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Bang Bang Chicken Skewers With Creamy Orange Sauce And Charred Chicken Pieces

Bang Bang Chicken Skewers for Easy Dinners

Bang Bang Chicken Skewers for Easy Dinners feature juicy grilled chicken thighs brushed with a creamy, spicy-sweet sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1 tablespoon olive oil for marinade
  • 2 tablespoons soy sauce for marinade
  • 2 tablespoons lime juice divided
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 8 each bamboo skewers soaked 30 minutes
Bang Bang Sauce
  • 1/3 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha
  • 1 tablespoon lime juice
Garnish
  • 2 tablespoons fresh parsley chopped

Equipment

  • Gas Or Charcoal Grill
  • Bamboo Skewers
  • Large Bowl
  • Small Bowl
  • whisk
  • Instant read thermometer
  • Grill Tongs

Method
 

Prepare
  1. Soak the bamboo skewers in water for 30 minutes. Pat the chicken pieces dry so the marinade clings instead of sliding off.
  2. Combine the olive oil, soy sauce, 1 tablespoon lime juice, garlic, smoked paprika, salt, and pepper in a large bowl.
  3. Add the chicken and toss until coated. Thread the pieces onto 8 skewers, leaving a little space between each piece.
  4. Whisk the mayonnaise, sweet chili sauce, sriracha, and remaining lime juice in a small bowl. Set aside half the sauce for serving, keeping the rest separate for brushing.
Grill
  1. Heat the grill to medium-high, about 400 to 450°F. Clean and lightly oil the grates.
  2. Grill the skewers for 4 to 5 minutes per side, turning until browned and lightly charred on the edges.
  3. Brush the skewers with the reserved brushing sauce during the final minute, turning once so it sets without burning.
  4. Check the thickest chicken piece with an instant-read thermometer. Remove the skewers at 165°F and rest for 3 minutes.
  5. Drizzle with the clean serving sauce and scatter with chopped parsley before serving.

Notes

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a covered skillet or microwave so the chicken stays tender, and keep extra sauce separate until serving. Chicken breast can replace the thighs, but it cooks faster and is less forgiving.