Easy Bang Bang Chicken Skewers with Sweet Chili Sauce (Print version)
Juicy chicken skewers grilled until lightly charred, then brushed with creamy sweet chili bang bang sauce.
# Ingredients:
For the chicken skewers
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
3/4 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
8 wooden or metal skewers
For the sweet chili bang bang sauce
08 -
1/2 cup (120 g) mayonnaise
09 -
1/3 cup (80 ml) Thai sweet chili sauce
10 -
1-2 tablespoons sriracha, to taste
11 -
1 tablespoon honey
12 -
1 tablespoon fresh lime juice
13 -
1 small garlic clove, finely grated
14 -
2 tablespoons sliced green onions, for garnish
15 -
1 tablespoon sesame seeds, for garnish
# Instructions:
01 -
If using wooden skewers, soak them in water for at least 30 minutes. Heat a grill or grill pan to medium-high, about 400-425°F.
02 -
Toss the chicken pieces with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 -
Whisk mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and grated garlic until smooth. Move about 1/3 cup to a separate bowl for brushing the chicken.
04 -
Thread the chicken onto skewers, leaving a tiny bit of space between pieces so they cook evenly.
05 -
Grill for 10-12 minutes, turning every 2-3 minutes, until lightly charred and nearly cooked through.
06 -
Brush the skewers with the reserved sauce during the last 2 minutes of cooking. Cook until the thickest chicken piece reaches 165°F.
07 -
Rest for 3 minutes. Drizzle with the clean remaining sauce and garnish with green onions and sesame seeds.
# Good to know:
01 -
Use chicken thighs for the juiciest skewers.
02 -
Brush sauce near the end of grilling to prevent scorching.
03 -
Serve with rice, slaw, cucumber salad, or lettuce cups.