Description
These Zesty Lemon Garlic Rosemary Chicken Bites will be the party appetizer everyone fights over. Skip the boring chicken platter and watch these disappear in minutes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 2 medium lemons (zest from both, juice from one – about 3 tablespoons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter (for finishing)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, pepper, red pepper flakes, honey, and Dijon mustard. Whisk until well blended.
- Add chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
- Heat a large skillet over medium-high heat. Working in batches, use tongs to place chicken in a single layer, leaving space between pieces. Cook for 2-3 minutes until golden brown, then flip and cook 2-3 minutes more. Transfer to a plate.
- Once all chicken is cooked, reduce heat to medium-low and return all chicken to the pan. Add butter and let it melt, tossing chicken in the sauce for about 1 minute until internal temperature reaches 165°F.
- Transfer to a serving platter, drizzle with remaining pan sauce, and sprinkle with fresh parsley. Add a final squeeze of lemon juice and extra zest if desired before serving.