Chick Fil A Grilled Nuggets
These Chick Fil A–inspired grilled nuggets are juicy, high-protein chicken bites marinated in a tangy lemon, herb, and pickle juice mixture, then quickly grilled for a healthy, low-carb, gluten-free meal or meal prep protein.
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into 1–1½-inch nugget-sized pieces
- 1/2 cup dill pickle juice from a jar of dill pickles
- 1/4 cup milk whole or 2%; or unsweetened almond/oat milk for dairy free
- 2 tablespoons plain Greek yogurt whole milk for best flavor; optional but recommended
- 2 tablespoons lemon juice freshly squeezed if possible
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika; smoked adds extra grilled flavor
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar or honey optional, but helps balance the flavor
- 1-2 tablespoons olive oil for brushing the grill or pan
- additional salt and pepper to taste, for finishing
- fresh lemon wedges optional, for serving
- chopped fresh parsley optional, for garnish
- favorite dipping sauces such as honey mustard, ranch, barbecue, or copycat Chick-fil-A sauce; optional, for serving
Instructions
- Pat the chicken breasts dry with paper towels to help the marinade stick better. Cut the chicken into nugget-sized chunks, about 1 to 1½ inches, keeping the pieces as similar in size as possible so they cook evenly.2 pounds boneless, skinless chicken breasts
- In a medium bowl or large measuring cup, whisk together the dill pickle juice, milk, Greek yogurt, lemon juice, 1 tablespoon olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, and sugar or honey (if using) until smooth and well combined. Taste and adjust salt if needed, keeping in mind the pickle juice is salty.1/2 cup dill pickle juice, 1/4 cup milk, 2 tablespoons plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sugar or honey
- Place the chicken pieces in a large zip-top bag or shallow glass dish. Pour the marinade over the chicken and toss gently to coat every piece. If using a bag, press out the excess air, seal, and massage to distribute the marinade. If using a dish, cover tightly. Refrigerate and marinate for at least 30 minutes and up to about 6 hours, with 1–3 hours ideal for best texture and flavor.2 pounds boneless, skinless chicken breasts
- About 10–15 minutes before cooking, remove the marinating chicken from the refrigerator so it can lose some of the chill. Preheat a gas or charcoal grill to medium-high heat (around 400°F), or heat a large grill pan or cast-iron skillet over medium-high heat on the stove. Lightly brush the grill grates or pan with 1–2 tablespoons olive oil to prevent sticking.1-2 tablespoons olive oil
- If desired, thread the marinated chicken pieces onto metal or soaked wooden skewers for easier handling on an outdoor grill. This helps prevent smaller pieces from falling through the grates. Alternatively, leave the pieces loose, which works especially well for a grill pan or cast-iron skillet. Shake off any excess marinade so the pieces are coated but not dripping.
- Place the chicken nuggets in a single layer on the hot grill or pan without crowding; cook in batches if necessary. Grill for 3–4 minutes per side, turning once, until nicely browned with light grill marks and the internal temperature reaches 165°F. If the chicken sticks when you try to flip it, give it another 30–60 seconds before turning so it can develop a good sear and release more easily.2 pounds boneless, skinless chicken breasts
- Transfer the cooked grilled nuggets to a clean plate or platter and tent loosely with foil. Let them rest for about 5 minutes so the juices redistribute and the chicken stays moist.
- Season the nuggets with a small pinch of additional salt and pepper if needed. Squeeze fresh lemon juice over the top for brightness and sprinkle with chopped parsley, if using. Serve warm with your favorite dipping sauces and any desired sides such as salads, veggies, potatoes, or rice.additional salt and pepper, fresh lemon wedges, chopped fresh parsley, favorite dipping sauces
Notes
SERVINGS & TIMING: Yield: about 4–6 servings, depending on appetite. Prep time: about 15 minutes. Marinating time: 30 minutes to 3 hours (up to 6 hours max). Cook time: 10–15 minutes. Total time: roughly 55 minutes to 3+ hours depending on marinating time, with only about 25–30 minutes of active work.
VARIATIONS:
- Spicy Grilled Nuggets: Add 1/2–1 teaspoon cayenne pepper and 1–2 teaspoons hot sauce to the marinade.
- Mediterranean Herb Nuggets: Swap the pickle juice for extra lemon juice and add dried basil and rosemary.
- BBQ Style Nuggets: Brush nuggets lightly with barbecue sauce during the last 1–2 minutes of grilling.
- Garlic Parmesan Nuggets: Toss cooked nuggets with 1 tablespoon melted butter, minced garlic, and grated Parmesan.
- Keto Extra-Fat Version: Add 1–2 extra tablespoons olive oil to the marinade and serve with higher-fat sauces like ranch or aioli.
- Kid-Crispy (Still Gluten Free): After marinating, lightly coat nuggets in fine almond flour and grill or air fry. STORAGE & REHEATING:
- Store cooled nuggets in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in a single layer, then transfer to a freezer bag or container for up to 2 months.
- Reheat in the microwave for 30–60 seconds, in a lightly oiled skillet over medium-low heat for a few minutes, or in an air fryer at 350°F for 3–4 minutes. TIPS:
- Don’t marinate longer than about 6 hours or the texture can become mushy from the pickle juice and lemon.
- Use medium-high heat so the nuggets develop color without burning.
- Use an instant-read thermometer and pull the chicken at 165°F to avoid drying it out.
- Keep nugget pieces similar in size and let them rest 5 minutes under foil for maximum juiciness.
- A small amount of sweetness (sugar or honey) helps mimic the flavor balance of fast food grilled nuggets.
- Spicy Grilled Nuggets: Add 1/2–1 teaspoon cayenne pepper and 1–2 teaspoons hot sauce to the marinade.
- Mediterranean Herb Nuggets: Swap the pickle juice for extra lemon juice and add dried basil and rosemary.
- BBQ Style Nuggets: Brush nuggets lightly with barbecue sauce during the last 1–2 minutes of grilling.
- Garlic Parmesan Nuggets: Toss cooked nuggets with 1 tablespoon melted butter, minced garlic, and grated Parmesan.
- Keto Extra-Fat Version: Add 1–2 extra tablespoons olive oil to the marinade and serve with higher-fat sauces like ranch or aioli.
- Kid-Crispy (Still Gluten Free): After marinating, lightly coat nuggets in fine almond flour and grill or air fry. STORAGE & REHEATING:
- Store cooled nuggets in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in a single layer, then transfer to a freezer bag or container for up to 2 months.
- Reheat in the microwave for 30–60 seconds, in a lightly oiled skillet over medium-low heat for a few minutes, or in an air fryer at 350°F for 3–4 minutes. TIPS:
- Don’t marinate longer than about 6 hours or the texture can become mushy from the pickle juice and lemon.
- Use medium-high heat so the nuggets develop color without burning.
- Use an instant-read thermometer and pull the chicken at 165°F to avoid drying it out.
- Keep nugget pieces similar in size and let them rest 5 minutes under foil for maximum juiciness.
- A small amount of sweetness (sugar or honey) helps mimic the flavor balance of fast food grilled nuggets.
Nutrition
Calories: 220kcal
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