Bang Bang Chicken Skewers (Print Version)
Marinated chicken skewers grilled and drizzled with a creamy, spicy Bang Bang sauce; serves 4, gluten-free adaptable.
# What You Need:
→ Chicken Skewers
01 - 1.5 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1/2 tsp ground black pepper
08 - 8 bamboo or metal skewers
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tbsp sweet chili sauce
11 - 1 tbsp Sriracha or other hot sauce (adjust to taste)
12 - 1 tsp honey
13 - 1/2 tsp lime juice
→ Garnish
14 - 1 tbsp sesame seeds
15 - 1 spring onion, thinly sliced
# Directions:
01 - In a large bowl, combine soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper. Add the chicken pieces and toss thoroughly to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - If using bamboo skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
03 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined. Set aside.
04 - Thread the marinated chicken pieces evenly onto the prepared skewers, leaving a small gap between pieces for even cooking.
05 - Preheat a grill or grill pan over medium-high heat. Grill the skewers for 6 to 8 minutes per side, or until the chicken is cooked through to an internal temperature of 165°F and nicely charred on the outside.
06 - Transfer the skewers to a serving platter. Drizzle generously with Bang Bang sauce, then sprinkle with sesame seeds and sliced spring onions. Serve immediately with extra sauce on the side.
# Expert Tips:
01 -
- The sauce doubles as a dip, a dressing, and a condiment you will want to put on everything by Tuesday.
- Chicken thighs stay impossibly juicy even if you slightly overcook them, which takes the pressure off perfectly.
02 -
- If you skip soaking wooden skewers they will catch fire and that smell will ruin your appetite before the chicken is even done.
- Marinating the chicken for the full two hours in the refrigerator transforms the flavor from good to something people will actually ask you about later.
03 -
- Use chicken thighs instead of breasts unless you have a strong preference, because the extra fat keeps them moist even if your grill runs hot and unpredictable.
- Reserve a small amount of marinade before adding the raw chicken and brush it on during grilling for an extra layer of glazed flavor.