Skillet Bang Bang Chicken Thighs
A quick and delicious dish featuring juicy chicken thighs and a creamy, spicy bang bang sauce, perfect for weeknight dinners.
Ingredients
For the chicken
- 6 pieces boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons vegetable oil
For the sauce
- 1 cup bang bang sauce (homemade or store-bought) Homemade version includes mayonnaise, sweet chili sauce, and sriracha for heat.
For garnish
- to taste green onions, chopped Optional, for garnish.
Instructions
Preparation
- In a small bowl, combine kosher salt, black pepper, and paprika. Mix well.
- Rub the seasoning mixture evenly all over the chicken thighs.
Cooking
- Heat vegetable oil in a large nonstick skillet over medium heat.
- Once the oil is hot, add the seasoned chicken to the skillet. Cook for about 5 minutes per side.
- Flip the chicken, lower the heat to medium-low, and continue cooking until the internal temperature reaches 165°F (approximately another 5 minutes).
- Remove the chicken from the skillet and place it on a plate. Tent it with foil to keep warm.
- Pour your bang bang sauce into the skillet, scraping up any brown bits from the bottom. Stir for about 1-2 minutes until heated through.
- Return the chicken to the skillet, coating each piece thoroughly with the sauce.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stovetop. Can freeze in a freezer-safe bag for up to three months.