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Bang Bang Chicken Skewers

Tender broiled chicken on skewers served with a creamy bang bang sauce over rice.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 4 servings

Ingredients

  • 1.25 pounds boneless skinless chicken thighs trim excess fat and cut into 1-inch pieces
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil for tossing chicken
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1/2 teaspoon garlic powder for sauce
  • 1 teaspoon soy sauce
  • 1 batch coconut rice or plain rice prepare according to recipe or package directions
  • 1 batch avocado-cucumber salad see notes for recipe; optional
  • 1 whole lime optional, for serving

Instructions

  • Prepare the rice first following package or coconut rice directions; keep warm.
  • Adjust the oven rack so it is about 6 inches from the broiler and preheat the broiler to high; line a sheet pan with foil.
  • Trim excess fat from the chicken and cut into 1-inch pieces, then pat dry with paper towels.
  • In a large bowl, combine the chicken with paprika, 1 teaspoon garlic powder, salt, onion powder, black pepper, and cornstarch; toss with tongs to coat evenly.
  • Drizzle the olive oil over the coated chicken and toss again to distribute the oil.
  • Thread the chicken pieces onto skewers and arrange them spaced apart on the prepared sheet pan.
  • Broil the skewers for about 12 minutes, turning once if desired, until golden brown and the internal temperature reaches 160°F; remove from oven and adjust seasoning if needed.
  • While the chicken cooks, whisk together the sauce: mayonnaise, sweet chili sauce, 1/2 teaspoon garlic powder, and soy sauce until smooth.
  • If using the avocado-cucumber salad, combine diced avocado and diced English cucumber as described in the notes and toss with honey, olive oil, lime juice, and a pinch of salt and pepper.
  • Divide the cooked rice among 4 bowls, top with the chicken skewers and salad if using, then drizzle or brush the bang bang sauce over the chicken and serve; squeeze lime over as desired.

Equipment

  • Baking sheet lined with foil
  • metal or wooden skewers
  • Large Mixing Bowl
  • small bowl or whisk
  • Tongs
  • Meat Thermometer

Notes

  • Make the avocado-cucumber salad by tossing 1 ripe diced avocado with 1¼ cups diced English cucumber.
  • Dress the salad with a little honey, olive oil, lime juice, and a pinch of salt and pepper.
  • Soak wooden skewers in water for at least 30 minutes before using.
  • Check chicken doneness with a meat thermometer and remove at 160°F.
  • Sauce keeps refrigerated for up to 5 days.