Step 1: Craft the Chipotle Mayo (Volcano Sauce). In a mixing cup or the bowl of a food processor, combine the mayonnaise, fresh garlic cloves (minced or roughly chopped), chipotle peppers in adobo sauce, and fresh lime juice. The adobo sauce from the chipotles is crucial here, as it adds a layer of smoky heat and rich, tangy depth that sets our “volcano sauce” apart.

Step 2: Blend Until Smooth. Use an immersion blender or a food processor to blend all the sauce ingredients together until the mixture is completely smooth and creamy. Ensure there are no chunks of garlic or chipotle peppers, as a uniform sauce will coat the chicken beautifully and deliver consistent flavor in every bite. Once blended, taste and adjust lime juice or spice if desired.

Step 3: Prepare and Season the Chicken. Dice the boneless chicken thighs into uniform 1-inch pieces. Consistency in size is key for even cooking and to ensure each piece fits well on the skewer. Place the chopped chicken into a large mixing bowl. Drizzle with olive oil, then sprinkle generously with chili powder, paprika, salt, and black pepper. Toss well with your hands or a spoon to ensure every piece of chicken is coated evenly with the seasonings, creating a flavorful base.

Step 4: Marinate for Flavor Infusion. Add half of your freshly prepared chipotle mayo (reserve the other half for basting during grilling) to the bowl with the seasoned chicken. Mix thoroughly once more, ensuring every piece of chicken is generously coated in the creamy, spicy marinade. Cover the bowl and let the chicken marinate for a minimum of 1 hour in the refrigerator. For the deepest, most vibrant flavors and truly tender results, ideally marinate for 4-6 hours, or even better, overnight (up to 24 hours).

Step 5: Skewer and Prepare for Grilling. While the chicken marinates, preheat your grill to a steady medium heat, aiming for approximately 450°F (230°C). For even cooking, ensure a consistent temperature across the grill surface. If using wooden skewers, remember to soak them in water for at least 30 minutes prior to prevent burning during grilling. Thread the marinated chicken thigh pieces onto the skewers, making sure not to pack them too tightly. Leave a little space between pieces for even cooking and charring, which allows for that desirable crispy exterior.

Step 6: Begin Grilling & Basting. Melt 3 tablespoons of unsalted butter in a small pan or microwave-safe bowl. Carefully combine the melted butter with the remaining reserved chipotle mayo – this creates your rich basting sauce. Once the grill is hot and clean, carefully place the skewered chicken directly on the grates. Using a basting brush, generously brush the butter-mayo mixture onto the exposed chicken pieces. Close the grill lid to retain heat and cook for 4 minutes to begin the caramelization process.

Step 7: Continue Grilling & Develop Caramelization. After the initial 4 minutes, open the grill, gently turn the skewers, and brush another generous layer of the butter-mayo mixture onto the chicken. Repeat this process every 4 minutes, turning the skewers to expose all sides to the heat and basting each time. Continue cooking for a total of 15-16 minutes, or until the chicken pieces are beautifully caramelized, crispy on the outside, and register an internal temperature of 165°F (74°C) with a meat thermometer at their thickest part. This continuous basting is key for both flavor and moisture.

Step 8: Rest, Serve, and Enjoy! Once cooked, carefully remove the chicken skewers from the grill and allow them to rest on a cutting board or platter for 10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist. Skipping this step can result in drier chicken. Serve your glorious Bang Bang Chicken Skewers immediately with fresh lime wedges for an extra burst of zesty flavor. A sprinkle of chopped fresh cilantro or sesame seeds also makes a beautiful and tasty garnish!

Chicken skewers sticking to the grill is a common issue, often indicating that they haven’t cooked long enough on that side to form a solid crust. When chicken (or any meat) develops a proper sear, it naturally releases from the grates. If you try to flip it and it resists, wait another minute or two and try again. Ensure your grill grates are clean and well-oiled before you start cooking to minimize sticking. Also, avoid overcrowding the grill, as this can lower the grate temperature and inhibit browning, leading to sticking.

Marinating chicken in mayonnaise is a fantastic technique for achieving incredibly crispy and tender results. Mayonnaise has a high fat content, which helps transfer heat efficiently to the chicken’s surface, promoting superior browning and crispness through the Maillard reaction. The fats also help to keep the chicken moist and prevent it from drying out during cooking. Furthermore, mayo contains eggs and often vinegar, which can subtly tenderize the meat. When combined with chipotle peppers, it infuses the chicken with a smoky, spicy flavor that caramelizes beautifully on the grill, creating that signature Bang Bang taste.

Bang Bang sauce is a popular creamy, spicy, and often slightly sweet sauce, commonly found in Chinese-American cuisine. While variations exist, its core components typically include mayonnaise, sweet chili sauce, and a fiery element like Sriracha or chili paste. It’s known for its vibrant flavor and ability to coat ingredients beautifully. In our recipe, our “volcano sauce” or chipotle mayo, serves the same purpose, delivering a rich, smoky, and spicy kick that defines these skewers. It’s essentially a versatile, flavorful spicy mayo that can be adapted to your preferred level of heat and sweetness.

Yes, you absolutely can! While grilling provides the best smoky flavor and char, you can still achieve delicious results in the oven or on the stovetop. For baking, preheat your oven to 400°F (200°C). Place the skewers on a foil-lined baking sheet fitted with a wire rack and bake for 20-25 minutes, flipping once halfway through, until cooked through and nicely browned. For pan-frying, cook the chicken pieces (off the skewers or in smaller batches) in a hot, lightly oiled skillet over medium-high heat. Cook for about 3-5 minutes per side, until golden brown and cooked through, basting regularly with the butter-mayo mixture to maintain moisture and flavor.

Leftover Bang Bang Chicken Skewers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for quick warming (though it might slightly reduce the crispiness of the exterior). For best results, we recommend reheating in a preheated oven or air fryer at 350°F (175°C) for 8-12 minutes, or until warmed through and the exterior crisps up again. This method helps revive some of that wonderful caramelized texture.

• ▢ 3-4 lbs boneless, skinless chicken thighs
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon paprika
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 3 tablespoons unsalted butter, melted
• ▢ Fresh lime wedges, for serving

For the Chipotle Mayo (Volcano Sauce)

• ▢ 1 cup mayonnaise
• ▢ 2 chipotle peppers in adobo sauce (plus 1-2 tbsp adobo sauce from the can)
• ▢ 2 cloves garlic, minced
• ▢ 1.5 tablespoons fresh lime juice

• Prepare the Chipotle Mayo (Volcano Sauce): In a mixing cup or food processor, combine the mayonnaise, minced garlic, chipotle peppers (along with 1-2 tablespoons of the adobo sauce from the can), and fresh lime juice. Blend thoroughly using an immersion blender or food processor until the sauce is completely smooth and creamy. Set aside.
• Marinate the Chicken: Cut the boneless, skinless chicken thighs into uniform 1-inch pieces. Place the chicken in a large bowl. Drizzle with olive oil, then add chili powder, paprika, salt, and black pepper. Toss to coat well. Now, add half of the prepared chipotle mayo to the chicken. Mix everything thoroughly, ensuring all chicken pieces are generously coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or ideally 4-6 hours, up to overnight for deeper flavor.
• Preheat Grill & Skewer Chicken: Preheat your grill to medium heat, aiming for an internal temperature of 450°F (230°C). While the grill heats, thread the marinated chicken thigh pieces onto your skewers (if using wooden skewers, ensure they have been soaked in water for at least 30 minutes). Don’t pack the chicken too tightly; leave a small gap between pieces for even cooking. Melt the 3 tablespoons of unsalted butter in a small pan or microwave-safe bowl, then combine it with the remaining half of the chipotle mayo. This will be your basting mixture.
• Grill & Baste: Place the skewers on the preheated grill. Using a basting brush, generously brush the butter-mayo mixture onto the chicken. Close the grill lid and cook for 4 minutes. Open the grill