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Bang Bang Chicken Skewers Recipe

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4.3 from 8 reviews

This Bang Bang Chicken Skewers recipe features tender marinated chicken thighs or breasts threaded onto skewers, cooked to juicy perfection using air frying, grilling, or broiling methods. The chicken is coated in a flavorful marinade with spices, yogurt, and honey for a tangy and slightly sweet profile. It’s then finished with a creamy, spicy Bang Bang sauce and garnished with fresh chives and Japanese chili flakes or furikake for texture and heat, making a perfect appetizer or main dish that’s both easy and delicious.

Ingredients

Bang Bang Chicken Marinade

  • 1.5 lb skinless and boneless chicken thighs or breasts
  • 1 tsp coarse sea salt
  • ½+ ¼ tsp garlic powder
  • ¼ tsp ground black pepper
  • ½ tsp turmeric powder
  • ½ tsp smoked paprika or sweet paprika
  • 1 tbsp olive oil
  • 1 tbsp honey
  • ¼ cup plain yogurt or dairy-free yogurt
  • Garnish: diced chives
  • Sprinkle: Japanese chili flakes or Japanese furikake

Bang Bang Sauce (makes about 1 cup)

  • ½ cup kewpie mayonnaise or regular mayo
  • 3 tbsp rice vinegar
  • ½-1 tsp hot sauce or Sriracha or sweet chili sauce
  • 0.2 oz garlic, grated or crushed (about 1 large clove)
  • 0.5 tbsp light soy sauce or 1 tbsp coconut aminos
  • ¼ tsp sugar or to taste
  • 1.5 tbsp ketchup
  • 2 pinches coarse sea salt

Tools

  • 6 7-inch (18 cm) metal skewers

Instructions

  1. Slice: For chicken breasts, slice the breast lengthwise into long, thin strips slightly thinner than chicken tenders. For chicken thighs, trim away excess fat and cut into bite-sized 1.5-inch chunks.
  2. Marinate: In a large bowl, combine chicken with coarse sea salt, garlic powder, black pepper, turmeric powder, smoked paprika, olive oil, honey, and plain yogurt. Mix thoroughly to coat the chicken evenly. Cover the bowl and refrigerate for at least 1 hour or preferably overnight for best flavor.
  3. Thread: Place metal skewers on a rimmed baking sheet. For breast meat, fold and thread the long strips 2-3 times onto each skewer, leaving about 1 to 1.5 inches free at the top, ensuring pieces are neither packed too tightly nor loosely. For thighs, thread bite-sized pieces onto skewers, folding larger pieces once to secure them.
  4. Air Fry: Preheat air fryer to 400°F (204°C). Place skewers in the basket and air fry for 6 minutes. Flip the skewers using tongs holding the meat portion, lower temperature to 380°F (193°C), and air fry for an additional 4 minutes until cooked through.
  5. Grill (Alternative Method): Preheat grill to medium-high heat. Cook skewers over indirect heat for about 20 minutes, turning occasionally, until the internal temperature reaches 165°F (73.9°C).
  6. Oven Broil (Alternative Method): Preheat broiler on High for 5 minutes with baking sheet inside. Position rack 4 inches from heating element. Broil skewers 5 minutes per side, watching carefully to avoid burning and ensuring an internal temperature of 165°F (74°C). Finish cooking in bake mode or low broil if needed.
  7. Brush and Serve: Immediately after cooking, check the internal temperature of the thickest chicken piece with a thermometer to ensure it’s 165°F (73.9°C). While hot, brush all sides generously with Bang Bang sauce for glaze and shine. Garnish with diced chives and sprinkle lightly with Japanese chili flakes or furikake. Serve hot with remaining sauce on the side.

Notes

  • Marinate the chicken overnight for maximum flavor and tenderness.
  • You can substitute plain yogurt with dairy-free yogurt for a lactose-free option.
  • Adjust the spiciness of the Bang Bang sauce by varying the amount of hot sauce or Sriracha.
  • Ensure skewers are metal or pre-soaked wooden to prevent burning during cooking.
  • Use a digital meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
  • The cooking times vary slightly depending on the method; always check internal temperature.

Find it online: https://yumntasty.com/bang-bang-chicken-skewers-recipe/