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When I need something quick that totally satisfies, Bang Bang Chicken Skewers are it for me. Grilling gives them big flavor and they always come out juicy. There’s a little creamy heat, a touch of sweet, and some tanginess in each bite. If it’s hot outside, I’ll use the grill, but these do great in the air fryer, too. Either way, they turn out delicious. And the sauce? I could eat it with a spoon—it smothers every piece and you’ll wish you made extra.
I first made these for summer cookouts, but now my friends beg for them any month. They disappear faster than anything else. Even folks who are super picky load up their plate.
Mouthwatering Ingredients
- Lime juice: Squeezed over everything for a punch of brightness. Go for fresh if possible
- Mayonnaise: Adds creamy goodness to the sauce. Full-fat works best—don’t skimp
- Paprika: Brings in smoky depth and color. Rich, bright paprika makes them pop
- Salt: Makes all the flavors shine. Sea salt or kosher salt do the trick
- Chicken thighs: Slice into one-inch pieces. Dark meat stays moist and drinks up the marinade. Grab free range or organic if you can
- Sriracha: Packs a chili punch. Add less—or more—depending how spicy you like it
- Cayenne pepper: For folks who want an extra spicy kick. Skip it if you don’t love heat
- Extra virgin olive oil: Coats the meat so everything sticks and keeps it juicy. A good, fresh oil is best
- Garlic powder: Adds savory flavor. Freshly ground is next-level
- Hot honey: Brings sweet heat to the party. Any kind you like is fine—store-bought or homemade
- Black pepper: Little bit of heat and lots of flavor. Use a grinder for the best taste
- Thai sweet chili sauce: This makes it pop—sweet, zippy, and a bit sticky. Look for one without too many weird ingredients
Simple Steps
- Wrap It Up:
- Slide your finished skewers onto a plate. Swirl the rest of the sauce all over and splash with hot honey. Dig in quick while they’re piping hot and still tender.
- Using an Air Fryer:
- Line your skewers in the basket in one layer. Set it at 400°F. Cook about ten or twelve minutes, flipping halfway so both sides crisp up. Make sure they’ve reached 165°F before you eat.
- Grill Time:
- Fire up your grill around medium-high heat. Drop on those skewers. Let them cook fifteen to twenty minutes, turning often. Slather more sauce over as they sizzle. They’re done when a thermometer says 165°F.
- Slather On Sauce:
- Lay all your prepped skewers on a tray. Cover them with half of the sauce, flip, and brush the other side so they’re coated everywhere.
- Whip Up Bang Bang Sauce:
- Mix up fresh lime juice, mayo, sweet chili, and sriracha in a bowl until it’s smooth. Stash half in a separate dish for dipping later.
- Load Up Skewers:
- Soak wood skewers for at least fifteen minutes. Stab those chicken chunks on, leaving the ends open for grabbing. Don’t pack them too close together.
- Season the Meat:
- Tumble the chicken in a bowl with olive oil, black pepper, paprika, garlic powder, salt, and cayenne if you want it fiery. Toss by hand or with tongs to coat well. Give it a ten-minute break so the flavor soaks in.
- Get Chicken Ready:
- Slice your chicken thighs into one-inch cubes. Trim the extra fat so everything cooks evenly. Try to make them all around the same size.
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I’ll never skip extra sweet chili sauce. My grandma always said it could save the toughest dishes, and honestly, she nailed it. That sticky, sweet touch makes anything a hit.
Leftover Ideas
Tuck extras into a sealed container and pop it in the fridge—it’ll be fine for about four days. Warm them up again in the air fryer for a crisp edge or use the microwave for a softer bite. Just don’t overcook—they’ll dry out quick.
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Switch Things Up
If you’re out of thighs, skinless chicken breasts are fine—just cook less so they don’t dry out. Not into heat? Swap cayenne for regular honey, or leave it off. Want it lighter? Greek yogurt stands in for mayo and tastes super fresh.
Serving Ideas
Lay the skewers on fluffy jasmine rice or pile them on a crunchy cabbage slaw. You can also stuff them in soft flatbreads with some crisp veggies. Bring them to a tailgate, pass them at a potluck, or pack them in lunchboxes for later.
Origin Story
These get inspiration from traditional Sichuan Bang Bang Chicken, where the meat’s shredded and mixed with a spicy sesame sauce. This version swaps in creamy mayo and sweet chili, but still brings the fun, saucy vibe.
Common Recipe Questions
- → What type of chicken works best?
Try boneless thighs for maximum juiciness, but you can totally swap in chicken breast for something lighter.
- → How can I make the skewers less spicy?
Leave out the cayenne and use less Sriracha in the sauce. The spice level drops a lot that way.
- → Should I soak wooden skewers?
You bet—give them a good soak in water. That keeps the sticks from catching fire while cooking.
- → How do I know when the chicken is cooked?
Once the inside hits 165°F and the outside’s got a nice brown edge, you can pull them off the heat.
- → Can these skewers be reheated?
For sure, just toss them in the air fryer at 350°F for a few minutes. They stay moist and reheat quickly.
- → Is the bang bang sauce very sweet?
It’s got zing with a bit of sweetness, but you can skip the honey or go easy on the chili sauce to keep it less sweet.