Go Back
Bang Bang Chicken Skewers
Laura

Bang Bang Chicken Skewers

Juicy grilled chicken thighs coated with a creamy, sweet-spicy bang bang sauce and finished with lime and fresh herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Marinating time 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 1/3 cup Thai sweet chili sauce
  • 1 tablespoon Sriracha plus more to taste
  • 1 tablespoon fresh lime juice
  • 8 wooden or metal skewers
  • 2 tablespoons cilantro or green onions chopped, for serving

Equipment

  • Grill
  • Mixing bowls
  • Whisk
  • Instant-read thermometer
  • Wooden or metal skewers
  • pastry brush

Method
 

  1. Prepare the skewers: Soak wooden skewers in water for at least 30 minutes. Cut the chicken into even pieces.
  2. Season the chicken: Toss chicken with olive oil, honey, smoked paprika, garlic powder, onion powder, salt, and pepper. Rest for 20 to 30 minutes.
  3. Make the sauce: Whisk mayonnaise, Thai sweet chili sauce, Sriracha, and lime juice. Divide the sauce between two bowls.
  4. Thread the skewers: Add chicken pieces to the skewers, leaving small spaces between them.
  5. Grill: Heat a lightly oiled grill to 400 to 425°F. Grill for 5 to 6 minutes per side, turning as needed.
  6. Finish: Brush with sauce during the final 2 minutes. Cook until the thickest piece reaches 165°F.
  7. Serve: Brush with the clean reserved sauce and garnish with cilantro or green onions.

Notes

  • Keep sauce that touched raw chicken separate from the sauce served at the table.
  • Chicken thighs provide the juiciest texture, but chicken breast can be used.
  • Refrigerate leftovers in a sealed container for up to three days.