Description
These Bang Bang Chicken Skewers are a flavor explosion, featuring tender chicken coated in a creamy, spicy-sweet sauce. Perfect for grilling, baking, or pan-frying, they make an irresistible appetizer or main dish.
Ingredients
Scale
- Boneless, Skinless Chicken Thighs or Breasts
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 teaspoon toasted sesame oil
- 1 tablespoon non-alcoholic rice wine alternative (or apple juice)
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1–3 tablespoons sriracha or chili garlic sauce
- 2 tablespoons honey or brown sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon non-alcoholic mirin alternative
- 2–4 tablespoons water or chicken broth
- Bamboo or metal skewers
- Toasted sesame seeds
- Chopped roasted peanuts
- Sliced green onions
- Fresh cilantro
Instructions
- First things first, let’s get our chicken ready. Take your boneless, skinless chicken thighs or breasts and cut them into even 1-inch cubes.
- In a medium bowl, combine the cut chicken with your marinade ingredients: 2 tablespoons of low-sodium soy sauce, 1 tablespoon of minced fresh ginger, 1 tablespoon of minced fresh garlic, 1 teaspoon of toasted sesame oil, and 1 tablespoon of a non-alcoholic rice wine alternative (or apple juice). Toss everything together thoroughly until each piece of chicken is well coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, I highly recommend marinating for 2-4 hours, or even overnight.
- While your chicken is marinating, let's whip up that show-stopping Bang Bang sauce. In another medium bowl, combine ½ cup creamy peanut butter, ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1-3 tablespoons sriracha or chili garlic sauce, 2 tablespoons honey (or brown sugar), 1 teaspoon toasted sesame oil, 1 tablespoon non-alcoholic mirin alternative, and 2-4 tablespoons of water or chicken broth.
- Whisk all the sauce ingredients together until completely smooth and creamy. If the sauce seems too thick, add a little more water or broth, 1 tablespoon at a time.
- Once your chicken has finished marinating, it’s time to thread it onto the skewers. If you're using bamboo skewers, make sure they’ve been soaking for at least 30 minutes.
- Carefully thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the hot grill and cook for 3-5 minutes per side, until the chicken is cooked through and has beautiful char marks.
- Alternatively, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it. Arrange the skewers in a single layer and bake for 15-20 minutes, flipping halfway through.
- Once the chicken skewers are cooked, transfer them to a serving platter.
- Drizzle the Bang Bang sauce generously over the warm chicken skewers. You can also serve extra sauce on the side for dipping.
- Garnish your skewers with a sprinkle of toasted sesame seeds, chopped roasted peanuts, plenty of sliced green onions, and fresh cilantro. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Grilling or Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For a different protein, you could use firm tofu, paneer, or shrimp. Ensure to soak bamboo skewers for at least 30 minutes before use to prevent burning.