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Skillet Bang Bang Chicken Thighs

Tender, golden chicken coated in a tangy-sweet, garlicky mayo-chili sauce, this quick dish delivers bold flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs (about 1 to 1.25 lb total) Bone-in thighs can also be used but will require longer cooking time.
  • 1 tablespoon olive oil (or neutral oil with high smoke point)
  • Salt and pepper to taste Salt and pepper
Bang Bang Sauce
  • 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
Garnish
  • to taste Chopped green onions For garnish.

Method
 

Preparation
  1. Pat the chicken thighs dry. Season both sides with salt and pepper.
  2. Heat a large skillet over medium-high heat and add the olive oil. Heat until shimmering.
  3. Place the chicken in the skillet, leaving space between pieces. Sear without moving for 5–7 minutes until a golden crust forms.
  4. Flip the thighs and cook 5–7 minutes more until the internal temperature reaches 165°F (74°C) and juices run clear.
  5. While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and minced garlic in a small bowl to make the bang bang sauce.
  6. 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.
  7. Remove from heat. Let rest for 2–3 minutes, then garnish with chopped green onions and serve.

Notes

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. Serve over jasmine rice, in tacos, or with a salad.