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Is there anything better than smoky spicy skewers fresh off the grill? I keep making Bang Bang Chicken Skewers with a Kick because they're just packed with flavor. Creamy sauce, juicy chicken, little bits of char all over. They're sure to get your crew talking, whether it's a weeknight dinner or a backyard hangout.
This used to be my last-minute party move. My family still laughs about how these would vanish fast at my BBQs. Years go by, and they're still everyone's favorite.
Ingredients List
- Chicken thighs or breasts: thighs are soft and packed with flavor, but breasts keep things lean if that's your thing
- Low sodium soy sauce: umami booster, reach for a decent bottle for the best flavor
- Sriracha: cranks up the heat, whatever brand you love works
- Honey: gives that sweet heat, raw honey will add a hint of flowers
- Rice vinegar: brightens things up, unseasoned is best so you control the taste
- Extra virgin olive oil: keeps things moist and silky, plus a hint of fruitiness
- Garlic powder: adds cozy warmth, get a fresh jar for max flavor
- Fresh ground black pepper: lends that tingly heat, grind just before using if you can
- Smoked paprika: smoky with a little sweet edge, Spanish types taste best
- Full fat mayonnaise: gives the sauce its rich creamy texture
- Sweet chili sauce: touches of sweetness and a dash of Southeast Asian vibes
- Lime juice: perks up the sauce—pick plump limes for extra zest
- Fresh cilantro or parsley for topping: grab perky herbs for max freshness
- Lime wedges: squeeze on at the end for a flavor pop
Step-by-Step Directions
- Marinate the Chicken:
- Dump the chicken pieces in a bowl with olive oil, soy sauce, sriracha, honey, black pepper, smoked paprika, garlic powder, and rice vinegar. Make sure every chunk gets coated. Pop it in the fridge for at least half an hour. If you’ve got more time—say, four hours—even tastier!
- Prep the Skewers:
- Soak bamboo skewers in water for a half hour so they won't char on the grill. Thread chicken onto skewers with little gaps so the heat gets everywhere.
- Whip Up Bang Bang Sauce:
- Mix together mayo, sweet chili sauce, lime juice, sriracha, and a squirt of honey if you wanna go sweeter. Stir until it's totally creamy. Taste and add more heat if you like.
- Get the Grill Hot:
- Fire up your outdoor grill or crank a grill pan to medium-high. Brush the grates with oil so nothing sticks and you'll get those perfect marks.
- Cook the Skewers:
- Put skewers over the hot grill, turning every couple minutes so they char all around. Ten to twelve minutes is usually perfect. For the last two or three minutes, slather on some sauce and let it bubble up and get sticky.
- Serve It Up:
- Lay skewers on a plate, drizzle with more bang bang sauce. Top with a scatter of fresh herbs and set out extra lime wedges. Let everyone squeeze their own hit of lime before digging in.
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Good Things to Know
- Packed with protein—it really fills you up
- Great for leftovers—you can heat ‘em up and they don’t dry out
- Tastes awesome with simple rice or a leafy salad
I’ll admit it, smoked paprika is my secret weapon. That whiff of smoke takes basic grilled chicken from boring to crazy good. Bonus: my family always races for the last splash of sauce—it’s just so tangy and creamy you can't stop eating it!
Keep It Fresh
Wrap extra skewers tight with foil, or drop them in an airtight tub. They’re still good up to three days in the fridge. To reheat, pop them in the oven or microwave. Brush on a bit more sauce to bring them back to life.
Swap Options
No honey in the pantry? Use agave or maple syrup instead. Greek yogurt stands in for mayo if you want it lighter and a bit tangy. Out of sriracha? Try chili garlic paste for serious heat. I love thighs because they stay moist, but breasts work too.
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Serving Ideas
Put a pile of these skewers with coconut rice and crisp cucumber salad for a chill dinner. They rock on a party platter with grilled shrimp and veggies too. I’ll even toss leftover chicken on greens and drizzle on bang bang sauce for a fast salad lunch.
Behind the Dish
This dish is a mashup of flavors you'd find at Asian food stalls—spicy, rich, creamy, all jamming with grilled chicken. My twist brings in BBQ vibes so it feels perfect for a backyard meal with friends or family.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Totally—you can swap in chicken breast if you like it lean. Just keep an eye on it because breast cooks up quicker than thighs do.
- → What makes bang bang sauce spicy?
It’s that hit of sriracha mixed with sweet chili sauce. That’s where the heat and sweet tang come from in every spoonful.
- → How can I keep chicken skewers juicy?
Let the chicken soak in the marinade for at least half an hour. Don’t let it sit too long on the grill or you’ll dry it out.
- → What sides pair well with these skewers?
Steamed rice, crisp salads, or grilled veggies work great here. Top things off with herbs and a squeeze of lime for a flavor boost.
- → Can I make these skewers ahead of time?
You sure can! Marinate and thread the chicken on sticks early, then pop them on the grill just before you’re ready to eat.