Ingredients
Scale
- For the Chicken Skewers:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- Wooden or metal skewers
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon garlic, minced
Instructions
- 1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2. In a large bowl, combine the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss to coat evenly.
- 3. Thread the seasoned chicken onto the skewers, dividing the pieces evenly.
- 4. Preheat a grill or grill pan to medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- 5. Meanwhile, prepare the bang bang sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, honey, rice vinegar, and minced garlic until smooth.
- 6. Serve the chicken skewers with the bang bang sauce drizzled on top or on the side.
- 7. For the creamy mashed potatoes: boil peeled potatoes until tender, mash with butter, cream, salt, and pepper to taste. Serve alongside the skewers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Asian Fusion