Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bang Bang Chicken Skewers with Coconut Rice and Cucumber-Avocado Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 60 reviews

These Bang Bang Chicken Skewers feature tender, flavorful chicken thighs seasoned with a blend of spices and broiled to a perfect golden brown. Served over creamy coconut rice and topped with a zesty avocado-cucumber salad and a creamy sweet chili sauce, this dish delivers a delicious balance of spicy, sweet, and refreshing flavors perfect for a quick, satisfying meal.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1.25 pounds boneless skinless chicken thighs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil

Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce

Accompaniments

  • 1 batch coconut rice (or plain rice)
  • Avocado-cucumber salad (see note 1)
  • 1 lime (optional)

Instructions

  1. Prepare Rice: Cook the coconut rice or plain rice according to your preferred method or package instructions to serve as the base for the dish.
  2. Prepare Oven: Adjust the oven rack to about 6 inches below the broiler and preheat the broiler to high. Line a sheet pan with foil to catch drippings and facilitate easy cleanup.
  3. Prepare Chicken: Trim any excess fat from the chicken thighs and cut into 1-inch pieces. Pat the pieces dry with paper towels to ensure a good sear. In a large bowl, combine the chicken pieces with paprika, garlic powder, salt, onion powder, pepper, and cornstarch. Toss with tongs to coat evenly. Drizzle olive oil over the chicken and toss again to ensure all pieces are well-coated.
  4. Cook Chicken: Thread the seasoned chicken pieces onto skewers, spacing them evenly on the prepared sheet pan. Broil for about 12 minutes, flipping if necessary, until the chicken reaches an internal temperature of 160°F and is golden brown. Remove from the oven and adjust seasoning with a pinch of salt if needed.
  5. Make Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, garlic powder, and soy sauce until smooth and well combined. This creamy sauce adds a spicy-sweet punch to the skewers.
  6. Make Salad: Prepare the avocado-cucumber salad as noted (typically combining diced avocado, cucumber, lime juice, salt, and pepper) to add a refreshing contrast to the spicy chicken.
  7. Assemble: Divide the cooked rice evenly among four serving bowls. Place the chicken skewers on top, add a generous scoop of avocado-cucumber salad alongside, and drizzle or brush the Bang Bang sauce over the chicken. Serve promptly, optionally with lime wedges for additional tang.

Notes

  • Avocado-Cucumber Salad: Dice avocado and cucumber, toss with lime juice, salt, and pepper for a fresh side salad that balances the richness of the chicken and sauce.
  • Ensure chicken pieces are evenly sized for uniform cooking under the broiler.
  • Use skewers that are suitable for broiling; metal skewers work best as wooden skewers should be soaked prior to avoid burning.
  • Adjust spice levels by adding more or less sweet chili sauce to the mayo-based Bang Bang sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Dish
  • Method: Broiling
  • Cuisine: Asian Fusion
  • Diet: Halal

Find it online: https://allyumcooks.com/bang-bang-chicken-skewers-with-coconut-rice-and-cucumber-avocado-salad-recipe/