Bang bang chicken skewers on the BBQ

Name: Bang bang chicken skewers on the BBQ
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Québécoise
Ingredients: Flat and wide metal skewers (kefta skewer style), or wooden skewers soaked in water for 30 minutes; 1 kg boneless, skinless chicken thighs, unrolled and cut in half lengthwise; 2 tbsp (30 ml) extra virgin olive oil; 1 tbsp (15 ml) smoked paprika; 1 tbsp (15 ml) garlic powder; Salt and freshly ground pepper, to taste; ½ cup (125 ml) mayonnaise; 2 tbsp (30 ml) sweet chili sauce (Thai Kitchen); 2 tbsp (30 ml) Sriracha sauce; Juice of 1 lime; 2 tbsp (30 ml) rice vinegar; 1 tsp (5 ml) garlic powder; 2 tbsp (25 g) white sugar; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) fresh grated ginger; A small handful of fresh parsley, finely chopped

Preparation 15 min
Refrigeration 1 h
Cooking 12 min
Servings 4
Freezing Absolutely

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Skewers

Flat and wide metal skewers (kefta skewer style), or wooden skewers soaked in water for 30 minutes
1 kg boneless, skinless chicken thighs, unrolled and cut in half lengthwise
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) smoked paprika
1 tbsp (15 ml) garlic powder
Salt and freshly ground pepper, to taste

Homemade bang bang sauce

½ cup (125 ml) mayonnaise
2 tbsp (30 ml) sweet chili sauce (Thai Kitchen)
2 tbsp (30 ml) Sriracha sauce
Juice of 1 lime
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) garlic powder
2 tbsp (25 g) white sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fresh grated ginger

To serve

A small handful of fresh parsley, finely chopped

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Preparation

Prepare the homemade bang bang sauce: in a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, rice vinegar, garlic powder, white sugar, soy sauce and ginger. Refrigerate at least 1 hour to let the flavors develop.
In a large bowl, toss chicken thighs with olive oil, smoked paprika and garlic powder. Season generously with salt and pepper and coat each piece evenly.
Thread chicken strips onto skewers in a zigzag pattern, not too tightly packed to allow air between pieces and ensure even cooking all around.
Divide bang bang sauce in half: pour half into a separate bowl for basting during cooking. Reserve the other half in the fridge to serve after cooking.
Preheat BBQ to maximum heat. Oil the grates.
Place skewers on grill and cook 6 to 8 minutes per side (12 to 16 minutes total) at maximum heat, basting generously with the reserved bang bang sauce for basting during cooking. Chicken is done when internal temperature reaches 74°C (165°F) at the thickest part.
Transfer skewers to a serving plate and coat generously with the fresh reserved bang bang sauce. Garnish with fresh parsley and serve immediately.