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Whenever my friends come over out of the blue or I’m craving an easy meal, I throw together these grilled chicken chunks. They're juicy, with just the right punch of heat, and that creamy, zingy garlic sauce is always the first thing gone. These vanish quick every time—my family always wants them again, ’cause they’re honestly tasty and a breeze to make.
The first time I fixed these was one warm evening when I just needed something hearty but not a chore. Since then, my crew always hopes for them when they pop over. I’m happy to whip 'em up because folks just can’t get enough.
Mouthwatering Ingredients
- Chicken breasts boneless and skinless: Grab firm, pink ones for juicy chunks hot off the grill
- Olive oil: Use a splash of extra virgin to lock in moisture and flavor
- Paprika: Give the chicken a smoky kick and pretty color—pick one with bright red tones
- Garlic powder and onion powder: These round out the savory flavor—make sure they’re fresh for max taste
- Salt: Kosher or sea salt wakes up every other ingredient
- Black pepper and cayenne pepper: Add a little black pepper to perk things up and toss in cayenne for as much heat as you like
- Mayonnaise: Rich, eggy mayo is the base for a dreamy dip
- Sour cream: Full-fat makes the sauce creamy and adds a tangy pop
- Heavy cream: Just a spoonful smooths out the sauce to perfection
- Fresh garlic: Mince up plump cloves for the boldest, most real flavor
- Lemon juice: Squeeze your own for that real zing; it lifts the whole dip up
- Fresh parsley: Chop up for flecks in the dip and sprinkle on at the end for a fresh finish
Super-Easy Directions
- Time to Serve:
- Once you pull the grilled bites off, heap them onto a plate, scatter over parsley, and load up the bold garlic dip however you like
- Now Check for Doneness:
- After getting both sides perfectly browned, use your thermometer and make sure it reads 165°F in the middle—that's when it’s ready
- Start Grilling:
- Place each chicken piece apart on the grill grates, then cook for about 5–7 minutes per side, turning so all sides get a golden crust
- Fire Up That Grill:
- Crank your grill to medium-high and let it properly heat so you’ll get awesome grill marks
- Chop Up Your Chicken:
- Slice the breast into chunks, about 1- or 2-inch cubes, so cooking is fast and even
- Coat with Oil:
- Drizzle olive oil over the chicken in a bowl and toss until each piece is nice and shiny
- Add All the Spices:
- Sprinkle on paprika, onion powder, garlic powder, cayenne, black pepper, and salt—mix it up until everything gets a good layer
- Let It Soak:
- Once seasoned, give the chicken a few minutes to let those flavors get in there
- Mix Up the Creamy Garlic Dip:
- Combine sour cream, mayo, and some heavy cream in a little bowl. Whisk or stir until it’s all smooth
- Mash in the Garlic:
- Take your minced garlic, stir it right in to flavor every bit
- Finish With Lemon and Parsley:
- Add a big hit of lemon juice and blend in chopped parsley—makes the sauce extra fresh-looking with pops of green throughout
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What I dig most is how the fresh garlic totally pops in the sauce. Makes it taste chef-level, like you’d get at a good spot downtown. My kid tries to sneak spoonfuls before dinner ’cause she knows that dip always brings everyone running.
Handy Storage
Keep leftover chicken in a closed container in your fridge—it’ll stay good up to three days. Heat it gently on the stove or microwave just a little so it doesn’t dry out. Garlic dip can chill for three days too, just stir before scooping out again.
Quick Fixes
No sour cream? Just throw in plain Greek yogurt—it gives you that same creamy tang. Want more smoke? Use smoked paprika instead of plain. Only got dried parsley? Add about half as much, but put it in the dip early so it softens right up.
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Fun Ways to Eat
Pile these bites onto a leafy salad, stuff inside warm pitas with crispy veggies, or set over steamy rice. Got folks over? Skewer each bite and dunk in extra dip. They're awesome next to grilled corn or a chunky cucumber salad too.
Tasty Origins
Tossing spice blends on grilled chicken is classic all around the world—from old-school BBQ to Middle Eastern or Mediterranean food. Creamy garlic sauces pop up everywhere, from Lebanese toum to familiar ranch. You get the best of both here—it’s a comfort food, but still feels new and fun.
Recipe FAQs
- → How do I make sure my chicken stays juicy?
Chop your chicken into the same sized chunks, let them hang out in your oil and spices for a bit, and pull them off the grill as soon as the inside hits 165°F so they stay moist.
- → Is it fine to prep the garlic sauce days ahead?
Yep! Mix it together up to three days in advance, stash it in an airtight container in the fridge, and you’re all set for later.
- → What’s the best way to boost the heat?
Craving more kick? Sprinkle in extra cayenne with the spices or squeeze some hot sauce into your garlic dip for a spicy punch.
- → Got any ideas for how to serve these?
Heap the hot chicken pieces onto a plate with the thick dip set on the side, or just slather the sauce right on top and dig in.
- → Can I swap a grill pan for outdoor grilling?
Absolutely! Get a grill pan piping hot on the stove, cook your chicken pieces until they’re charred nicely, and turn them so they cook evenly all over.