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This smoky, tender grilled chicken has completely changed my dinner game on busy nights. Those succulent pieces of well-seasoned chicken combined with the smooth, garlicky sauce make an incredible meal that's super quick to throw together but tastes like you slaved away for hours.
I first whipped up these chicken chunks during a hectic work week when I needed something fast but filling. Now my kids and partner ask for them every other week, and they've become my go-to when I'm hosting friends but don't want to spend all day cooking.
Ingredients
- Boneless skinless chicken thighs: they're much juicier than breast meat and won't dry out on the grill
- Olive oil: makes the seasonings stick to the chicken and helps it brown nicely
- Soy sauce: adds rich savory depth and softens the meat texture
- Lemon juice: adds a fresh zing and helps make the chicken tender
- Smoked paprika: gives that wonderful smoky flavor even when you cook inside
- Garlic powder: spreads garlic flavor evenly through the whole marinade
- Heavy cream: creates the rich base for your sauce - go for the higher fat one for better thickness
- Parmesan cheese: brings saltiness and thickens the sauce - grate it fresh for best results
- Dijon mustard: balances the richness with a bit of tang
Step-by-Step Instructions
- Marinate the Chicken:
- Mix up olive oil, soy sauce, lemon juice and all your spices in a bowl. Coat chicken pieces completely, making sure every bit gets covered. Let it sit at least 30 minutes but longer is better for more flavor. Pop it in the fridge if you're marinating more than 2 hours.
- Prepare the Garlic Sauce:
- Melt butter in a pan over medium heat until it's foamy but not brown. Throw in minced garlic and stir constantly for about 90 seconds until it smells amazing. Slowly pour in heavy cream while you keep whisking. Let it warm up until you see tiny bubbles just around the edges.
- Thicken the Sauce:
- Add small amounts of Parmesan at a time, stirring the whole time so it doesn't clump up. Mix in Dijon mustard if you're using it. Let it gently bubble for 3-4 minutes until the sauce sticks to your spoon. Take it off the heat and add a splash of chicken broth if it gets too thick.
- Grill to Perfection:
- Get your grill or grill pan really hot for good searing. Shake off extra marinade from chicken pieces and place them on the grill with space between each one. Don't move them for 3-4 minutes so those nice grill marks can form.
- Finish and Serve:
- Put the chicken on a serving plate after checking it hits 165°F inside. Pour lots of warm garlic sauce over the top. Sprinkle fresh parsley all over and serve right away while the hot chicken and creamy sauce contrast is at its best.
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This dish always reminds me of backyard barbecues with my grandpa who taught me to use soy sauce in marinades for better flavor. He always told me that great grilled chicken needs "patience with the marinade and respect for the heat" and I still follow that advice every time I make this.
Storage and Reheating
Keep any leftover chicken and sauce in separate containers in the fridge for up to 3 days. Your sauce will probably get quite thick when cold. To warm it up, heat the chicken in a covered pan with a little water for about 5 minutes. Heat the sauce on low separately, adding a bit of cream or milk to thin it back out.
Perfect Pairings
These tasty chicken bites work best with simple sides that don't steal their spotlight. Try them with lemony orzo, a fresh green salad, or some roasted veggies like asparagus or Brussels sprouts. For a full meal, put them over cauliflower rice if you're watching carbs or serve with crusty bread to mop up all that yummy sauce.
Make Ahead Tips
You can get everything ready ahead of time for stress-free meals. The chicken can sit in the marinade up to 24 hours, and you can make the sauce up to 2 days early. Just store your sauce in a container with plastic wrap pushed right onto the surface so it doesn't form a skin. When you're ready to eat, just grill the chicken and warm up the sauce with a splash of cream to make it smooth again.
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Frequently Asked Questions
- → What’s the minimum marinating time?
You can marinate for at least 30 minutes, but soaking it up to 12 hours loads it with much more flavor.
- → Should I use chicken breasts or thighs?
Both work! Thighs stay juicier, but chicken breasts are lighter and leaner if you prefer.
- → What dishes go well alongside this?
Pair this with buttery mashed potatoes, crunchy roasted veggies, or a fresh salad for balance.
- → Can I prep the sauce early on?
For sure! You can make the sauce ahead, store it in the fridge, and gently reheat when needed.
- → What if I don’t have a grill?
No problem! Use a skillet or grill pan over the stove to get that same smoky effect.