Chick Fil A Grilled Nuggets
These Chick Fil A–style grilled nuggets are tender, juicy, smoky, and high in protein. A simple dill pickle, lemon, and herb marinade creates that signature flavor without breading, making them low carb, gluten free, and perfect for family dinners or meal prep.
Ingredients
- 2 pounds boneless, skinless chicken breasts about 3–4 medium breasts, cut into 1–1½ inch nugget-sized pieces
- 1 teaspoon kosher salt use ¾ teaspoon if using fine table salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup dill pickle juice from a jar of dill pickles, not sweet pickles
- 1/4 cup whole milk or buttermilk use unsweetened almond milk for dairy-free; see notes
- 2 tablespoons olive oil or avocado oil, for marinade
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon lemon zest optional, brightens flavor
- 2 teaspoons granulated sugar or honey use a low-carb sweetener if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika for milder flavor
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 tablespoon olive oil for grill or pan
- extra kosher salt and black pepper to taste, for finishing
- fresh parsley chopped, optional garnish
- favorite dipping sauces such as honey mustard, barbecue, Chick Fil A–style sauce, ranch, or Greek yogurt–based dips
Instructions
- Pat the chicken breasts dry with paper towels and trim any visible fat. Cut each breast into bite-sized chunks about 1 to 1½ inches, keeping pieces similar in size so they cook evenly.2 pounds boneless, skinless chicken breasts
- Place the chicken pieces in a large bowl or gallon-size zip-top bag. Sprinkle with kosher salt and black pepper, then toss to coat evenly.2 pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- In a medium bowl, whisk together the dill pickle juice, milk or buttermilk, 2 tablespoons olive oil, lemon juice, lemon zest, sugar or honey, garlic powder, onion powder, smoked paprika, oregano, basil, thyme, and cayenne (if using). Taste a tiny drop; it should be tangy, lightly salty, and herby.1/2 cup dill pickle juice, 1/4 cup whole milk or buttermilk, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 teaspoons granulated sugar or honey, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
- Pour the marinade over the seasoned chicken. If using a bag, squeeze out as much air as possible before sealing; if using a bowl, cover tightly. Move the chicken around so every piece is coated. Refrigerate for at least 30 minutes, ideally 2–4 hours, but not more than about 8 hours so the texture doesn’t get too soft.2 pounds boneless, skinless chicken breasts
- Remove the chicken from the fridge and let it sit at room temperature for 10–15 minutes. Meanwhile, preheat a gas grill to medium-high (about 400°F) or heat a grill pan or large cast-iron skillet over medium-high heat. Lightly oil the grates or pan with 1 tablespoon olive oil to help prevent sticking.1 tablespoon olive oil
- Using tongs or a slotted spoon, remove the chicken pieces from the marinade, letting the excess drip off. Discard any remaining marinade. If desired, thread the nuggets onto skewers, leaving a little space between pieces.2 pounds boneless, skinless chicken breasts
- Arrange the chicken in a single layer on the hot grill or pan without overcrowding. Cook for 3–4 minutes on the first side until you see grill marks and the chicken releases easily. Flip and cook another 3–4 minutes, until the internal temperature reaches 165°F and the centers are no longer pink. Cook in batches if needed.2 pounds boneless, skinless chicken breasts
- Transfer the grilled nuggets to a clean plate or platter and let rest 3–5 minutes so the juices settle. Taste one and sprinkle lightly with additional salt and pepper if needed. Garnish with chopped parsley, if using.extra kosher salt and black pepper, fresh parsley
- Serve the grilled nuggets warm with your favorite dipping sauces. Pair with a salad, roasted vegetables, or fruit for a balanced meal.favorite dipping sauces
Notes
For dairy-free, use unsweetened almond milk instead of dairy milk or buttermilk and increase the marinade olive oil to 3 tablespoons total. Marinating for 2–3 hours gives the best balance of flavor and texture; avoid marinating longer than 8 hours because the pickle juice can soften the meat too much. Smoked paprika helps mimic outdoor grilled flavor, especially when cooking indoors. Leftover cooked nuggets keep up to 4 days in the fridge or up to 2 months in the freezer. Reheat in a 375°F oven for 8–10 minutes or in a 370°F air fryer for 5–7 minutes for the best texture.
Nutrition
Calories: 200kcal
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