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Bang Bang Chicken Skewers are my favorite party starter because they burst with flavor and are incredibly simple to whip up for guests. These juicy chicken skewers come slathered in a creamy spicy sauce that wakes up any weeknight dinner or backyard barbecue with a flash of color and zing.
My family devoured these the first time I brought them out for movie night and now the skewers are a guaranteed crowd pleaser at every potluck we host. Even my pickiest eater asked for seconds
Ingredients
- Chicken thighs boneless and skinless: Extra juicy and forgiving to cook. I look for plump thighs with a pink sheen when shopping
- Garlic powder: Adds savory depth while saving prep time. Check that your garlic powder smells fresh not musty
- Smoked paprika: Infuses a smoky undertone Seek out Spanish smoked paprika for the boldest flavor
- Parsley: Brightens the spice blend. Opt for fresh or a high quality dried version with a vibrant green color
- Chili flakes: Brings a gentle heat. Choose a red vibrant flake for a pop of color
- Olive oil: Locks in moisture and helps spices adhere. Quality olive oil should smell fruity or grassy
- Lemon juice: Adds a critical tang that lifts the whole dish Fresh juice makes a noticeable difference
- Salt and black pepper: The basics for balance Always check your pepper for a strong aroma
- Mayonnaise: The creamy base for the sauce I use full fat for maximum richness
- Thai chili sauce: Sweet spicy glaze that gives authentic bang bang flavor Look for one with chili seeds for texture
- Fresh parsley: Chopped fresh for garnish and a bright finish
- Salt: A pinch to season the sauce
Step-by-Step Instructions
- Soak the Skewers:
- Immerse wooden skewers in water for at least twenty minutes to keep them from burning during baking
- Cube and Marinate Chicken:
- Cut chicken thighs into bite size cubes. In a large mixing bowl combine chicken with olive oil garlic powder smoked paprika parsley chili flakes lemon juice salt and black pepper. Mix thoroughly to coat every piece ensuring maximum flavor in each bite
- Thread onto Skewers:
- Working carefully thread five to seven marinated chicken cubes onto each skewer pressing the pieces together for even cooking
- Make Bang Bang Sauce:
- Whisk together mayonnaise Thai chili sauce chopped parsley and a pinch of salt in a small bowl. Split the sauce in half. Reserve one half for later and use the rest to generously coat the skewered chicken. Toss or brush until evenly covered
- Arrange Skewers for Baking:
- Line a baking sheet with parchment paper for easy cleanup. Place the sauced skewers on the lined sheet leaving space between each one. Using a baking rack ensures even roasting but is optional
- Bake the Skewers:
- Preheat oven to four hundred degrees Fahrenheit. Slide the pan in and bake for twenty to twenty five minutes flipping each skewer halfway through. Look for golden edges and check that chicken reaches one hundred sixty five degrees Fahrenheit at the thickest point
- Finish and Serve:
- Once baked brush the hot skewers with the reserved fresh bang bang sauce. Serve immediately for best juiciness and flavor
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The Thai chili sauce really makes this recipe pop and I love how the sweet spice clings to the juicy chicken. One of my favorite memories is serving these at my sisters birthday bash everyone had sticky fingers and big smiles by the end of the night
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. For reheating I suggest a quick blast in the oven at three hundred fifty degrees Fahrenheit for about ten minutes. This helps the chicken stay moist while bringing back some of that caramelized exterior
Ingredient Substitutions
If you cannot find chicken thighs chicken breast works but keep a close watch to avoid drying them out. For a lighter version substitute Greek yogurt for half the mayonnaise in the sauce. You can use sriracha mixed with honey in place of Thai chili sauce if necessary
Serving Suggestions
Pile these skewers on a big platter and pair with fresh salad rice or even inside warm pita bread for a flavorful wrap. They shine on their own with a simple squeeze of lemon but also play well with grilled veggies or corn on the cob
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Cultural Context
Bang bang chicken traces its origins to Sichuan cuisine where chicken is dressed in a spicy sesame sauce. The American version has evolved to become creamier and milder featuring mayonnaise and Thai chili sauce for broad appeal while still honoring the essence of bold flavor
Frequently Asked Questions
- → What kind of chicken works best for these skewers?
Boneless, skinless chicken thighs give optimal tenderness and flavor, staying juicy when baked on skewers.
- → How long do you marinate the chicken cubes?
You can let the chicken sit with the marinade for at least 15 minutes, or up to several hours for deeper flavor.
- → Is the bang bang sauce spicy?
The sauce has a mild to moderate heat from Thai chili sauce and chili flakes, balanced by creamy mayonnaise.
- → Can these skewers be grilled instead of baked?
Yes, grilling over medium-high heat for about 10-12 minutes, turning once, offers a smoky flavor and charred edges.
- → What are some serving suggestions?
Pair with steamed rice, fresh salad, or crisp slaw. Add extra bang bang sauce for dipping, if desired.
- → Do I need to soak wooden skewers?
Yes, soak them in water for 20–30 minutes to prevent burning while baking or grilling.