Description
Tender pieces of marinated chicken threaded onto skewers and grilled to juicy perfection, then brushed with a creamy, sweet-heat Bang Bang sauce. These skewers make an irresistible appetizer or a lively main dish when paired with rice or a crisp salad.
Ingredients
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons neutral oil such as vegetable or canola
Salt and freshly ground black pepper
For the Bang Bang sauce
½ cup mayonnaise
¼ cup sweet chili sauce
2 tablespoons Sriracha or other hot sauce
1 tablespoon honey
1 teaspoon rice vinegar
Garnish
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds
Instructions
Begin by tossing the chicken pieces with the neutral oil, a pinch of salt, and a few grinds of black pepper. Let the chicken rest at room temperature while preparing the sauce.
Whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth and well combined. Taste and adjust the heat or sweetness by adding more Sriracha or honey as desired.
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the chicken pieces onto skewers, leaving a little space between each piece for even cooking.
Preheat a grill or grill pan over medium-high heat. Once hot, place the skewers on the grates and cook for 4 to 5 minutes per side, turning once, until the chicken is cooked through and has grill marks.
Transfer the cooked skewers to a platter and brush generously with the Bang Bang sauce, reserving a little sauce for serving.
Sprinkle the skewers with sliced scallions and toasted sesame seeds. Serve immediately with extra sauce on the side for dipping.
Notes
For maximum flavor, marinate the chicken in oil, salt, and pepper for up to 2 hours in the refrigerator before threading. To keep leftovers crisp, store sauce and skewers separately; reheat the chicken briefly on the grill or under a broiler and brush with fresh sauce just before serving. These skewers also work under a hot broiler if a grill isn’t available—broil on high for 3 to 4 minutes per side. Adjust the sauce’s heat level by substituting sambal oelek for Sriracha or reducing the amount of hot sauce for a milder taste.