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These Bang Bang Chicken Skewers always vanish at parties thanks to their sweet heat and punchy sauce. The combination of tender chicken, smoky caramelization from the grill or air fryer, and the creamy spicy-sweet Bang Bang sauce consistently draws a crowd. You will want extra sauce for dipping.
I let my kids help with skewering the chicken and painting on the sauce and it has become a weekend ritual for us to grill together outside once the weather turns nice.
Ingredients
- Chicken thighs: provide juiciness and flavor look for meat that appears pink and moist
- Extra virgin olive oil: gives the chicken a luscious coating choose oil with deep color and fruity scent
- Paprika: offers vibrant color and gentle warmth a fresh and fragrant paprika won’t taste dusty
- Garlic powder: for savory undertone purchase from high-turnover stores for best potency
- Black pepper: brings brightness and complexity freshly grind if you can
- Cayenne pepper: adds controlled heat skip or use less for a milder option
- Salt: essential for amplifying all the other flavors use sea salt if you can
- Hot honey: for sweet sticky depth a drizzle of this brings the bang but classic honey also works
- Mayonnaise: the creamy backbone of the sauce real full-fat mayo gives the best body
- Lime juice: adds tang and brightness always squeeze from a fresh lime for lively flavor
- Thai sweet chili sauce: delivers sweet and tangy notes check for one with flecks of chili for a fuller taste
- Sriracha: for chile heat and garlicky kick you control how spicy you want by adding more or less
Step-by-Step Instructions
- Marinate the Chicken:
- Toss cubed chicken thighs in a large bowl with olive oil paprika garlic powder black pepper cayenne pepper salt and hot honey. Mix everything thoroughly so each piece gets evenly coated and glossy
- Soak and Thread:
- Presoak wooden skewers in water for at least 15 minutes so they don’t scorch on the grill. Thread the chicken chunks onto each skewer leaving a little space between each piece to ensure good cooking
- Make the Bang Bang Sauce:
- In a separate bowl combine mayonnaise lime juice Thai sweet chili sauce and Sriracha. Whisk until smooth creamy and luscious. Taste and adjust heat if needed. Pour half the sauce into a smaller bowl and reserve for serving
- Sauce the Chicken:
- Lay the skewered chicken on a baking sheet for easy handling. With a brush slather the skewers generously with the unfreserved sauce making sure every nook is covered
- Grill or Air Fry:
- For grilling cook the skewers over medium high heat for 15 to 20 minutes turning frequently so all sides get golden and the chicken cooks evenly. Keep brushing with more sauce as they grill for an addictive caramelized coating. Use a thermometer to confirm the chicken hits 165 degrees for perfect juiciness. If air frying arrange skewers in a single layer and cook at 400 degrees for about 10 to 12 minutes flipping halfway
- Finish and Serve:
- Transfer the hot cooked skewers to a fresh plate. Drizzle or brush them with the reserved creamy Bang Bang sauce and a final flourish of hot honey if you like Serve while hot with extra sauce on the side for dunking
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My favorite part is always the sauce—I could eat it straight off the spoon This dish reminds me of backyard barbecue nights when everyone gets sticky fingers and laughs over second helpings
Storage Tips
Store leftover chicken skewers in an airtight container in the fridge for up to four days. Reheat them in an air fryer at 350 degrees for about three minutes for crispy edges or gently warm in the microwave but go slowly to keep the chicken tender and not rubbery
Ingredient Substitutions
You can swap chicken breasts if you prefer leaner meat though thighs stay juicier. For a mild version skip the cayenne pepper and reduce Sriracha. Any liquid honey works if you cannot find hot honey it still brings sweetness and sticks beautifully to the chicken
Serving Suggestions
Pile these skewers onto a big platter and scatter with fresh lime wedges and chopped cilantro. Serve alongside cool crisp salads or over steamed rice to soak up all the extra sauce. These taste great cold too making them perfect for picnics and lunchboxes
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Cultural and Historical Context
While Bang Bang sauce pulls from Asian flavors like Thai sweet chili and Sriracha the dish itself is a playful American take on classic street skewers. It is a modern fusion that captures the magic of cookouts and takeaway bites
Frequently Asked Questions
- → What type of chicken works best for skewers?
Boneless, skinless chicken thighs are recommended for their juicy texture, but chicken breast can also be used for a leaner option.
- → How do you keep wooden skewers from burning?
Soak wooden skewers in water while prepping the chicken to keep them from burning on the grill or in the air fryer.
- → Can I adjust the spice level?
Yes. Make the skewers milder by omitting cayenne, reducing Sriracha, or skipping hot honey in the sauce.
- → What is bang bang sauce made of?
Bangs bang sauce combines mayonnaise, Thai sweet chili sauce, Sriracha, and fresh lime juice for a tangy, spicy blend.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to four days. Reheat in the air fryer at 350°F to keep the edges crisp.
- → Can I make these skewers ahead of time?
Yes, marinate and assemble in advance, then grill or air fry just before serving for best texture and flavor.