pack them too tightly, give them some breathing room so they cook evenly. If you’re not using skewers, that’s fine too!
- Grill Time!: Preheat your grill (or grill pan, or even a heavy skillet) to medium high heat. Brush the grates lightly with oil to prevent sticking – I learned that the hard way. Place the chicken skewers (or individual pieces) on the hot grill. Cook for about 4-6 minutes per side. You want them cooked through and nicely charred in spots. The exact time depends on the heat and the size of your chicken bites. Use your instincts! They should feel firm-ish to the touch. This is where I usually sneak a taste… purely for quality control, you understand.
- Rest & Serve: Once cooked, take the chicken off the grill and let it rest for a couple of minutes. This is important! It helps keep them juicy. Serve the grilled chicken bites warm, with a generous dollop or drizzle of that creamy garlic sauce.
Little Notes I’ve Made Along the Way
- Don’t overcrowd the grill or pan. Cook in batches if you need to. Otherwise, the chicken steams instead of grills, and it’s just… sad.
- If you’re using chicken breasts, be extra careful not to overcook them, they can go dry in a heartbeat. Thighs are much more forgiving!
- The sauce tastes even better if you make it an hour or two ahead. The garlic gets a chance to really mingle.
- Wash your hands thoroughly after handling raw chicken! Obvious, I know, but worth saying. My aunt once gave herself a dodgy tummy forgetting this simple step.
Fun Variations I’ve Tried (and One Fail)
I like messing around with recipes, keeps things interesting!
- Spicy Kick: Add 1/4 tsp of cayenne pepper or a pinch of red pepper flakes to the chicken marinade. Boom!
- Different Herbs: Swap the parsley/chives in the sauce for fresh dill or even mint. Dill is amazing with the lemon and garlic.
- Yogurt Swap: Tried using sour cream instead of Greek yogurt once. It works, but I prefer the slight tang of the yogurt personally.
- The Fail: Added finely chopped sun dried tomatoes to the sauce once. Sounded good in theory? In reality, it was just… weird. Texture was off. Not doing that again!
What You Need (Tool Wise)
You don’t need loads of fancy kit. A grill is ideal, obviously. But a good grill pan on the stovetop works a treat too – Serious Eats has good tips on using those. If you don’t have either, a heavy bottomed frying pan or skillet will do the job, you just won’t get those sexy grill marks. Bowls, knife, cutting board… the usual suspects. Oh, and skewers are handy but not essential!
Cleaning the grill afterwards is the worst bit, isn’t it? I usually bribe one of the kids to do it.
Storing the Leftovers (If Any!)
Store leftover chicken bites and sauce separately in airtight containers in the fridge. They should be good for 2-3 days. Though honestly, in my house, leftovers are a mythical creature; these usually vanish pretty sharpish! I think the chicken is actually quite nice cold the next day, chopped into a salad.
How We Like to Eat Them
My absolute favourite way is just piled onto a plate with the sauce for dipping, maybe with some warm pita bread or crusty bread on the side to mop everything up. They’re also great over a simple green salad for a light lunch, or even served with rice or fluffy quinoa for a more substantial meal. Sometimes for parties, I just put them on a platter with a bowl of the sauce and let everyone grab ’em with cocktail sticks.
Pro Tips (Learned from Mistakes!)
- Don’t Skip the Rest: I once tried rushing the chicken straight from the grill to the plate because we were starving. Big mistake. It wasn’t nearly as juicy. Let it rest for those few minutes!
- Mince Garlic Finely: Chunky garlic bits in a creamy sauce aren’t pleasant. Mince it super fine or use a press. Trust me on this.
- Taste As You Go: Especially the sauce! Your salt might be saltier than mine, your lemon juicier. Taste and adjust seasonings until it makes you happy.
Quick FAQs (Things People Ask Me)
Can I bake these instead of grilling?
You probably could! I haven’t tried it myself for this specific recipe, but I’d guess maybe 15-20 minutes at 200°C (400°F)? Keep an eye on them so they don’t dry out. Might be nice finished under the broiler for a minute to get some colour?
Is this gluten free?
Yep! As long as your individual ingredients (like mayo or spices) are certified GF if needed, the core recipe is naturally gluten free.
My sauce seems thin/thick?
No worries! If it’s too thick, add a tiny splash of water or milk until its the consistency you like. If too thin (sometimes happens with lower fat yogurt), maybe add a smidge more yogurt or mayo? It’ll also thicken up a bit in the fridge.
Can I use dried herbs in the sauce?
Fresh is definitely best for flavour here, I reckon. But if you only have dried, use about 1 teaspoon of dried parsley instead of the tablespoon of fresh. It’s not quite the same buzz, but it’ll do in a pinch!
How spicy is it with the paprika?
Regular paprika adds flavour, not heat. Smoked paprika adds a lovely smoky depth. Neither makes it spicy unless you add cayenne or chili flakes like in the variation!
simo
Med
