This recipe is one of the most popular on my site because it’s simple, healthier than the original and truly tasty.
Start with boneless, skinless chicken breasts or tenderloins and dice them into uniform bite-sized pieces. Then follow the two key tricks that give these nuggets their flavor and juiciness.
Table of Contents
- The first secret ingredient is pickle juice
- Brine the chicken
- The second secret ingredient is powdered sugar
- How to grill these copycat nuggets
- Copycat honey mustard sauce
- How closely this matches the real thing
- Storage
- More grilled chicken recipes
- Grilled Chick-Fil-A Nuggets Recipe
- Copycat Chick-Fil-A Honey Mustard Dipping Sauce
The first secret ingredient is pickle juice
Use the liquid from a jar of your preferred pickles. Dill pickle juice works best for a savory profile, but sweet or bread-and-butter pickle juice will also work if you prefer that flavor.
Pickle juices vary in salt content, so check the jar if you need to control sodium. Some brands are noticeably saltier than others.
Nutrition labels vary by brand. For reference, sodium per ounce for several common pickles ranges widely, so choose accordingly.
Brine the chicken
Make a brine by combining pickle juice with milk. Whole or reduced-fat milk both work; if you choose a non-dairy milk, use an unsweetened, unflavored option.
Place the diced chicken in a bowl or resealable bag, pour in the pickle juice and milk, and gently stir to coat. The short brine helps keep the pieces juicy.
Do not marinate longer than 30 minutes. Over-marinating can make the chicken too salty.
The second secret ingredient is powdered sugar
After a 30-minute brine, remove the chicken, pat it dry, and toss it with a dry rub that includes powdered sugar. Powdered sugar helps form a light crust and balances the savory seasonings.
Do not substitute granulated or brown sugar—powdered sugar (which contains a bit of cornstarch) is what creates the desired texture.
The original rub I used years ago is included in the recipe notes, but the current version calls for two teaspoons of my Chicken Rub mixed with the powdered sugar. This reduces sodium while keeping great flavor.
How to grill these copycat nuggets
You can cook these nuggets on any grill: gas, charcoal, pellet, or an indoor grill or grill pan. Preheat to high, about 400°F (204°C).
Grill the nuggets about 3 minutes per side for juicy, fully cooked pieces.
PRO TIP: Chicken is done when it reaches an internal temperature of 165°F (74°C).
Copycat honey mustard sauce
I include a simple copycat honey mustard for dipping. It combines mayonnaise, two mustards and honey with a splash of vinegar for brightness. For heat, try hot honey or a dash of hot sauce.
If honey mustard isn’t your favorite, serve the nuggets with your preferred BBQ or dipping sauce.
How closely this matches the real thing
People often ask how similar this recipe is to the restaurant version. The chain’s ingredients include boneless chicken, water, vinegar, salt, spices, sugar, dehydrated onion and garlic, and other seasonings.
The chicken and many of the brine flavors (water, vinegar, salt, onion, garlic, herbs) are similar. My recipe uses milk in the brine, which the restaurant list does not. If you prefer to avoid dairy, substitute oil and chicken broth to more closely match their approach.
Powdered sugar and cornstarch-like ingredients appear on the chain’s ingredient list as components that create texture and a touch of sweetness—this explains how the powdered sugar rub helps replicate that profile.
Try the recipe and share your results in the comments.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. You can freeze extra cooked chicken for later use—it’s great for snacks, salads, or quick meals.
More grilled chicken recipes
To make grilled chicken sandwiches with the same technique, pound whole breasts to an even thickness and follow the same brine and rub steps. Serve on a bun with lettuce, tomato and cheese.
- The Juiciest Grilled Chicken Breasts
- Perfectly Smoked Chicken Wings
- Grilled Whole Chicken – Just 3 Ingredients
Want even more grilling recipes and tips? Subscribe to the newsletter and follow the author on social media for updates. If you try a recipe, please leave a comment and rating.
Grilled Chick-Fil-A Nuggets
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 cup dill pickle juice
- 1/4 cup milk
- 2 tsp powdered sugar
- 2 tsp Girls Can Grill Chicken Rub
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 and Chicken Rub. Sprinkle all over chicken.
-
Heat grill to high. Grill chicken for 3 minutes per side until cooked through.
-
Serve with honey mustard dipping sauce.
Video
Notes
If you prefer the original rub, use:
- 2 tsp powdered sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp celery salt
Nutrition
Nutrition information is an approximation.
Additional Info
Copycat Chick-Fil-A Honey Mustard Dipping Sauce
Ingredients
- 1/3 cup mayonnaise
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 1/4 tsp kosher salt
Instructions
-
Combine all ingredients in a small bowl and chill until ready to serve.
Nutrition
Nutrition information is an approximation.