Ingredients
Equipment
Method
Preparation
- In a large bowl, combine cubed chicken thighs with extra virgin olive oil, paprika, garlic powder, black pepper, cayenne pepper, and salt. Toss until evenly coated and let marinate for at least 10 minutes.
- Thread the marinated chicken onto skewers, filling each skewer approximately 3/4 full, leaving space between the pieces for better heat circulation.
- In a separate bowl, whisk together mayonnaise, hot honey, lime juice, Thai sweet chili sauce, and Sriracha to create the bang bang sauce. Reserve half for serving.
- Preheat your grill to medium heat (about 350°F) or your air fryer to 400°F.
- Cook the skewers on the grill for 15-20 minutes, turning every 5 minutes until chicken reaches an internal temperature of 165°F.
- If using the air fryer, arrange skewers in a single layer and cook for 10-12 minutes, flipping halfway through. Brush with reserved sauce after cooking.
- Serve the Bang Bang Chicken Skewers on a platter, drizzling with reserved sauce. Enjoy with fresh lettuce or over rice.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a single layer for up to 3 months. Reheat by air frying at 350°F for 3 minutes.
