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Whenever I'm hunting for something super simple that still packs a wild punch of flavor, these Bang Bang Chicken Skewers are my go-to. You get sweet chili heat, a creamy bite, charred edges, and a pop of zing. Toss 'em on a grill or air fry them if that's more your thing. They're tasty every time. Want to know why they're awesome? That bang bang sauce hugs every chunk and seriously wakes up your taste buds.
I started making these for backyard cookouts but, honestly, folks want them no matter the season. Even the pickiest eaters grab seconds. They disappear every time!
Mouthwatering Ingredients
- Mayonnaise: Makes it thick and smooth. Use real mayo for flavor that really pops
- Thai sweet chili sauce: Gives you that sweet and tangy vibe. Try to grab one that skips extra weird stuff if you find it
- Chicken thighs: Chop into one-inch cubes. Juicier than breast and way more flavor from the grill. Choose organic or free range if you want it even better
- Extra virgin olive oil: Keeps things juicy and helps the spices hang on. Fresher oil, tastier dish
- Paprika: Doubles down on color and smokiness. The brighter, the fresher the taste
- Sriracha: Gives it that chili hit. Add as much as you want for more fire
- Lime juice: Gives everything a zesty lift. Go fresh if possible
- Salt: Brings all the flavors into focus. Kosher or sea salt for clean taste
- Cayenne pepper: Fires things up. If you like it mellow, leave it out
- Garlic powder: Rounds out the flavor. Freshly ground means extra oomph
- Hot honey: Drizzle for sticky sweet heat, store bought or DIY both work
- Black pepper: Lays down a subtle heat note. Fresh cracked is extra good
Chill Instructions
- Final Sauce Splash:
- Once cooked, move skewers to a dish. Slather over the extra sauce and give them a hot honey swirl right before chowing down. Dive in while they're still hot for best taste
- Go Air Fryer:
- Arrange skewers in the air fryer in a single layer. Set to 400°F and cook ten to twelve minutes, flipping midway. They're ready when a thermometer says 165°F in the thickest part
- Fire Up that Grill:
- Set grill to medium-high. Lay skewers above the flame. Grill fifteen to twenty minutes, turning often for deep char. Keep slathering on sauce during cooking. Chicken's done when it hits 165°F inside
- Brush It Up:
- Lay out your skewers, then coat them using half your bang bang sauce. Spin them to coat all sides
- Spice the Chicken:
- Grab a big bowl and toss in chicken, olive oil, garlic powder, paprika, salt, cayenne, and pepper. Use hands or tongs to coat every piece. Let it chill for about ten minutes
- Bang Bang Sauce Mix:
- Mix mayonnaise, lime juice, sweet chili sauce, and sriracha in a bowl until smooth. Save half in a cup for dipping after cooking
- Get Skewers Wet:
- Soak wood skewers in water for about fifteen minutes. Thread chicken on, leave half an inch bare at each end for easy flipping
- Dice That Chicken:
- Trim off fat, then cube up the chicken thighs. Keeping them even helps everything cook through evenly
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I keep laying on more sweet chili sauce. My grandma used to say this stuff would make even paper taste awesome—she didn't exaggerate! That super sticky sweetness is always a hit.
Leftover Hacks
Toss leftovers in a tight-lid container in the fridge. They're good for four days. When heating up, pop 'em in the air fryer or microwave for a quick warm-up—just don't blast them too long or they'll dry out.
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Easy Swaps
Don’t have thighs? Swap in chicken breasts but shave off a few cooking minutes. Want less spice? Ditch the cayenne and grab plain honey. You can use Greek yogurt in the sauce instead of mayo if you want it lighter.
Tasty Serving Moves
Throw these skewers over slaw or steamy rice, or tuck in flatbreads with lots of crunchy veggies. Folks clean the plate at tailgates, parties, and they're awesome cold for quick packed lunches.
Global Story
Original Bang Bang Chicken came from the streets of Sichuan—it's shredded chicken with a chill, spicy sesame sauce. The U.S. twist flips it with creamy mayo and sweet chili sauce for a fresh, bold mashup. That's some real food fusion magic.
FAQs About the Recipe
- → Which chicken should I use?
Best bet is boneless chicken thighs—they come out super juicy. Chicken breast works if you want something leaner.
- → How do I tone down the spice?
Skip the cayenne and use just a little Sriracha for milder heat.
- → Why soak wooden skewers?
Water-soaked sticks don’t burn. Just soak in water before loading them up.
- → When’s the chicken ready?
When it hits 165°F inside and you see a good sear on the outside, you’re good to eat.
- → Will leftovers reheat well?
Toss them back in your air fryer for a few minutes at 350°F. They’ll be warm and juicy again.
- → Is the sauce really sweet?
This sauce is creamy and tangy, with a hint of sweet. Not a fan of sweet? Just dial back the chili sauce or forget the honey drizzle.