Ingredients
Scale
- 4 boneless skinless chicken thighs
- 2 tablespoons salt, pepper and garlic powder blend
- 1 tablespoon olive oil
- 1/2 cup kewpie mayo (or regular mayo)
- 1/4 cup sweet Thai chili sauce
- 1 tablespoon sriracha
- 2 tablespoons hot honey (or regular honey)
- 2 tablespoons sliced green onion
- 1 tablespoon toasted sesame seed
Instructions
- Cut 4 boneless skinless chicken thigh into thin slices or 1 inch chunks and place into a bowl. Drizzle the chicken with olive oil and season with salt, pepper, and garlic powder blend. Mix together well to combine.
- Thread chicken onto wooden skewers leaving 3-4 inches at the bottom for a handle.
- Make bang bang sauce by combining mayonnaise, sriracha, sweet Thai chili sauce and honey.
- Grill chicken skewers on medium high heat, flipping them back and forth to cook evenly. This also ensures they aren't burning if flipped more often. Once the chicken reaches about 150°F start brushing them with bang bang sauce a few times and continue to flip back and forth. The sauce will start to caramelize on the chicken.
- Once the chicken reaches an internal temperature of 165°F or more you can remove them off the grill. Brush them one more time with bang bang sauce and garnish with sesame seeds and sliced green onions.
Notes
*Soak wooden skewers in water for 30 minutes prior to using them on the grill so they do not burn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
