BangBang Chicken Skewers
INGREDIENTS
Bang Bang Chicken Marinade
1.5 lb skinless and boneless chicken thighs, or breasts
1 tsp coarse sea salt
½+ ¼ tsp garlic powder
¼ tsp ground black pepper
½ tsp turmeric powder
½ tsp smoked paprika or sweet paprika
1 tbsp olive oil
1 tbsp honey
¼ cup plain yogurt, or dairy-free yogurt
Garnish Chive, diced
Sprinkle chili flakes
Bang Bang Sauce
½ cup kewpie mayo or regular mayo
3 tbsp rice vinegar
½-1 tsp hot sauce or Sriracha, sweet chili sauce
0.2 oz garlic, grated or crushed, about 1 large clove
0.5 tbsp soy sauce to taste
1.5 tbsp ketchup
2 pinches coarse sea salt
DIRECTIONS
For chicken breasts, slice the breast lengthwise into long and thin strips that are similar but a little thinner than chicken tenders. For chicken thighs, trim away the excess fat and slice into bite sizes, about 1.5-inch chunks
In a large mixing bowl, add the chicken with ingredients from salt to yogurt. Mix and coat evenly then cover the bowl and store it in the fridge to marinate for at least 1 hour or best overnight.
Place skewers over a rimmed baking sheet. For chicken breasts, take one piece and carefully insert the skewer from one end then fold and thread the chicken two to three times. Gently push the piece down the skewer. Repeat the process, leave about 1 to 1.5 inch (2.5 cm – 3.8 cm) top portion free. Try to pack it not too tight or too loose.
For chicken thighs, thread the pieces onto the skewers. For larger pieces, fold/thread the chicken once so they won’t fall off the skewers.
Preheat the grill to medium-high heat. Grill skewers over indirect heat for about 20 minutes until the internal temperature reaches a minimum of 165°F (73.9°C). When flipping the chicken, use a tong and hold the meat portion.
As soon as the skewers are out, while still hot, brush with bang bang sauce on all sides. The sauce will melt and add shine and gloss to the skewers. Garnish with chives and lightly sprinkle with furikake, if using. Serve with the remaining bang bang sauce on the side. Serve hot.