Chick-fil-A-Style Grilled Nuggets with Lemon Garlic Herb Marinade

Why You’ll Love This Recipe

• Faithful, craveable flavor: citrusy, garlicky, and lightly herbed with a gentle char.
• Two easy methods—skewers on the grill or quick skillet sear—both weeknight-friendly.
• Finishing with buttered chicken juices delivers glossy, restaurant-style succulence.
• No specialty equipment or complicated brines—just pantry staples and fresh lemon.

Grocery List

• Produce: 1 lemon, garlic, fresh parsley (for garnish, optional)
• Dairy: Unsalted butter
• Pantry: Chicken breasts, olive oil, honey, kosher salt, black pepper, onion powder, smoked paprika, dried thyme, dried oregano, neutral oil

Full Ingredients

Chicken & Marinade

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, finely grated or minced
• 1 1/4 tsp kosher salt (reduce to 3/4 tsp if using fine sea salt)
• 1 tsp honey
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper

For Cooking & Finish

• 1–2 tsp neutral high-heat oil (for skillet method)
• 1 tbsp unsalted butter
• Chopped fresh parsley or thyme, for garnish (optional)
• Lemon wedges, for serving (optional)

For Skewers (Grill Option)

• 8–10 small metal skewers or 8–10 bamboo skewers (soaked in water 15 minutes)

Step-by-Step Instructions

Step 1: Make the lemon–garlic–herb marinade

In a medium bowl, whisk together the lemon juice, olive oil, garlic, kosher salt, honey, onion powder, smoked paprika, dried thyme, dried oregano, and black pepper until emulsified.

Step 2: Cut and marinate the chicken

Trim any fat and cut the chicken into 1-inch pieces for even cooking. Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for 30 minutes (ideal for quick weeknights) or up to 4 hours. Do not exceed 8 hours to prevent the lemon from toughening the meat.

Step 3: Prep for your cooking method

For grilling, preheat your grill to medium-high heat (about 450°F). If using bamboo skewers, soak them in water for 15 minutes. Thread 5–6 pieces of chicken per skewer, leaving small gaps between pieces for airflow.

For skillet cooking, set a large cast-iron skillet over medium-high heat and add 1–2 teaspoons of neutral oil. Let it heat until shimmering. Remove chicken from the marinade, letting excess drip off (discard leftover raw marinade).

Step 4: Grill to a light char (skewer method)

Place skewers on the hot grill. Cook for 3–4 minutes per side until lightly charred in spots and the chicken reaches an internal temperature of 165°F. Move skewers to a cooler zone if needed to finish without burning. Transfer to a large bowl and rest 2 minutes to collect juices.

Step 5: Sear to golden edges (skillet method)

Add chicken pieces in a single layer to the hot skillet, spacing them out. Cook 3–4 minutes without moving, flip, and cook another 3–4 minutes, turning as needed for even browning, until a probe reads 165°F. Transfer to a bowl and rest 2 minutes to collect juices.

Step 6: Make the buttered chicken-juice glaze

With the pan still hot (or in a small saucepan on the grill), melt 1 tablespoon butter. Add 1–2 tablespoons of the accumulated chicken juices from the resting bowl and stir, scraping up any browned bits. This creates a savory, glossy glaze. Do not use raw marinade. Brush or toss the cooked chicken with the buttered juices to coat.

Step 7: Serve

Transfer nuggets to a warm platter. Sprinkle with chopped parsley or thyme and serve with lemon wedges. Enjoy as-is or with your favorite dipping sauce.

Pro Tips

• Marinade timing matters: 30 minutes seasons well without turning the exterior mushy; max 4–8 hours due to lemon acidity.
• Space equals sear: Avoid crowding the pan or overpacking skewers so steam doesn’t prevent browning.
• Use a thermometer: Pull pieces at 165°F for juicy, tender nuggets every time.
• Rest for 2 minutes: The resting juices are flavor gold—use them in the butter glaze.
• For stronger char: Increase grill heat briefly to 500°F for final 30–60 seconds, watching closely.

Variations

• Air Fryer: Cook marinated nuggets at 400°F for 8–10 minutes, shaking halfway, then toss with melted butter and juices.
• Lemon-Pepper: Add 1/2 tsp lemon zest and 1/2 tsp coarse ground pepper to the marinade; skip smoked paprika.
• Pickle-Brine Twist: Replace 1 tbsp lemon juice with 2 tbsp dill pickle juice for a tangier, fast-food-inspired profile.

Storage & Make-Ahead

Marinate chicken up to 4 hours (up to 8 hours max). Cooked nuggets keep in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over medium heat with a splash of water and a dab of butter, or in a 350°F oven for 8–10 minutes, or an air fryer at 375°F for 4–5 minutes. Freeze cooked nuggets up to 2 months; thaw overnight before reheating.

Nutrition (per serving)

Approximate: 260 calories; 32 g protein; 12 g fat; 3 g carbohydrates; 520 mg sodium. Values will vary based on exact ingredients and how much marinade is carried through.