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

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4.1 from 9 reviews

Delicious Bang Bang Chicken Skewers featuring tender, marinated chicken thighs broiled to perfection and served with a creamy sweet chili sauce, coconut rice, and refreshing avocado-cucumber salad. This quick and flavorful recipe makes a perfect weeknight dinner or party appetizer.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

Chicken Skewers

  • 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 mayo
  • 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: Start by cooking the rice. Follow the directions for making coconut rice or plain rice as preferred.
  2. Preheat Broiler and Prepare Pan: Adjust the oven rack to a position about 6 inches below the broiler element. Preheat the broiler to high. Line a sheet pan with aluminum foil for easy cleanup.
  3. Prepare Chicken: Trim any excess fat from the chicken thighs and cut them into 1-inch pieces. Pat the pieces dry using paper towels to ensure a good sear.
  4. Season Chicken: In a large mixing bowl, combine the chicken pieces with paprika, garlic powder, salt, onion powder, pepper, and cornstarch. Toss thoroughly with tongs so the chicken is evenly coated. Drizzle the olive oil over the chicken and toss again to ensure a uniform coating.
  5. Skewer and Cook: Thread the chicken pieces onto skewers, spacing them out to allow heat circulation. Arrange the skewers on the prepared sheet pan. Broil for 12 minutes or until the chicken reaches an internal temperature of 160°F (71°C) and has a nicely browned appearance. Remove from oven and adjust seasoning with additional salt to taste.
  6. Make Sauce: In a small bowl, whisk together mayo, sweet chili sauce, garlic powder, and soy sauce until smooth and well combined.
  7. Prepare Salad (Optional): Prepare the avocado-cucumber salad according to note 1 (typically involving diced avocado and cucumber, seasoned and dressed lightly).
  8. Assemble and Serve: Divide the cooked rice evenly among four bowls. Top each bowl with chicken skewers and a generous scoop of avocado-cucumber salad if using. Drizzle or brush the Bang Bang sauce over the chicken. Optionally, squeeze fresh lime juice over the dish before serving. Serve promptly for best flavor and texture.

Notes

  • Note 1: Avocado-Cucumber Salad can be made by combining diced avocado, diced cucumber, a squeeze of lime juice, salt, and pepper to taste. This adds a fresh, creamy contrast to the spicy chicken.
  • Make sure to use soaked or wooden skewers soaked in water for at least 30 minutes to prevent burning under the broiler.
  • Internal temperature of 160°F ensures the chicken is safely cooked while remaining juicy.
  • If you prefer, substitute coconut rice with plain jasmine or basmati rice.
  • This recipe is easily doubled or tripled for larger gatherings.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Broiling
  • Cuisine: Asian Fusion

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