Grilled Chick-Fil-A Nuggets
Servings 30 nuggets
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup dill pickle juice
- 1/4 cup milk
- 2 teaspoons powdered sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon celery salt
HONEY MUSTARD DIPPING SAUCE
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
Instructions
- Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes.
- Remove from marinade and pat dry.
- In a small bowl, combine powdered sugar, salt, pepper, garlic powder, paprika and celery salt. Sprinkle all over chicken.
- Heat grill to high. Grill chicken for 3 minutes per side until cooked through.
- Serve with honey mustard dipping sauce.
HONEY MUSTARD DIPPING SAUCE
- Combine ingredients in a small bowl and chill.
Notes
- The pickle juice makes these nuggets extra juicy. We don't recommend marinating them longer than 30 minutes though, because too much brine time can make them salty.
- The powdered sugar in the dry rub helps create a nice crust on the nuggets and balances out the seasonings.
- Make the dipping sauce skinny by using Greek yogurt in place of mayonnaise.
- We love using Suzie's organic yellow and dijon mustard for this recipe.
Look forward to trying the “secret” marinade.