Bang Bang Chicken Skewers
Juicy grilled chicken thighs are coated in a creamy, sweet and spicy bang bang sauce for an easy BBQ dinner.
Equipment
- Outdoor grill, grill pan, or Blackstone griddle
- Large Mixing Bowl
- Small mixing bowl
- Instant-Read Thermometer
- Wooden or metal skewers
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs Cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper Freshly ground
- 1 tablespoon honey
- 1 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1 tablespoon sriracha Add more for extra heat
- 1 tablespoon fresh lime juice
- 2 green onions Thinly sliced
- 1 tablespoon sesame seeds
- wooden or metal skewers Soak wooden skewers for at least 20 minutes
Instructions
- Soak wooden skewers in water for at least 20 minutes. Pat the chicken dry and cut it into evenly sized pieces.
- Add the chicken to a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and honey. Toss well and marinate for 30 minutes or refrigerate overnight.
- Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and lime juice. Reserve half of the sauce for serving.
- Thread the seasoned chicken onto the skewers, leaving a little space between each piece.
- Preheat the grill or griddle to medium-high heat and lightly oil the cooking surface.
- Brush the chicken with half of the bang bang sauce and grill for 18 to 22 minutes, turning every five or six minutes.
- Cook until the thickest piece reaches 165°F. Rest for a few minutes, then drizzle with the reserved sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use chicken thighs for the juiciest results.
- Keep sauce used for serving separate from sauce that touched raw chicken.
- Store leftovers in an airtight container for up to three days.
- For an air fryer option, cook at 400°F for 10 to 12 minutes, turning halfway through.