Grilled on the BBQ, these flavoursome chicken dippers are an excellent option to share at a party or dinner. Made from chicken mince, grated courgette and tangy herbs and spices, these moreish bites are perfect for dipping in yoghurt sauce.
This is one of those recipes that I wish you could taste through the screen. Although these Herby Chicken Dippers look simple in the photos, the flavours are huge!
The tasty mixture is super versatile too. You can either serve these as small bites to pass around at a party, or, slightly bigger dippers can be served with a fresh green salad and yoghurt dressing for dinner. You could also take them to the next level and make your own burger patties. Serve on a toasted garlic butter bun with fresh green salad and your favourite mayonnaise or aioli.
- Chicken mince: Readily available at most supermarkets, chicken mince is leaner than red meat minces like beef and lamb. If it's not on the shelf, you can always ask your butcher, either locally or in a supermarket, to make some for you. Alternatively, you could substitute it for pork mince. If you're looking for more chicken mince recipes, check out my Chicken Meatball and Noodles.
- Courgette: This is an excellent way to use up courgette while they are in season and plentiful! But if you're wanting to make these delicious dippers in winter, I have good news for you. Courgette can easily be frozen! Which means you can make this recipe and many more, like my Crustless Courgette Quiche, at any time of year. Check out the easy steps below in the FAQs section.
- Herbs: I used flat leaf parsley and mint in my dippers, as that's what I had in the garden at the time. Feel free to add your favourite leafy herbs in, including coriander and chives, if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Chicken dippers: Coarsely grate the courgette. Place in a tea towel and wring out as much liquid as possible.
Place all of the ingredients for the chicken dippers, including the squeezed courgette, into a large bowl.
Mix all of the ingredients together with your hands or a spoon until combined.
Roll the mixture into golf ball sized balls then place on a plate. Flatten each one slightly with the palm of your hand. Refrigerate for 10 minutes to firm up.
Dipping sauce: Combine all of the sauce ingredients together in a bowl, then refrigerate until ready to serve.
Cook the chicken dippers on a hot BBQ for 15-20 minutes until they are nicely browned on all sides and the mince is cooked through.
Serve with a fresh green salad for dinner or share as nibbles at a BBQ.
Yes! In fact, I highly recommend freezing courgette in summer while it is abundant and cheap. Simply grate the courgette, then place it in freezer bags ensuring you get all the air out. Label with the quantity (1 or 2 cups) then lay flat in the freezer. Defrost in the fridge or at room temperature. Drain off excess liquid in a sieve, then use as normal.
Yes! If you have used fresh mince (it hasn't already been frozen and defrosted) then you can absolutely freeze meatballs while they are raw. I freeze mine on a lined baking tray. Then when they are almost completely frozen, I place them in a snap lock bag and label it with the contents and the date. Freezing on a tray first prevents the meatballs from sticking together.
Leftover chicken dippers can be stored, covered, in the fridge for up to 2 days. Reheat until piping hot the whole way through.
The yoghurt sauce will last up to 5 days, covered, in the fridge and could be used on lamb pita pockets or other wraps.
See the FAQs section above for detailed notes on how to freeze these chicken dippers before cooking them.
These chicken dippers can also be made into herby chicken burger patties! Serve in a toasted garlic butter bun with fresh rocket and the garlic yoghurt sauce or some aioli. Yum!
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- 2 courgettes, coarsely grated
- 500g chicken mince
- 2 spring onions, finely chopped
- 1 egg
- ½ cup breadcrumbs
- 2 Tbsp mint, finely chopped
- 2 Tbsp parsley, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp salt
- ¼ tsp black pepper
- ¾ cup thick Greek yoghurt
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- Handful of mint, finely chopped
- Chicken dippers: Coarsely grate the courgette. Place in a tea towel and wring out as much liquid as possible.
- Place all of the ingredients for the chicken dippers, including the squeezed courgette, into a large bowl.
- Mix all of the ingredients together with your hands or a spoon until combined.
- Roll the mixture into golf ball sized balls then place on a plate. Flatten each one slightly with the palm of your hand. Refrigerate for 10 minutes to firm up.
- Dipping sauce: Combine all of the sauce ingredients together in a bowl, then refrigerate until ready to serve.
- Cook the chicken dippers on a hot BBQ for 15-20 minutes until they are nicely browned on all sides and the mince is cooked through.
- Serve with a fresh green salad for dinner or share as nibbles at a BBQ.
- This mixture could also be made into herby chicken burger patties by making them larger. Or, roll as smaller sized dippers to serve as nibbles at a party.
- I use a pull chopper to finely chop my herbs and spring onion together. It saves so much time
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 122mgSodium: 655mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 24g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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