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When I'm craving something cozy with a little fire, these saucy Bang Bang Chicken skewers are my go-to. The chicken stays juicy and smoky, the creamy tangy sauce wakes it up, and a hit of herbs and lime at the end always makes folks happy. This is a crowd-pleaser for weekend BBQs and comfy nights at home.
I still remember the first time I made this—my friends grabbed every skewer before any other dish Even my own kids ask for it when they want just a little spice but not so much
Irresistible Ingredients
- Fresh parsley or cilantro: bright finishing touch either herb works try flat-leaf parsley or cilantro for color
- Lime wedges: squeeze right before eating for punchy flavor find juicy limes for best results
- Mayonnaise: makes the sauce creamy use full-fat for best texture and smoothness
- Sweet chili sauce: gives gentle heat and sweetness pick a Thai label for real-deal flavor
- Lime juice: perks up the sauce squeeze it yourself for zesty taste
- Chicken thighs or breast: pick either for juicy or lean bites just choose good quality
- Soy sauce: adds salty depth go for low sodium if you’re watching salt
- Sriracha sauce: gives things a real spicy zing your fave brand keeps things predictable
- Honey: lets the chicken get sticky and sweet real honey tastes best
- Rice vinegar: brings brightness plain unseasoned is ideal
- Olive oil: keeps chicken juicy and sticks all the spices on try extra virgin
- Garlic powder: adds mellow garlic flavor reputable brands help keep it clean
- Smoked paprika: layers in a smoky taste Spanish style is especially good
- Black pepper: for gentle heat use freshly ground for a burst of flavor
Simple Step Guide
- Serve and Add Finishing Touches:
- Pop the hot skewers on a plate Scatter fresh parsley or cilantro Drizzle leftover bang bang sauce Squeeze lime over before digging in
- Grill It Up:
- Once the grill is ready, put skewers over the heat Turn them every couple minutes for an even char Ten to twelve minutes later, chicken should be done and golden Brush some sauce right before the end for an extra sticky glaze
- Crank Up the Grill:
- Heat your grill or grill pan until it’s medium high Give it a quick brush or spray of oil Wait until it’s good and hot
- Skewer the Chicken:
- Wooden skewers? Soak them in water for at least fifteen minutes so they don’t burn Thread marinated chicken pieces on, leaving space between each
- Make the Sauce:
- In a bowl, add mayonnaise then mix in sweet chili sauce, sriracha, lime juice, and honey for a bit more sweetness Stir till it’s smooth Pop it in the fridge till serving
- Let the Chicken Soak Up Flavor:
- Put chicken pieces in a large bowl Mix soy sauce, sriracha, honey, rice vinegar, olive oil, garlic powder, smoked paprika, and pepper together to make your marinade Pour over chicken and mix so each piece is covered Cover and toss in the fridge for anywhere from half an hour to four hours More time makes flavor pop
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This dish wouldn’t be the same without sweet chili sauce. The best one I ever found was at a little Asian shop nearby. It gives just enough sweet heat without taking over. When I make these, my youngest always races to snag extra sauce first.
Leftover Hints
Stays juicy in the fridge for three days max Just seal in a container and keep the sauce on the side until you’re ready to eat Cold leftovers make a great salad topper or rolled up in a wrap
Swap-Outs
Missing rice vinegar? Apple cider vinegar works pretty well Out of sriracha? Sambal oelek is chunkier but tasty Any mayonnaise is fine and either chicken thighs or breast come out delicious Turkey breast even works if you want super lean
Ways to Eat
Pile them on plain rice or sesame noodles—they’re both winners For a party snack make smaller chicken bites and pass out toothpicks For something bigger, add crisp cucumber salad or a quick veggie pickle on the side
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Tasty Origins
Bang Bang Chicken started out as street food in Sichuan, where folks would smash chicken and toss it in a killer sauce This version uses Western shortcuts like grilling and swaps in a creamy topping but still nails that sweet spicy tangy punch
Recipe FAQs
- → What cuts of chicken pack the most flavor?
Thighs don’t dry out and soak up the marinade like champs when grilled. If you like breast meat, chop it up small so it cooks evenly, and you’re good to go.
- → How long does chicken need in the marinade?
Let it relax at least half an hour to pick up flavor, but if you can, let it hang out for four hours for even more punch.
- → Is it cool to use a grill pan instead of grilling outside?
For sure. Heat up a grill pan on your stove so you still get those lovely charred bits and caramelized edges on the chicken.
- → How can I make sure my skewers cook evenly?
Don’t crowd the pieces! Leave little gaps between them so the heat can reach all sides and cook ‘em just right.
- → What’s the best way to top this off?
Chop up some fresh parsley or cilantro and squeeze on lots of lime. That combo wakes everything up and cuts the sweet heat.