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I always go for these saucy spicy Bang Bang Chicken skewers when I crave cozy food with a little fire. The chicken turns out juicy and smoky, smothered in a tangy creamy sauce, and spruced up at the end with fresh herbs and a squeeze of lime. They never last long, whether I’m grilling for the whole family or having a chill night.
The first night I shared this dish with friends, it vanished before anything else did. Now my kids always ask for their “not-too-hot but kinda spicy” favorite meal.
Delicious Ingredients
- Fresh parsley or cilantro: use as an herb garnish, both add a pop of flavor and color
- Lime wedges: squeeze a wedge right before eating for zing, look for fat, juicy ones
- Mayonnaise: creamy base of the sauce, go for full-fat for the smoothest result
- Sweet chili sauce: brings sweet heat, try a Thai brand for that real flavor
- Lime juice: adds fresh flavor, always better squeezed yourself
- Chicken thighs or breast: both dark and light cuts are juicy, pick a good cut for the best bite
- Soy sauce: hits you with that salty, umami punch, low sodium helps you manage salt
- Sriracha sauce: gives your skewers a serious kick, any tried-and-true brand works
- Honey: adds sweetness and a nice glaze, pure honey’s the move
- Rice vinegar: brightens things up, use plain stuff for the cleanest taste
- Olive oil: helps seasonings latch on and keeps chicken juicy, extra virgin is great
- Garlic powder: for that rich garlicky flavor, pick a name you trust
- Smoked paprika: adds that faint smoked touch, Spanish is especially tasty
- Black pepper: grind it fresh for the biggest flavor boost, whole peppercorns are best
Easy Directions
- Add the Fresh Garnishes:
- Once everything’s cooked, move the skewers to your plate. Top with chopped herbs and give a big squeeze of lime to brighten everything up. Douse with the rest of that bang bang sauce.
- Grill Time:
- Lay the skewers on your hot grill, turning them every couple of minutes to get an even char. Cook for about twelve minutes or till the chicken is cooked through and has some color. Brush with bang bang sauce for extra goodness in the last minute.
- Heat That Grill:
- Get the grill (or grill pan) super hot over medium-high. Swab with oil so nothing sticks.
- Skewer the Chicken:
- If your skewers are wood, soak them in water at least fifteen minutes so they don’t catch fire. Thread your marinated chicken, leave little gaps so everything cooks right.
- Mix Up the Sauce:
- Toss mayo in a small bowl, stir in sweet chili, a squirt of sriracha, lime, and a bit of honey if you want it sweeter. Mix till it’s smooth. Cover and chill till you’re ready for it.
- Let Chicken Soak up Flavor:
- Whisk soy, honey, sriracha, olive oil, rice vinegar, garlic powder, smoked paprika, and black pepper in a big bowl. Toss in chicken so it all gets covered. Let it chill covered for at least thirty minutes up to four hours—the longer, the tastier.
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The sweet chili sauce makes everything shine. I first came across my top pick at a neighborhood Asian shop. It gives these skewers a tang and a soft spicy finish. My youngest always races to the table just to dunk extra in more sauce.
Storage Tips
Pop leftovers in a sealed box and they’ll stay moist for up to three days in the fridge. Don’t mix in the bang bang sauce till you eat. Try the cold chicken tossed on salad or tucked into a wrap, it’s great both ways.
Ingredient Swaps
No rice vinegar? Apple cider vinegar gives a mellow tang. Out of sriracha? Grab sambal oelek, it’s chunkier but tasty. Use any mayo you like, and chicken thighs, breasts, or even turkey breast, all turn out great.
Serve It Up
Layer up over fluffy rice or sesame noodles. They make fun party snacks too, just cut the chicken smaller and hand out toothpicks. Turn it into a meal with a snap pea salad or crisp quick pickles on the side.
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Tasty Background
Bang Bang Chicken started as a grab-and-go street snack in Sichuan. Folks would smack the cooked chicken and spoon on a punchy sauce. This twist has all that sweet, spicy, tangy magic—just easier, thanks to grilling and a cool creamy sauce.
Frequently Asked Questions
- → What's the tastiest cut of chicken to use?
Go for thighs for juicy bites and extra marinade soaking, but small pieces of chicken breast will do the trick too as long as they're chopped up for even grilling.
- → What's the best marinating time?
Let it sit for 30 minutes if you're in a hurry, but a few hours in the marinade will really boost the flavor.
- → Can I make this using a grill pan inside?
You sure can. Crank the stove-top grill pan so it's hot. That way you'll get those nice grill marks and tasty char on your chicken.
- → How do I keep every skewer piece cooked just right?
Don't squish the chicken tight—leave a little gap so the heat works its way around, cooking them all the way through.
- → What fresh toppings should I use?
Chop up cilantro or parsley, toss it on, and add a few wedges of lime to make everything fresh and pop with flavor.