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This hearty, smoky grilled chicken dish has been a game-changer in my weeknight dinner rotation. The juicy bites of seasoned chicken paired with the velvety garlic sauce create a restaurant-quality meal that comes together in minutes but tastes like you spent hours in the kitchen.
I first made these chicken bites during a busy workweek when I needed something quick but satisfying. Now my family requests them at least twice a month and they've become my secret weapon for dinner parties where I want to impress without stressing.
Ingredients
- Boneless skinless chicken thighs: the darker meat stays juicier on the grill and has more flavor than breast meat
- Olive oil: helps the seasonings adhere to the chicken and promotes browning
- Soy sauce: adds umami depth and helps tenderize the chicken
- Lemon juice: brings brightness and helps tenderize the meat
- Smoked paprika: essential for that characteristic smokiness even if cooking indoors
- Garlic powder: provides consistent flavor throughout the marinade
- Heavy cream: forms the luxurious base of the sauce look for higher fat content for better thickening
- Parmesan cheese: adds saltiness and helps thicken the sauce use freshly grated for smoothest results
- Dijon mustard: cuts through the richness with a subtle tang
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil, soy sauce, lemon juice, and all spices in a bowl. Toss with chicken pieces until each piece is thoroughly coated. Let sit for at least 30 minutes; the longer you marinate, the more flavor penetrates. If marinating longer than 2 hours, refrigerate.
- Prepare the Garlic Sauce:
- Melt butter in a saucepan over medium heat until it begins to foam but not brown. Add minced garlic and cook until fragrant, about 90 seconds, stirring constantly to prevent burning. Pour in heavy cream slowly while whisking. Allow the mixture to come to a gentle simmer; you should see tiny bubbles forming around the edges.
- Thicken the Sauce:
- Add Parmesan cheese in small batches, stirring continuously to prevent clumping. Follow with Dijon mustard, if using. Simmer gently for 3 to 4 minutes until the sauce coats the back of a spoon. Remove from heat; if it gets too thick, you can thin with a splash of chicken broth.
- Grill to Perfection:
- Preheat your grill or grill pan until very hot; this ensures proper searing. Remove chicken from marinade, letting excess drip off. Place pieces on grill without overcrowding, leaving space between each chunk. Allow to cook undisturbed for 3 to 4 minutes until grill marks form.
- Finish and Serve:
- Transfer the chicken to a serving platter after checking that internal temperature reaches 165°F. Drizzle generously with the warm garlic sauce. Scatter fresh parsley over the top and serve immediately while the contrast between hot chicken and creamy sauce is at its peak.
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This recipe reminds me of summer cookouts with my grandfather who taught me the trick of using soy sauce in marinade for extra flavor. He always said the secret to great grilled chicken was "patience with the marinade and respect for the heat" advice I still follow with every batch.
Storage and Reheating
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled. To reheat, reheat chicken in a covered skillet with a splash of water until warmed through, about 5 minutes. Warm sauce separately over low heat, adding a splash of cream or milk to return it to proper consistency.
Perfect Pairings
These chicken bites shine alongside simple sides that let their flavor stand out. Try serving with a lemony orzo pasta, a crisp green salad, or roasted vegetables like asparagus or Brussels sprouts. For a complete meal, serve over cauliflower rice for a low-carb option or alongside crusty bread to soak up extra sauce.
Make Ahead Tips
You can prep this entire dish in advance for stress-free entertaining. Marinate the chicken up to 24 hours ahead and make the sauce up to 2 days before your event. Store the sauce in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. On serving day, simply grill the chicken and gently reheat the sauce, adding a splash of cream to restore its silky texture.
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Frequently Asked Questions
- → How long should I marinate the chicken?
You can marinate the chicken for a minimum of 30 minutes, but letting it marinate for up to 12 hours enhances the flavor.
- → Can I use chicken breasts instead of thighs?
Yes, both chicken breasts and thighs work well. Thighs tend to be juicier, but breasts are a leaner option.
- → What side dishes pair well with this dish?
This pairs beautifully with roasted vegetables, a crisp green salad, or buttery mashed potatoes.
- → Can the sauce be made ahead of time?
Yes, the garlic cream sauce can be made ahead. Store it in the refrigerator and reheat gently before serving.
- → Can I cook the chicken without a grill?
Absolutely! Use a grill pan or a regular skillet on the stove for a similar charred effect.