Barbecued Chicken Nuggets with Home Made Aioli

Chicken Nuggets in a Bowl

These chicken nuggets are an easy dish to prepare and can be cooked outside over hot coals or inside on the stove. All you need is a hot fuel source and a cast iron pan.

Prepare your barbecue for direct heat grilling, use a full chimney load of coals and have them as close to the cooking grate as possible, heat a cast iron pan with 1 cm of rice bran oil over the coals with the lid closed.

The chicken is prepared by soaking in a mixture of milk and white vinegar. If you are in a hurry, this can be done in as little as 20-30 minutes. 2-3 hours of soaking is ideal.

The spice mix can be made up of anything you have handy, even a dry rub like jerk. It is really up to you and the palette of who you will be serving. This particular recipe calls for ground chili and cayenne pepper for some kick – your tastes may vary.

Chicken nuggets preparation process

Once the oil in the pan is piping hot, with the lid removed, simply cook each piece of chicken for 3-4 minutes per side. Cook the chicken nuggets in batches until all are cooked.

Chicken Nuggets on the Weber

Dry the cooked chicken nuggets on paper towels to absorb any excess oil before serving. While this is happening prepare the aioli. Be sure that you are careful with the mixing to avoid separating the ingredients – aioli is basically mayonnaise with garlic so should have a mayonnaise texture.

These chicken nuggets are delicious and completely satisfying in any situation. Can be served as a snack before the main dish or as a main dish in larger quantities with chips and a salad.

chicken nuggets and aioli

Barbecued Chicken Nuggets with Home Made Aioli
 
Prep time
Cook time
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Delicious chicken nuggets coated in a spicy batter served with homemade aioli
Author:
Serves: 4
Ingredients
For the chicken nuggets:
  • 500g Chicken breast (free range)
  • 1 cup milk
  • 1 tbsp white vinegar
  • 1 cup flour
  • 1 tbsp smoked paprika
  • 1 tbsp onion salt
  • 1 tbsp dried thyme
  • t tbsp dried oregano
  • 1 tsp ground chili
  • 1 tsp ground cayenne pepper
  • 1 tsp salt
  • 1 tsp ground pepper
For the aioli:
  • 4 cloves of garlic
  • 2 size 7 eggs (free range)
  • 1 tsp lemon juice
  • ½ cup olive oil
  • ½ cup extra virgin olive oil
  • Salt & Pepper to taste
Instructions
For the chicken nuggets:
  1. Begin with mixing the milk and vinegar in a medium sized bowl, set aside for 5 minutes
  2. Cut the chicken into bite sized chunks, not too small
  3. Soak chicken in the milk mixture for 2-3 hours
  4. Prepare Weber for high heat direct cooking, heat a cm of rice bran oil in a cast iron pan directly over the briquettes
  5. In a zip lock bag mix the flour with spices and add the chicken pieces, discard the milk mixture
  6. Seal the bag and shake vigorously until the chicken is evenly coated with the spice mix
  7. Once the oil in the pan is at a high heat cook the chicken in batches, 3-4 minutes each side until the pieces are golden in colour and chicken cooked through
  8. Using paper towels, pat dry and soak up any excess oil before serving
For the aioli:
  1. In a food processor or blender add garlic cloves and a ¼ of the olive oil
  2. Use the pulse button to mix the garlic and olive oil into a paste
  3. Add the two eggs and lemon juice, pulse slowly while adding the remaining olive oil
  4. Spoon into an appropriate serving dish once the mixture looks like mayonnaise, with a fork mix in the salt and pepper before serving

Chicken Nuggets and Aioli in a Bowl

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8 comments

  1. Payton Schirm · February 24, 2014

    These look good! You can replace the flour with tapioca starch for a gluten-free alternative for those that require it. I may have to try this one when the weather warms up.

    • Scott · February 24, 2014

      Thanks for the suggestion of using tapioca starch as an alternative to flour Payton, I will look out for some and give it a go some time soon.

  2. Nicole · February 24, 2014

    This is so awesome! I am definitely trying this!

    • Scott · February 24, 2014

      Nicole, please let me know how it goes, also let me know if you change the spice mix in any way – am open to suggestions in mixing it up!

  3. Maggie · February 24, 2014

    Wondering whether is there any different by using a gas stove to cook this one? I love the dish but I don’t have grill at home.
    I also like to use boneless chicken leg meat for the nuggets. It’s a thing I leant in Japan, can create extra soft chicken and crispy skin! 🙂

    • Scott · February 24, 2014

      Will be no difference at all Maggie, I have done this on the gas top stove in a cast iron pan with a lid as well. I have used breast meat in this example as I was able to get a more solid nugget for the photos – Chicken thighs will taste delicious! Let me know how it goes.

  4. Kathi @ laughingspatula.com · February 24, 2014

    These look fantastic! What a nice change from regular old BBQ chicken breasts (like we have every night….alllll summer long :).
    Kathi
    p.s. nice pics too!

    • Scott · February 24, 2014

      Thank you for the kind words Kathi 🙂

      You don’t have to wait till the weather is good outside, these will work perfect with a cast iron pan on a stove too, just make sure you have a lid to catch the splatters 😉