Juicy Spicy Chicken Skewers

This juicy grilled chicken skewer recipe coated in a creamy spicy bang bang sauce delivers the perfect low carb meal with minimal effort. The combination of tender chicken and bold sauce creates a flavor explosion that will satisfy your cravings without the carbs.

I first created these skewers when looking for a quick protein option that didn't sacrifice flavor. Now they're my go to when hosting friends who follow different eating styles everyone devours them regardless of dietary preferences.

Ingredients

• Boneless skinless chicken thighs or breasts: 1.5 lbs Using thighs provides more juiciness but breasts work perfectly for a leaner option
• Olive oil: 1 tbsp Helps prevent sticking and adds moisture look for extra virgin for best flavor
• Garlic powder: 1 tsp for chicken plus 1 tsp for sauce Provides consistent flavor throughout without burning like fresh garlic might on the grill
• Smoked paprika: 1 tsp Adds depth and subtle smokiness choose Spanish variety for most authentic flavor
• Mayonnaise: ½ cup Creates the creamy base avocado oil based mayo works best for keeping it low carb
• Sugar free sriracha: 2 tbsp Delivers heat without added sugars adjust amount based on your spice preference
• Rice vinegar: 1 tbsp Adds brightness and balances the richness of the mayo
• Powdered erythritol: 1 tbsp Provides sweetness without carbs regular sugar works if not following low carb
• Salt and pepper: to taste Always season chicken well before cooking for best flavor

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken pieces with olive oil garlic powder smoked paprika salt and pepper in a large bowl. Make sure each piece is evenly coated for consistent flavor. Allow to marinate for at least 30 minutes though overnight works even better for deeper flavor penetration.

Prepare the Skewers:

If using bamboo skewers soak in water for 30 minutes to prevent burning. Thread marinated chicken pieces onto skewers leaving small spaces between each piece to ensure even cooking. Avoid overcrowding the skewers.

Grill the Chicken:

Preheat your grill or grill pan to medium high heat around 400°F. Place skewers on the hot surface and cook for 4 to 5 minutes per side. Look for nice char marks and make sure chicken reaches 165°F internal temperature for food safety.

Make the Bang Bang Sauce:

While chicken cooks whisk together mayonnaise sugar free sriracha rice vinegar powdered erythritol and garlic powder until completely smooth. The sauce should have a pale orange color and pourable but thick consistency. Taste and adjust seasonings as needed.

Serve and Enjoy:

Arrange grilled skewers on a serving plate and generously drizzle with the bang bang sauce. Alternatively serve sauce on the side for dipping. If desired garnish with sliced green onions or sesame seeds for extra visual appeal and flavor.

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The secret to this recipe is definitely the sauce. I discovered this particular combination after experimenting with different ratios for months. My husband who typically avoids anything labeled low carb asks for these skewers regularly which I consider the ultimate endorsement.

Storage and Meal Prep

These chicken skewers make excellent leftovers. Store cooked skewers and sauce separately in airtight containers in the refrigerator for up to 4 days. For best results when reheating avoid the microwave which can make the chicken rubbery. Instead reheat in an air fryer for 3 to 4 minutes at 350°F or in a skillet with a splash of water to maintain moisture. The sauce will thicken when refrigerated so you might need to thin it slightly with a teaspoon of water before serving leftovers.

Easy Substitutions

This recipe welcomes customization based on what you have available. If you prefer less heat substitute the sriracha with sweet chili sauce though note this will add carbs. No erythritol? A small amount of honey works though it adds some carbs or simply omit the sweetener altogether for a tangier sauce. For those avoiding eggs use Greek yogurt in place of mayonnaise for a higher protein version though the flavor profile will be slightly tangier.

Serving Suggestions

While perfect on their own these bang bang chicken skewers pair beautifully with simple sides. Try serving alongside cauliflower rice for a complete low carb meal or with a crisp Asian inspired slaw made with cabbage carrots and a rice vinegar dressing. For a fun appetizer presentation remove cooked chicken from skewers and serve on butter lettuce leaves as bang bang chicken cups topped with extra sauce and crushed peanuts.

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Frequently Asked Questions About the Recipe

→ Can I use chicken breast instead of thighs for this dish?

Yes, both chicken breasts and thighs work well in this dish. Thighs offer more juiciness and tenderness, while breasts provide a leaner option. If using breasts, be careful not to overcook as they can dry out more easily than thighs.

→ How can I cook these skewers without a grill?

These skewers are versatile and can be cooked using several methods. An air fryer works well at 400°F for 12-14 minutes (flipping halfway). Alternatively, use a grill pan on the stovetop over medium-high heat, or broil them in the oven for 4-5 minutes per side until charred and cooked through.

→ Is the bang bang sauce spicy?

The sauce has a moderate spice level from the sriracha, but you can easily adjust it to your preference. For a milder version, reduce the amount of sriracha. For extra heat, add more sriracha or include some crushed red pepper flakes to kick up the spiciness.

→ Can I make these skewers ahead of time?

Yes! These skewers are excellent for meal prep. You can marinate the chicken up to 24 hours in advance. For best results, cook the skewers just before serving, but if needed, they can be grilled ahead of time and reheated. Store the sauce separately and add it just before serving for maximum flavor and texture.

→ What can I serve with these chicken skewers?

For a complete low-carb meal, pair these skewers with cauliflower rice, a fresh salad, roasted vegetables, or zucchini noodles. For a more traditional approach, serve with rice, quinoa, or warm flatbreads. A side of cucumber salad or coleslaw also complements the spicy flavors nicely.

→ Is this dish keto-friendly?

Yes, this dish is keto-friendly when made as directed. The recipe uses avocado oil-based mayonnaise, sugar-free sriracha, and powdered erythritol as a sweetener, making it low in carbs and suitable for a ketogenic diet. Just be sure to check your specific ingredients for hidden carbs, especially in the sriracha or hot sauce.