We are making mouthwatering bang bang
chicken skewers that you are going to love! This recipe is so so easy, and it requires
things that you may already have on hand, and I really also love the versatility of it. Today for the skewers, I'm going to be adding some
peppers and onions just because I like it. The flavors all go well together, and it's a really
good way to stretch your protein. So say you want that meat to go a lot further, just add some
skewers, just add some veggies to your skewers, and it'll definitely help in the summer,
this would be great with like those nice thin eggplants that you can cut into little coins
because they cook really quickly. Zucchini squash, you know, peppers, onions, or whatever your
heart desires. Yellow squash, and again, it would make it go a lot further, and if
you're doing this on the outdoor grill, the flavors are just fantastic. I'm going
to give you a couple of options in terms of cooking these, because I have actually
been cooking them under the broiler. Just make sure that you place your rack on the
middle of the - in the middle of the oven, and not on the very top third, because you don't want
them to, you know, sort of burn on the outside, and be raw on the inside. But you can obviously do
these on an outdoor grill, on an indoor grill pan, you can put them in your air fryer, if you use
one. And you can also put them into just a really hot oven, at say 450F, and cook them that way.
I just really love the char that they get from under the broiler, and it's nice because I can
customize the heat I want my boiler to be at, and I just set it to 500F and then I put them on there
for like 6 minutes per side and it's perfect. I'm just taking a yellow onion, I'm adding
everything to the large bowl that I'm going to add my chicken to, so that I can coat it all with
really good flavor, and try to cut the onions, peppers and the chicken and in as similar size
pieces as you can. Once I'm done with this, I'm going to I cut those, way too small,
it's okay, we'll make it work. I'm going to grab my plastic board, because remember,
when you're working with any kind of protein, don't put your raw protein on a porous surface,
so you wouldn't want to put that on a wood cutting board because all of that bacteria will just
sort of go down into the wood grain and you can't clean that, so don't do that, just on
plastic. Perfect. I'm using boneless skinless thighs because you and I both know they're
infinitely more delicious, flavorful, juicy, delicious. Cut them into bite-sized pieces, I've
already cleaned mine, I've trimmed off big pieces of excess fat, and I'm just going to add them
right in. You want to season this really well, we're going to go in with some garlic and
herb, this is my favorite garlic and herb, and just remember that garlic and herb has a
lot of stuff in there for you, it's got garlic, it's got onion, it's got red bell pepper,
oregano, thyme, basil, parsley, marjoram, and it also has a little bit of salt, this one
that I'm using, but they're all going to be about the same. Paprika, good amount, I want to add some
fresh garlic, I'm going to grate it in so that it gets mixed really nicely and there's no chunks
of garlic that burn, because we don't want that. I'm going to do one big one and one small one,
because remember, we're grating it, and when you grate garlic, it is like fire like fire. Now bang
bang sauce is really compiled a very few things, the main two components are sweet chili sauce
and some mayo. Don't run away from me, but I'm going to add some of those in here. Now I know
what you're wondering, like I know what you're thinking 'mayo in the marinade?' trust me. Mayo is
a fat, that's all mayo is, mayo is oil, it's eggs, usually a little bit of like a mustard situation,
a tiny bit of acid, that's what mayo is compiled of. And so a little bit of that fat here, which
is not much, maybe about 3 tablespoons total, it's just going to give you not only great flavor all
around, but it's just going to coat that chicken so nicely, and it's going to be divine. I'm also
going to add a little chili sauce, because I want this to be so full-bodied and so full of
flavor, it's insane. I like to do a sprinkle of brown sugar, that just helps everything
get like a beautifully caramelized color, like that, and then you want to add like Sriracha,
or like any sort of spicy oil, or just a pinch of hot pepper flakes. I have a tiny bit left over of
the chili crunch oil, literally maybe a teaspoon. Going to add that right in because, you know,
that's going to be absolutely delicious. And then because we do need a bit more moisture, I'm going
to come in here with a little bit of olive oil, and then a tiny bit of salt, because although
there's salt in the garlic and herb, you need additional salt. There's a lot here, and now very
patiently I cannot possibly use this tiny guy because I'll be here for the next 6 months, I'm
going to go ahead and toss it all together to mix. I'm just adding my chicken to my skewers,
I really love to use metal skewers for a multitude of reasons, 1) they're recyclable -
they're not recyclable - they're reusable which means I always have them on hand because chances
are nine times out of ten, I will forget to buy bamboo skewers at the grocery store. It'll be
that one thing that I forget to buy, but also, I don't have to soak them, which is nice,
thirdly because it's a metal skewer, the item, like in this case the chicken and the onions
and the peppers, and whatnot, it cooks really evenly because the metal from the, you know, the
inside heats up and it starts cooking the inside as well as the outside. Cooks the outside, if
that makes any sense. I've had these for years, they don't let me down, there's really
no rhyme a reason to how I do things, I just skewer some peppers and onions and
some chicken, some peppers and onions and and some chicken, and you're just going to
continue to do that until they're all done. And the amount you'll get will vary depending
on how big you make them or whatever, so it'll make about, I would say between four
and six skewers for this amount anyway. Alright, those are all done, they're going to go into
the oven like I said to you before, you can cook them in your air fryer, this is how I like to cook
mine, it almost makes like a, what do you call it, spitting - like a, you know what I mean, like a
grill situation. Sometimes they fit perfectly, sometimes they don't, I'm going to pop them in
there for about 6 minutes a side, I'll turn them, making sure that they cook evenly, and then I'll
show you what they look like when they're done, and then we'll make the sauce to
go with it, and that's about it. My skewers look absolutely gorgeous, I'm going
to set them aside, they took a little a little bit longer in my oven than I thought, they took
about 9 minutes per side, and they are perfect. They are charred all over, look at them, does that
get any better, and that was under the broiler, not directly under the broiler, but about
halfway, you know, in the oven. To make the sauce all the ingredients, of course, will be on
my website but you need. Mayo, sweet chili sauce, I have a little more chili oil, and to this I want
to add a little garlic and herb, you can also just use a little granulated garlic, a little pinch
of salt if you want, you make it a little bit sweeter by adding like a touch of honey. I'm just
going to leave it like this because I think it's pretty perfect, and you can do one of two things,
you can serve the sauce directly on the side, which is typically what I do, or you can
just take a little bit of that sauce, brush it on as these come out, and the sauce kind
of like melts, and they just get so delicious. And then you sprinkle that with a
little parsley and that really sticks, and it's just sensational. That's. I suppose.
my preferred method. especially when they come straight out of the oven, and like they
sizzle and that sauce just melts and it's just fantastic. You are going to love these,
these are so good, especially like in midweek, when you just want like a little something that
feels, I don't know, like special and exciting and they're beautiful. I mean look at them, I also
like to serve mine with a little bit of scallions, like thinly sliced scallions, serve it
with some rice extra sauce on the side, and you are in business. But I am going to dive
into this bit right there, dunk it into the sauce. "It's my birthday" mhm mhm that delicious,
but it is her birthday today, how old are you? Seven. Seven. I got a gymnastics bar. She got a gymnastics bar,
she's very excited about it. Laurainthekitchen.com for the written recipe,
hope you enjoyed spending time with me, you have to make these because you will
love them! I'll see you in the next one! Bye-bye!
