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When I want an easy weeknight dinner that seriously hits big on taste, I always grab these Bang Bang Chicken Skewers. You'll get a magical blend of caramelized grill flavor, a creamy kick, a swirl of sweet chili, and a little zing. You can roast these on a grill, or toss them in the air fryer and they're tasty no matter what. The real game-changer here? That bang bang sauce. It clings to every bite and totally wakes up your mouth.
I first whipped these up for summer BBQs, but honestly, everyone asks for them all year. Even picky folks come back for seconds—there's never any left over!
Irresistible Ingredients
- Mayonnaise: Makes the sauce creamy and rich. Go for the full-fat kind for best flavor
- Thai sweet chili sauce: Brings that punchy sweet tang. Check for one with fewer funky additives if you can
- Chicken thighs: Cut into cubes about an inch big. They're juicier than breasts and get really flavorful when grilled. Free range or organic has extra mojo
- Extra virgin olive oil: Locks in moisture and helps the spice blend stick. The fresher the bottle, the better it tastes
- Paprika: Adds smoky color and flavor. The more vibrant red, the deeper the taste
- Sriracha: Zips in bold chili flavor. Adjust to make it as hot as you like
- Lime juice: Brightens up the sauce. Fresh is always worth it
- Salt: Makes everything pop. Kosher or sea salt gives the cleanest flavor
- Cayenne pepper: Adds a fiery note. Skip for a gentler bite
- Garlic powder: Rounds out the savory depth. Freshly ground is best for strong flavor
- Hot honey: Drizzle for a sweet spicy finish—store bought or homemade both work
- Black pepper: Gives a softer heat. Fresh cracked is the tastiest
Easy Instructions
- Tidy Up Chicken:
- Trim away any extra fat, then dice chicken thighs into even cubes. Keeping each piece similar helps cook everything evenly
- Get the Skewers Ready:
- Soak those wooden skewers in water for a bit (fifteen-ish minutes). Thread chicken pieces on most of the way, leaving half an inch free at each end for easy flipping
- Mix Up Bang Bang Sauce:
- Blend together mayo, lime juice, sweet chili sauce, plus sriracha until totally smooth in a bowl. Scoop half into a clean cup for dunking later
- Season the Chicken:
- Add chicken, olive oil, garlic powder, paprika, salt, cayenne, and pepper to a large bowl. Use your hands or tongs and toss so every piece gets coated. Let it rest about ten minutes
- Brush with Sauce:
- Line up skewers on a tray, then slather with half the bang bang sauce. Flip them so they're brushed all over
- Throw on the Grill:
- Crank up the grill to medium high. Lay skewers directly over the heat. Grill for fifteen to twenty minutes, rolling them around often for that tasty char. Keep brushing with sauce as they cook. Make sure chicken reads 165°F on a thermometer
- Air Fry if You Want:
- Pop skewers into your air fryer basket in one layer. Blast at 400°F for ten to twelve minutes, turning halfway through. Confirm they're done—165°F in the thickest part
- Final Touches:
- Set skewers on a plate. Slap on the reserved sauce and drizzle hot honey right before serving. Eat immediately for max flavor
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I'm always pouring on extra Thai sweet chili sauce. My grandma once said this sauce could make cardboard tasty—she wasn't lying! There's just something about that sticky sweet bite that wins over every person at the table.
Storage Pointers
Keep any extras in a sealed container in the fridge up to four days. When you reheat, use the air fryer or a quick zap in the microwave. Don't go too long though, or the chicken dries out.
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Swap Out Ingredients
No chicken thighs? Boneless skinless breasts are fine, but shave a few minutes off the cooking. Want less heat? Leave out cayenne and pick regular honey. Greek yogurt stands in for mayo if you want something lighter in your sauce.
Smart Serving Ideas
Pile these skewers on top of a bowl of rice or crunchy slaw, or stuff them in flatbreads loaded with fresh veggies. They're always hits at parties, tailgates, and make the best grab-and-go lunches with leftovers.
Cultural Backstory
The OG Bang Bang Chicken is a Sichuan street snack—shredded chicken covered in a bold, spicy sesame sauce. The American spin takes those flavors but slaps on sweet chili and mayo for a bold, creamy twist. Pure fusion food magic.
Frequently Asked Questions
- → Which chicken should I use?
Grab boneless, skinless thighs for juicy results, or swap for chicken breast if you want it lighter.
- → How do I tone down the spice?
Don't add cayenne and go light on the Sriracha if you want these skewers milder.
- → Why soak wooden skewers?
Soaking stops your sticks from charring. Dunk them in water before loading up with chicken and cooking.
- → When’s the chicken ready?
Shoot for 165°F inside and make sure the outside’s got a little char. That's when you know they’re good to eat.
- → Will leftovers reheat well?
Pop them in your air fryer at 350°F for a couple minutes. They’ll come out warm and still juicy.
- → Is the sauce really sweet?
The flavor hits tangy, creamy, and a little sweet. If you like it less sugary, just hold back on the chili sauce or skip honey.