Skillet Bang Bang Chicken Thighs are a quick, bold weeknight dinner: crispy, golden skin on bone-in thighs married with a creamy, spicy-sweet bang bang sauce. It’s the kind of recipe that comes together in one skillet but tastes like you spent longer in the kitchen than you did. If you like a balance of heat, tang, and crunch, this one delivers every time — and if you enjoy other saucy chicken bites, you might also like these Buffalo Chicken Bombs for game-day variety.
Why you’ll love this dish
This recipe is a winner because it’s fast, forgiving, and crowd-pleasing. Bone-in, skin-on thighs give deep flavor and a crispy exterior without fuss. The mayo-plus-sweet-chili base makes a slightly sweet, creamy glaze that tames the sriracha heat and clings to the chicken.
“Crispy skin, sticky sauce, and a lime lift — this became our new weeknight favorite in one bite.”
Perfect for weeknights, casual dinner parties, or the night you want something more exciting than plain roasted chicken. It’s also budget-friendly: thighs are inexpensive, and the sauce uses pantry staples.
How this recipe comes together
You’ll sear the thighs skin-side down to render fat and build a crunchy exterior, then finish them through in the pan. While the chicken rests briefly, whisk together a simple bang bang sauce of mayonnaise, sweet chili, sriracha, and lime. Toss the cooked chicken in the sauce so it gets evenly coated without steaming the skin. The technique keeps the texture — crispy outside, juicy inside — and makes plating fast.
Gather these items
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 1 tablespoon olive oil (or a neutral oil like canola)
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise (use full-fat for best texture)
- 2 tablespoons sweet chili sauce (store-bought or homemade)
- 1 tablespoon sriracha sauce (more or less to taste)
- 1 tablespoon fresh lime juice (about half a lime)
- 2–3 tablespoons chopped green onions, for garnish
Notes/substitutions:
- If you prefer a lighter sauce, swap half the mayo for plain Greek yogurt (yields a tangier, thinner sauce).
- For nut-free, check your sweet chili sauce label (some brands have traces of nuts).
- Skinless thighs will cook faster but won’t have that same crisp; if you want a leaner option, try this chicken breast recipe instead.
Step-by-step instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Dry skin crisps better.
- Warm a large skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat.
- Place the thighs skin-side down in the hot skillet. Press gently to ensure full contact. Cook 7–8 minutes without moving them until the skin is deeply golden and crispy. Reduce heat slightly if the skin browns too quickly.
- Flip the thighs and cook 7–8 more minutes, uncovered, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time can vary with thickness; bone-in pieces often need this long.
- While the chicken finishes, whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon lime juice in a bowl. Taste and adjust heat or lime as desired.
- Remove the cooked thighs from the skillet to a plate and let rest for 3 minutes. Pour the sauce over the warm chicken and toss gently to coat the pieces evenly — the residual heat helps the sauce adhere without making the skin soggy.
- Garnish with chopped green onions and serve immediately.
Timing tip: From fridge to table this should take about 30 minutes total, including sauce prep.
Best ways to enjoy it
Serve these thighs over steamed jasmine rice or coconut rice to soak up the sauce. For a lighter plate, pair with a crisp cabbage slaw or cucumber salad to add freshness and crunch. They’re also great sliced over a bowl with roasted sweet potatoes, steamed broccoli, and avocado for a balanced meal.
If you’re serving a crowd, keep thighs warm on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes while you finish sides. For a family-style spread, place the sauced thighs on a platter and sprinkle with extra green onions and sesame seeds.
Storage and reheating tips
- Refrigerator: Cool leftover chicken within 2 hours and store in an airtight container for 3–4 days. Store the sauce-tossed chicken together if you prefer immediate reheating; otherwise keep the sauce separate to retain crispiness.
- Freezing: Freeze cooked, unsauced thighs in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven on a sheet pan for 10–12 minutes (covered loosely with foil for first 6 minutes if you’re worried about drying). To restore crisp skin, finish a minute or two under the broiler, watching closely. Microwave will warm but will soften the skin—good for meal prep but not ideal for texture.
Food safety note: Always confirm chicken is cooked to 165°F (74°C) when reheating and after freezing/thawing.
Pro chef tips
- Dry skin is key: Pat the thighs thoroughly before seasoning to get the crispiest result.
- Render slowly if needed: If your skillet gets too hot and the skin browns too fast, lower the heat and give it an extra minute or two; the goal is rendered fat and even browning.
- Use a splatter screen: Searing skin-on chicken can splatter; a screen keeps your stovetop cleaner and protects you from hot oil.
- Sauce balance: Start with less sriracha and add to taste — the sweet chili sauce already contributes heat and sweetness. Lime brightens the mayonnaise base, so don’t skip it.
- Rest briefly: Letting the thighs rest 2–3 minutes before saucing keeps juices inside and prevents the sauce from diluting.
Creative twists
- Honey Garlic Bang Bang: Swap sweet chili for 2 tbsp honey + 1 tbsp soy sauce and add minced garlic for a sticky honey-garlic version.
- Coconut curry bang: Stir 1 tsp curry powder into the mayo and swap lime for a splash of coconut milk.
- Crispy skinless option: Use boneless, skinless thighs; sear quickly on high heat for 4–5 minutes per side, finish in a 400°F oven for 8 minutes.
- Make it vegetarian: Roast cauliflower steaks until charred and toss with the bang bang sauce for a veggie-forward swap.
- Add texture: Top with toasted peanuts or sesame seeds for crunch and an Asian-inspired finish.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Boneless chicken breasts work but cook faster and can dry out. Pound to even thickness and pan-sear 4–5 minutes per side, or bake at 400°F for 12–15 minutes. If you want a dedicated breast technique, try this chicken breast recipe for tips tailored to white meat.
Q: Is mayonnaise safe to heat?
A: Yes. Mayonnaise emulsified with oil holds up in warm applications like this sauce because it’s not being excessively cooked; you’re tossing it over hot chicken rather than simmering. If you prefer, use half mayo and half Greek yogurt and add the yogurt off-heat to avoid curdling.
Q: Can I make the sauce ahead?
A: Absolutely. Make the bang bang sauce up to 48 hours ahead. Keep refrigerated in an airtight container and stir before using. If stored longer, check for freshness (smell/taste).
Q: How spicy is this? Can kids eat it?
A: The heat level depends on the sriracha. Use 1/2 tablespoon for a mild kick or omit if serving heat-sensitive children; the sweet chili sauce provides mild sweetness without too much fire.
Q: What’s the best skillet to use?
A: A heavy-bottomed skillet, like cast iron or stainless steel, gives the best sear and even heat. Nonstick works but won’t brown quite as deeply.
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Bang Bang Chicken Thighs
Ingredients
Chicken and Seasoning
- 4 pieces bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 1 tablespoon olive oil (or a neutral oil like canola)
- Salt and freshly ground black pepper, to taste
Bang Bang Sauce
- 1/2 cup mayonnaise (use full-fat for best texture) For a lighter sauce, swap half the mayo for plain Greek yogurt.
- 2 tablespoons sweet chili sauce (store-bought or homemade) Check label for nut allergies.
- 1 tablespoon sriracha sauce (more or less to taste) Add based on desired spice level.
- 1 tablespoon fresh lime juice (about half a lime)
Garnish
- 2-3 tablespoons chopped green onions For garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- Warm a large skillet over medium heat and add 1 tablespoon of olive oil. Swirl to coat.
Cooking Chicken
- Place the thighs skin-side down in the hot skillet. Press gently to ensure full contact. Cook for 7–8 minutes without moving them until the skin is deeply golden and crispy.
- Flip the thighs and cook for another 7–8 minutes, uncovered, until an instant-read thermometer reads 165°F (74°C).
Prepare Sauce
- While the chicken finishes cooking, whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon lime juice in a bowl.
- Taste and adjust the heat or lime as desired.
Finish and Serve
- Remove the cooked thighs from the skillet to a plate and let rest for 3 minutes.
- Pour the sauce over the warm chicken and toss gently to coat evenly. Garnish with chopped green onions and serve immediately.