Name: Skillet Bang Bang Chicken Thighs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 pieces boneless, skinless chicken thighs (about 1 to 1.25 lb total); 1 tablespoon olive oil (or neutral oil with high smoke point); Salt and pepper to taste Salt and pepper; 1/4 cup mayonnaise (Substitute Greek yogurt for a lighter tang.); 2 tablespoons sweet chili sauce (Store-bought; check label for gluten if needed.); 1 tablespoon sriracha (Adjust to taste.); 2 cloves garlic, minced; to taste Chopped green onions (For garnish.)

I still remember the first time I tossed a quick creamy, spicy sauce over pan-seared chicken thighs and watched everyone at the table go quiet—then reach for seconds. These Skillet Bang Bang Chicken Thighs are the sort of no-fuss dinner that looks like effort and tastes like something from a restaurant, but comes together in under 30 minutes. Tender, golden chicken coated in a tangy-sweet, garlicky mayo-chili sauce makes it ideal for weeknights, casual gatherings, or a fast meal when you want bold flavor without fuss.

Why you’ll love this dish

This recipe delivers big flavor with minimal prep. Bone-in or skinless options are easy to adapt (this version uses boneless, skinless thighs), and the sauce — a simple mix of mayo, sweet chili sauce, sriracha, and garlic — gives you sweet, creamy heat in one spoonful. It’s:

Fast: pan-seared chicken cooks in about 12–15 minutes total.
Budget-friendly: thighs are often cheaper and more forgiving than breasts.
Kid-friendly (tweak the sriracha amount) and crowd-pleasing.
Flexible: great on rice, in tacos, or over a green salad.

“Creamy, spicy, and ready in a flash—this is my go-to when I want a weeknight meal that feels special.” — home cook review

Step-by-step overview

Before you cook, here’s the plan: season the thighs, sear them in a hot skillet until golden and cooked through, whisk a quick bang bang sauce together, then pour it over the chicken and let it glaze for a minute. Finish with chopped green onions and serve right away. Expect about 20–25 minutes from start to finish including assembly.

What you’ll need

4 boneless, skinless chicken thighs (about 1 to 1.25 lb total)
1 tablespoon olive oil (or neutral oil with high smoke point)
Salt and pepper to taste
1/4 cup mayonnaise (substitute Greek yogurt for a lighter tang)
2 tablespoons sweet chili sauce (store-bought; check label for gluten if needed)
1 tablespoon sriracha (adjust to taste)
2 cloves garlic, minced
Chopped green onions for garnish

Notes and substitutions:

For a lighter sauce, use half mayo/half plain yogurt or use avocado oil mayo for paleo-friendly swaps.
If you don’t have sweet chili sauce, mix 1 tbsp honey + 1 tbsp rice vinegar + 1 tbsp chili-garlic sauce as a quick substitute.
Bone-in thighs will need longer cooking time (see Tips).

Step-by-step instructions

Pat the chicken thighs dry. Season both sides with salt and pepper.
Heat a large skillet over medium-high heat and add the olive oil. Heat until shimmering.
Place the chicken in the skillet, leaving space between pieces. Sear without moving for 5–7 minutes until a golden crust forms.
Flip the thighs and cook 5–7 minutes more until the internal temperature reaches 165°F (74°C) and juices run clear.
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and minced garlic in a small bowl to make the bang bang sauce.
Once the chicken is cooked, lower heat to medium-low and pour the sauce over the thighs. Spoon to coat and let cook for about 1 minute until warmed and glossy.
Remove from heat. Let rest 2–3 minutes, then garnish with chopped green onions and serve.

Best ways to enjoy it

Serve over steamed jasmine or basmati rice to soak up the sauce.
Toss sliced thighs with cold sesame noodles for a quick fusion bowl.
Stuff into warmed tortillas with shredded cabbage for bang bang chicken tacos.
Plate on a bed of mixed greens and cucumbers for a lighter entree salad.
Serve alongside roasted broccoli, snap peas, or a simple slaw for texture contrast.

Drink pairings: a crisp lager or a slightly off-dry Riesling balances the heat nicely.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in a 350°F (175°C) oven for 8–12 minutes until warm. Microwave on medium in short bursts if short on time, but the crust will soften.
Food safety: Cool leftovers and refrigerate within 2 hours of cooking. Reheat to 165°F (74°C) before serving.

Pro chef tips

Dry the chicken well with paper towels before seasoning; moisture prevents a good sear.
Use a heavy skillet (cast iron is ideal) for even heat and a better crust.
Don’t overcrowd the pan — too many pieces lower the temperature and you’ll steam rather than sear.
Rest the chicken a couple of minutes after cooking to let juices redistribute; this keeps it juicy when sliced.
If your sauce seems too thick, thin with a teaspoon or two of water or lime juice to loosen the glaze.

Recipe variations

Spicy honey bang bang: Add 1 tablespoon honey to the sauce and a pinch of cayenne for sweeter heat.
Lighter version: Swap mayo for plain Greek yogurt and reduce sriracha by half.
Vegan option: Use plant-based mayo and swap chicken for thick tofu steaks or cauliflower steaks; cook similarly but adjust time.
Crispy crust: Coat thighs in a thin layer of panko seasoned with salt and pepper, then sear for added crunch.
Asian-inspired garnish: Top with toasted sesame seeds and cilantro instead of green onions.

Your questions answered

Q: How long does this take from start to finish?
A: Active time is about 20 minutes. Total time, including resting and sauce prep, is roughly 25 minutes.

Q: Can I bake the thighs instead of skillet-cooking?
A: Yes. Preheat oven to 425°F (220°C), sear 2–3 minutes per side in an oven-safe skillet, then transfer to the oven and roast 8–12 minutes until internal temp reaches 165°F (74°C). Add sauce and broil 1 minute if you want a glossy finish.

Q: Are boneless skinless thighs best, or can I use breasts or bone-in thighs?
A: Boneless thighs are forgiving and quick. Chicken breasts work but cook faster and can dry out—watch temperature closely. Bone-in thighs take longer (add 10–15 minutes) and benefit from finishing in the oven after searing.

Q: My sauce is too spicy. How do I tone it down?
A: Stir in more mayonnaise or a little honey to balance heat. Plain yogurt also cuts spiciness and adds tang.

Q: Is sweet chili sauce gluten-free?
A: Many brands are, but recipes vary. Check the label for wheat or gluten-containing ingredients if you need a gluten-free option.

Conclusion

If you want a quick weeknight winner that tastes indulgent but requires minimal effort, this skillet method does the trick. For inspiration and alternate takes on bang bang chicken, check this helpful write-up on Skillet Bang Bang Chicken Thighs – I Am Homesteader and another flavorful variation at Bang Bang Chicken – Sammy Montgoms.