These grilled chicken nuggets are bite-size pieces of seasoned chicken with a lightly crisp, golden coating, cooked on a grill instead of deep-fried. A quick yogurt marinade helps keep the chicken tender, while a hot, clean grate and a little oil prevent sticking. Serve them straight from the grill with your favorite dipping sauce.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika
- 3/4 teaspoon fine salt, divided
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons finely grated Parmesan (optional)
- 2 tablespoons neutral oil, such as avocado or canola, plus more for the grill grates
Instructions
- Cut the chicken. Pat the chicken dry and trim away any tough bits. Cut it into evenly sized pieces about 1 to 1 1/4 inches across. Similar-sized pieces cook at the same rate; avoid making them too small, or they may dry out before the coating browns.
- Marinate briefly. In a medium bowl, stir together the yogurt, lemon juice, half the garlic powder, paprika, 1/2 teaspoon salt, and the black pepper. Add the chicken and turn to coat. Cover and refrigerate for 20 to 30 minutes. Do not leave raw chicken at room temperature to marinate.
- Prepare the coating. Combine the panko, Parmesan if using, remaining garlic powder, and remaining 1/4 teaspoon salt in a shallow dish. Lift each chicken piece out of the marinade, letting excess drip back into the bowl, and press it into the crumbs on all sides. A thin coating is enough; thick clumps are more likely to fall off on the grill.
- Heat the grill. Preheat a gas or charcoal grill to medium-high, about 400–450°F. Clean the grates well, then lightly oil them using tongs and a folded paper towel dipped in oil. Do not pour oil directly onto the grill. If your grill has wide gaps or the nuggets are small, use a grill basket or a perforated grill pan.
- Oil the nuggets. Arrange the coated pieces on a tray and lightly brush or drizzle them with the 2 tablespoons of oil. This helps the crumbs brown and crisp; the coating should look lightly moistened, not saturated.
- Grill the chicken. Place the nuggets in a single layer with a little space between them. Grill with the lid closed for about 3 to 4 minutes, then turn carefully with tongs. Continue cooking for another 3 to 5 minutes, turning as needed for even color. The total time is usually 6 to 9 minutes, depending on the size of the pieces and the grill. Move any pieces that brown too quickly to a cooler part of the grill.
- Check for doneness. Insert an instant-read thermometer into the center of the largest piece. Chicken is safe when it reaches 165°F. If a piece has not reached that temperature, keep cooking and check again after a minute or two. Color alone is not a reliable doneness test. Transfer cooked nuggets to a clean plate, not the tray that held raw chicken, and rest for 2 minutes before serving.
Tips
- Keep the pieces even. Cutting the chicken to a consistent size is the easiest way to avoid nuggets that are dry on the outside but undercooked in the middle.
- Prevent sticking. A clean, hot, lightly oiled grate matters. Let the coating set for a couple of minutes before trying to turn a nugget; if it resists, give it a little longer rather than pulling it off the grate.
- Choose the right equipment. A grill basket makes turning small pieces much easier. If using skewers, thread the chicken loosely and leave space between pieces so heat can circulate; use metal skewers or soak wooden ones in water for at least 30 minutes.
- Do not reuse marinade. Discard the yogurt mixture that touched raw chicken. If you want a sauce, set aside a separate portion before adding the chicken.
Serving Suggestions
Serve the nuggets hot with barbecue sauce, honey mustard, ranch, ketchup, or a lemon-garlic yogurt dip. For a balanced meal, pair them with grilled corn, a green salad, coleslaw, or roasted potatoes. They also work well tucked into wraps with lettuce and sliced vegetables, or served over rice with a simple cucumber salad. Put sauces in separate bowls so the crust stays crisp until dipping.
Variations
For a little heat, add 1/4 teaspoon cayenne or 1/2 teaspoon chili powder to the marinade. Swap the paprika for smoked paprika for a woodsy flavor, or use Italian seasoning in the breadcrumb mixture. For a gluten-free version, use certified gluten-free panko or crushed gluten-free crackers. To make the recipe dairy-free, use an unsweetened plain dairy-free yogurt and omit the Parmesan; check that the substitute is thick enough to cling to the chicken. Chicken thighs can replace breasts, but trim them and cut them evenly; they may need an extra minute or two on the grill, so rely on the thermometer rather than the clock.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. They keep for 3 to 4 days in a refrigerator set to 40°F or colder. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag or container for up to 2 months for best quality. Thaw overnight in the refrigerator.
Reheat in a 375°F oven or air fryer until hot throughout, usually 6 to 10 minutes from refrigerated, turning once. Times vary by appliance and nugget size; check that the center reaches 165°F. A microwave is convenient but softens the coating. Discard nuggets left at room temperature longer than 2 hours, and do not repeatedly cool and reheat the same portion.
Frequently Asked Questions
Can I make these without breadcrumbs?
Yes. You can grill the marinated chicken without a coating, though the result will be more like grilled chicken bites than breaded nuggets. Oil the grate and the chicken lightly, and cook until the thickest pieces reach 165°F.
Can I cook the nuggets on a stovetop grill pan?
Yes. Heat a grill pan over medium-high heat, brush it lightly with oil, and cook the nuggets in batches without crowding. Turn them when the first side releases easily, and use a thermometer to confirm 165°F at the center.
Why is the coating falling off?
Excess marinade, overcrowding, or turning too early can loosen the crumbs. Let extra yogurt drip away, press the coating on gently, leave space between pieces, and wait for the underside to brown and release before turning.
Can I prepare the nuggets ahead?
You can cut and marinate the chicken up to 8 hours ahead, covered in the refrigerator. For the best texture, coat it shortly before grilling. Keep raw chicken separate from ready-to-eat foods and wash hands and utensils after handling it.
Can I cook frozen chicken nuggets on the grill?
This recipe is designed for raw chicken, not frozen, commercially breaded nuggets. For packaged nuggets, follow the package directions and use a grill-safe tray or basket if grilling is permitted by the manufacturer; do not thaw them on the counter.