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When I need a fast dinner that hits the spot, Bang Bang Chicken Skewers are my go-to. You get a juicy bite thanks to grilling, sweet chili meets creamy spice, and there’s a little tang that brightens it all up. Use the grill or toss them in your air fryer. They work both ways and always taste awesome. Don’t even get me started on the bang bang sauce—it covers every bit and makes you want more every time.
I started making these for backyard parties, but pretty soon my crew wanted them all year long. These are always the first thing gone. Even the picky ones ask for seconds.
Tasty Ingredients
- Chicken thighs: Cut into chunks about one inch square. This type stays juicy and soaks up tons of flavor. Organic or free range if you can find them
- Extra virgin olive oil: Keeps things moist and helps all the seasonings stick. Fresh and fragrant oil works best
- Paprika: Gives a cozy smoky taste. The richer and redder, the prettier they look
- Garlic powder: Kicks up the savory punch. Freshly milled is super flavorful
- Black pepper: Tosses in a mild heat. Crack it fresh for that real pop
- Cayenne pepper: Turns up the spice. Leave it out if you don’t do hot
- Salt: Brings all the flavors forward. Sea salt or kosher are both awesome
- Hot honey: Drizzles on sweet with heat. You can use homemade or grab some from the store
- Mayonnaise: Makes the sauce nice and creamy. Go for full-fat—trust me
- Lime juice: Brings brightness to the mix. Squeeze it fresh if you can
- Thai sweet chili sauce: Big sweet and tangy energy here. Get one without a ton of fillers for top zing
- Sriracha: All about chili flavor. Add more or less to suit your heat level
Easy How-To Steps
- Get Chicken Ready:
- Chop chicken thighs into chunk-sized cubes, about an inch each. Trim off any extra fat and try to keep the pieces close in size so nothing overcooks.
- Season the Meat:
- Grab a big bowl and coat chicken with olive oil, paprika, salt, garlic powder, black pepper, plus cayenne if you want it spicy. Mix up by hand or use tongs to get everything covered. Give it a quick rest—ten minutes lets it soak up the flavor.
- Load Up Skewers:
- Dunk your wooden skewers in water so they don’t burn later (fifteen minutes is good). Stick those chicken cubes onto the skewers, almost all the way up but leave a bit at each end for holding.
- Whip Up Bang Bang Sauce:
- Toss mayo, fresh lime juice, sweet chili sauce, and sriracha in a bowl. Whisk it till smooth. Save half of the sauce for dipping at the end.
- Slather On Sauce:
- Lay your lined-up skewers on a pan. Brush on half that sauce. Flip the skewers around so you don’t miss a spot.
- Grill Time:
- Heat grill to medium-high. Put skewers straight on. Grill fifteen to twenty minutes, turning so they color up everywhere. Keep basting with sauce as they cook. Check they hit 165°F inside before you eat.
- Using an Air Fryer:
- Lay skewers in the air fryer basket in a single layer. Crank it to 400°F. Cook ten to twelve minutes, flip halfway through. Double check that 165°F inside.
- Wrap It Up:
- Move skewers to your serving plate. Brush on the rest of your sauce and give a good drizzle of hot honey. Eat right away for peak juiciness and snap.
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Extra sweet chili sauce is always a yes for me. My grandma swore it’d make even cardboard tasty and she was totally right. It’s that sticky sweet magic nobody can turn down.
Leftover Tips
Pop any leftovers into a sealed container and stash in the fridge—good for up to four days. For reheating, the air fryer keeps them crispy, or try the microwave for a softer bite. Don’t blast it too long or the chicken will dry out.
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Swap Outs
No chicken thighs? Go with skinless chicken breasts, but watch the cook time so they stay juicy. Want less heat? Just ditch the cayenne and sub in plain honey instead of hot. Lighter mood? Use Greek yogurt instead of mayo—it’s tasty and fresh.
Fun Ways To Serve
Set the skewers over jasmine rice or a crunchy slaw, or stuff them in soft flatbreads with crisp veggies. These are perfect for potlucks, football hangouts, or grab-and-go lunches the next day.
Where It’s From
The original Bang Bang Chicken is a snack from Sichuan, where chicken is hand-shredded and tossed with spicy sesame sauce. This twist keeps the saucy punch, but adds creamy mayo and sweet chili to bring that fun fusion flavor.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless thighs are the way to go for extra juicy chicken, but you can use breasts if you want it lighter.
- → How can I make the skewers less spicy?
Just skip the cayenne and cut back on Sriracha in the sauce to dial down the heat.
- → Should I soak wooden skewers?
Yep, gets them wet first—a soak keeps them from burning while you cook either way.
- → How do I know when the chicken is cooked?
When it hits 165°F inside and the outside has a nice caramelized look, it's done.
- → Can these skewers be reheated?
Definitely, pop them in a 350°F air fryer for a few minutes so they're just warmed through and stay juicy.
- → Is the bang bang sauce very sweet?
The sauce packs some tang and a touch of sweetness, but you can make it less sweet by easing off the chili sauce or honey.