Description
Skillet Bang Bang Chicken Thighs bring together juicy seared chicken thighs and a creamy, spicy-sweet Bang Bang sauce—all made in one pan. This quick and simple recipe delivers maximum flavor with minimum effort, perfect for a fast weeknight dinner or an easy crowd-pleaser. Serve it atop rice, with veggies, or in wraps for a versatile meal everyone will love!
Ingredients
For the Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons vegetable oil (or canola oil)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (or more, to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice (optional)
For Garnish
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Sprinkle both sides of the chicken thighs evenly with the spice mixture.
- Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. When shimmering, add the chicken thighs in a single layer. Cook undisturbed for 4–5 minutes per side, or until deeply golden brown and just cooked through (internal temperature of 165°F). Remove chicken to a clean plate and tent with foil.
- Make the Bang Bang Sauce: While the chicken rests, stir together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and lime juice (if using) in a bowl until creamy and smooth.
- Toss and Serve: Return the cooked chicken to the skillet (off the heat) and spoon the Bang Bang sauce over the thighs, turning gently to coat. Garnish with green onions and sesame seeds. Serve immediately alongside rice or vegetables as desired.
Notes
- Swap chicken thighs for chicken breasts for a leaner option—adjust cooking time if using thinner cuts.
- For extra spice, add more Sriracha to the sauce or a pinch of red pepper flakes.
- The sauce works well as a dipping sauce for veggies or shrimp, too!
- Make it ahead by prepping the sauce a day in advance and storing covered in the fridge.
- Leftover Bang Bang chicken is delicious cold in salads or wraps the next day.
