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These Sizzling Chicken Chunks have become my kitchen standby when I need something fast but full of taste. They're tender, slightly smoky and absolutely perfect with the velvety garlic dip that makes every mouthful something special. I regularly whip them up for friends or on hectic evenings since they need very little prep and cook in just under twenty minutes.
I can't forget how the little ones scrambled for the final chunk from the plate. This dish is now required whenever we have company over - everyone always wants to know what's in the dip.
Ingredients
- Boneless skinless chicken breasts: cut into small chunks for quick cooking and moisture. Pick chicken that looks plump and light pink without any funny smells
- Olive oil: keeps the meat juicy and gives a subtle flavor boost. Grab the nicest virgin olive oil you can afford
- Garlic powder: adds soft garlic flavor throughout each chunk. Make sure yours isn't sitting in the cabinet for ages
- Onion powder: enhances the savory elements and works with the garlic
- Paprika: adds a bit of smoky flavor and nice color. Try the smoked kind for extra outdoor cooking vibes
- Salt and pepper: to your liking. They boost all the other tastes. Go for sea salt for better flavor
- Fresh parsley for garnish: adds color and freshness at the end. The flat kind tastes better than curly
- For the Velvety Garlic Dip
- Mayonnaise: creates the creamy base. Don't skimp on a decent brand for clean flavor
- Greek yogurt: gives a nice zip and makes the sauce smooth. The full-fat kind makes it extra rich
- Garlic: sharp and zingy, makes this sauce stand out. Always go with fresh cloves for best punch
- Lemon juice: for a lift and gentle tang. Makes everything taste brighter
- Salt and pepper: pulls together and enhances the whole sauce
Step-by-Step Instructions
- Marinate the Chicken:
- Slice chicken into similar-sized chunks. Blot with paper towels to get rid of moisture. In a big bowl, mix chicken with olive oil, garlic powder, onion powder, paprika, salt and pepper. Rub everything in until each piece looks shiny and completely covered
- Preheat the Grill:
- As the chicken sits, get your grill or grill pan hot over medium-high heat. Scrub the grates well and add some oil to prevent sticking. Let it warm up about five minutes so you'll get those nice char lines
- Thread and Grill:
- When using skewers, slide the chicken pieces on with small gaps between for thorough cooking. Put them on the hot surface. Don't move them for three to four minutes so they develop nice marks, then flip. Cook another five to six minutes, turning as needed, until golden and done with an inside temp of 165°F
- Make the Velvety Garlic Dip:
- While chicken cooks, mix together the mayonnaise, Greek yogurt, chopped garlic, lemon juice, salt and pepper in a small dish. Stir until totally smooth. Sample and tweak if you want more zing or seasoning
- Rest and Serve:
- Once chicken is done, move it to a dish and let sit three minutes so juices settle. Serve warm with plenty of garlic dip alongside or poured over top. Sprinkle with fresh parsley for that pop of color
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Fresh green parsley is what I love most for finishing the dish. It adds lovely green color and really lightens each bite, making both chicken and sauce seem more refreshing. My kids always want extra sprinkled on top and it just brings the whole thing together, especially when we're eating outdoors.
Storage Tips
Any extra chicken chunks stay good in a sealed container for about three days. They warm up nicely in a covered pan with a tiny bit of water or in the microwave for a quick lunch. The garlic dip will get thicker in the fridge. Just mix it well or add a drop of lemon juice to thin it out. You can even put the cooked and cooled chicken chunks in the freezer. They thaw and heat up great for tossing in salads or grain bowls.
Ingredient Substitutions
You can use chicken thighs instead of breasts for deeper flavor and even juicier results. If you can't have dairy, try making the sauce with just mayo and extra lemon. When you're out of paprika, go for a bit of cumin or chili powder instead. You might also try chopped fresh herbs rather than dried ones for a different taste profile.
Serving Suggestions
Put these chicken chunks on herb-flavored couscous or stuff them in pita bread with crunchy vegetables. They're also tasty cold on green salads for summer meals. You could mix extra sauce into potato salad or use it for dipping roasted veggies in season.
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Cultural Notes
Grilled chicken on skewers shows up in lots of places around the world from Middle Eastern kebabs to Greek souvlaki. This version nods to those traditions while staying super easy for home cooks. The basic marinade brings out great flavor from everyday items and the creamy garlic dip celebrates how much everyone loves garlicky sauces everywhere. It always gets thumbs up when I make it for outdoor gatherings or family dinners.
Frequently Asked Questions
- → How can I keep the chicken tender while grilling?
Rub it with some olive oil, avoid overcooking it, and give it a short rest once you take it off the heat.
- → What’s a good mayo substitute for the sauce?
You can skip mayo and use extra Greek yogurt or even sour cream for a tangy, lighter taste.
- → Can the chicken be prepped in advance?
Yes, marinate it a few hours ahead, keep it chilled in the fridge, and grill it fresh when you’re ready to serve.
- → Do I have to use skewers to grill the chicken?
Nope, that’s optional! Skewers make it easier to cook evenly, but tossing the pieces straight on the grates works just fine too.
- → How do I make the sauce more flavorful?
Mix in your favorite herbs, a dash of hot sauce, or a sprinkle of smoked paprika for a boost in taste.