Grilled Chicken Bites With Garlic Dipping Sauce
By Miles Carr
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
These grilled chicken pieces take 25 minutes to make, including time spent cooking on the stove. I make these chicken pieces when I want to quickly add grilled chicken to a meal and serve them with garlic sauce. These grilled chicken pieces have grill marks on the outside and are juicy on the inside. You can cook the chicken pieces in one pan. Store the garlic sauce in the refrigerator until you're ready to eat the chicken, then serve the sauce with the chicken.
Dry the chicken thoroughly. I always dry chicken pieces and let them sit at room temperature for 10 minutes before preheating an iron skillet over high heat until a few drops of water added to the skillet sizzle. Place chicken pieces in a single layer in the skillet, spacing them apart to avoid steaming and even cooking.
Do not flip the chicken for 3 to 4 minutes. Flip the chicken when the edges are no longer transparent and browned onions are clinging to the pot. Finish cooking the chicken on the other side and remove from the heat when cooked. Let the chicken rest for 3 minutes before serving.
I serve the meat dish on a flat, nonshiny ceramic plate and the sauce in a small white dish. Add chopped parsley and ground black pepper to the meat. A round sauce dish can keep sauce from dripping onto the meat dish.
Why you'll love this recipe
- 1Cooked in 25 minutes with a short sear on each side and no standing time required for marinating.
- 2A cast-iron skillet can be used to give chicken dark brown sides instead of a grill.
- 3The sauce is yogurt or mayonnaise with garlic and lemon juice. It is served with the chicken.
- 4Two pounds of chicken breast make four servings. The servings can be used as main dishes or appetizers at a buffet or family-style meal.
- 5No other preparation is needed besides drying the chicken and slicing it into 1-inch pieces.
- 6Leftover chicken can be cooked in a hot skillet for 2 minutes to re-crisp the skin.
Ingredients
- •2 lb boneless skinless chicken breasts (cut into 1-inch cubes)
- •2 tbsp avocado oil
- •1 tsp kosher salt
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp cracked black pepper
- •½ cup full-fat Greek yogurt or mayonnaise
- •3 cloves fresh garlic (grated)
- •1 tbsp lemon juice
- •¼ cup fresh Italian parsley (finely minced)
Instructions
- 1
Pat the chicken cubes completely dry. Toss them with the avocado oil, kosher salt, garlic powder, and onion powder, then let them sit at room temperature for about 10 minutes.
- 2
Heat a cast-iron skillet over medium-high heat until a drop of water dances and evaporates instantly. Arrange the chicken in a single layer without touching and sear for 3-4 minutes, until dark golden-brown marks appear.
- 3
Flip the chicken and cook for 2-3 minutes more, until cooked through to 165°F (74°C). Rest the chicken for 3 minutes.
- 4
Whisk the Greek yogurt or mayonnaise, grated garlic, and lemon juice until smooth and pale ivory. Add water a teaspoon at a time if the sauce is too thick.
- 5
Transfer the chicken to a plate, serve the garlic sauce alongside it, and sprinkle with the parsley and cracked black pepper.
FAQ
Nutrition (per serving)
285
Calories
Reviews
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