Grilled Chick-Fil-A Nuggets

AuthorChristie
RatingDifficultyBeginner

We are addicted to Chick-Fil-A nuggets, but we love to grill, so we’ve made a copycat version of Grilled Chick-Fil-A nuggets using two (no longer) secret ingredients to make them extra juicy and well seasoned.

Skinny Chick-Fil-A Nuggets from Girls Can Grill

Yields30 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins

 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

1

Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes.

2

Remove from marinade and pat dry.

3

In a small bowl, combine powdered sugar, salt, pepper, garlic powder, paprika and celery salt. Sprinkle all over chicken.

4

Heat grill to high. Grill chicken for 3 minutes per side until cooked through.

5

Serve with honey mustard dipping sauce.

Honey Mustard Dipping Sauce
6

Combine ingredients in a small bowl and chill.

TIPS

The pickle juice makes these nuggets extra juicy. We don't recommend marinading them longer than 30 minutes tho, 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.

Skinny Chick-Fil-A 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

Directions

1

Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes.

2

Remove from marinade and pat dry.

3

In a small bowl, combine powdered sugar, salt, pepper, garlic powder, paprika and celery salt. Sprinkle all over chicken.

4

Heat grill to high. Grill chicken for 3 minutes per side until cooked through.

5

Serve with honey mustard dipping sauce.

Honey Mustard Dipping Sauce
6

Combine ingredients in a small bowl and chill.

Grilled Chick-Fil-A Nuggets
2017-11-03T12:32:07+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

9 Comments

  1. Rob Richardson April 28, 2016 at 1:27 pm - Reply

    What percent milk did you use?

    • Christie June 18, 2016 at 5:33 pm - Reply

      I usually use 2%, but you could use whole milk or 1%.

  2. Mindi February 24, 2017 at 1:04 pm - Reply

    This recipe is so, SO good!! I am out of garlic powder and celery salt, so I poured a little garlic juice into the bag with the pickle juice and milk. I cooked mine just in a skillet with butter and a little apple cider vinegar (because we had some really tough pieces of chicken) and it is super delicious. Thanks for the great recipe!!

    • Christie February 27, 2017 at 7:32 pm - Reply

      Thanks so much for taking the time to comment. I’m glad you enjoyed the recipe.

  3. Megan March 2, 2017 at 6:01 pm - Reply

    My teenagers inhaled these! I set a timer for the brining phase, but it turned out a little salty; however, I suspect I cut my bites too small since I had to be careful placing them on the grill so they wouldn’t fall through the grate, so I probably should have brined for less than 30 minutes given the size of my chicken bites. I think this recipe would be also be great for grilling chicken breasts or tenderloins for salads and had planned to use the leftovers to try to recreate the Chic-fil-a market salad for my lunch tommorrow, but I didn’t have any leftovers with this recipe. Thanks so much for this great recipe – it is a keeper.

  4. Faylore March 7, 2017 at 1:30 pm - Reply

    I had to try this and it turned out great! I had cut my chicken into strips instead of nugget-sized bites, added 5 minutes to the brine time and they were fantastic. Not too salty or too bland.
    Definitely going to make these again!

  5. Christie March 7, 2017 at 7:46 pm - Reply

    Thank you Megan and Faylore. I’m so glad you liked it. I love the idea of grilling tenders for salads.

  6. Anonymous September 28, 2017 at 2:13 pm - Reply

    Why is the milk needed? I don’t see it listed in the official ingredients list

    • Christie September 28, 2017 at 2:15 pm - Reply

      The milk is part of the brine with the pickle juice. If you omit the milk, the pickle flavor will be too strong.

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