The savory spice of tender chicken thighs meeting a creamy, sweet-heat sauce creates an irresistible weeknight craving. This Bang Bang Chicken Thighs Skillet delivers golden, juicy bites coated in a homemade sauce that’s equal parts indulgent and easy to whip up. With simple seasonings and pantry staples, it transforms basic ingredients into a dish that feels special without the fuss.

I turn to this recipe on hectic days when dinner needs to be ready fast, yet flavorful enough to gather the family around the table. It reheats beautifully for lunch leftovers, keeping that crisp exterior and saucy shine intact. Busy moms and professionals like us appreciate how it pairs effortlessly with rice or veggies for a complete, satisfying meal.

Why We Love This Recipe

Quick Weeknight Win: Ready in under 20 minutes, this Bang Bang Chicken Thighs Skillet saves time without sacrificing bold flavors.
Perfectly Balanced Heat: The creamy sauce blends sweet chili and honey for a spicy kick that’s adjustable and crowd-pleasing.
Versatile Family Favorite: Tender chicken thighs stay juicy, making it ideal for serving over rice or alongside simple sides.
Minimal Cleanup: One skillet means less dishes, perfect for busy evenings when every minute counts.

Ingredients to make Bang Bang Chicken Thighs Skillet

These ingredients come together for a harmonious mix of savory chicken and a velvety sauce that’s sweet, spicy, and tangy all at once. Opting for fresh, quality pieces ensures the dish shines with authentic flavor and tenderness.

Boneless, skinless chicken thighs – Cut into bite-sized pieces for quick, even cooking and maximum sauce absorption.
Olive oil – Provides a light coating to help seasonings stick and prevents sticking in the skillet.
Garlic powder – Adds subtle depth and aroma without the need for fresh chopping.
Onion powder – Enhances savory notes in the chicken for a well-rounded base flavor.
Salt and freshly ground black pepper – Seasons to taste, bringing out the natural juices in the meat.
Mayonnaise – Forms the creamy foundation of the Bang Bang sauce for smoothness and richness.
Sweet chili sauce – Delivers the signature sweet-spicy element that’s the heart of the dish.
Rice wine vinegar – Adds a bright tang to balance the sauce’s sweetness.
Honey – Boosts natural sweetness and helps the sauce cling beautifully to the chicken.
Pinch of salt – Fine-tunes the sauce’s seasoning for perfect harmony.
Sliced green onions – Optional garnish for a fresh, crisp contrast to the warm dish.

How to Make Bang Bang Chicken Thighs Skillet

Step 1: Season the Chicken

In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. This step ensures every bite is flavorful and helps the exterior crisp up nicely during cooking. Take a moment to pat the chicken dry first if needed for better adhesion.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat and add the seasoned chicken, cooking for about 4-5 minutes per side until no longer pink inside and nicely browned on the outside. Stir occasionally to promote even browning and avoid overcrowding the pan. The chicken should reach an internal temperature of 165 degrees for safety.

Step 3: Prepare the Bang Bang Sauce

While the chicken cooks, whisk together mayonnaise, sweet chili sauce, rice wine vinegar, honey, and a pinch of salt in a small bowl until smooth and fully combined. This creates the creamy, addictive coating that’s the star of the dish. Taste and adjust honey for sweetness if you prefer a milder version.

Step 4: Coat the Chicken

Once cooked, remove the skillet from the heat and add 2 tablespoons of the Bang Bang sauce directly to the chicken, tossing gently to coat evenly. This keeps the chicken warm and infuses it with just enough sauce for immediate serving. Avoid adding too much at this stage to prevent sogginess.

Step 5: Serve and Garnish

Drizzle the remaining sauce over the chicken and garnish with sliced green onions for a fresh pop of color and mild onion flavor. Serve right away while hot to enjoy the best texture contrast. This final touch elevates the simple skillet meal into something restaurant-worthy.

Pro Tips for Success

Season Evenly: Toss chicken thoroughly in the bowl to distribute spices, ensuring consistent flavor in every piece.
Monitor Heat: Use medium-high for quick browning without burning; lower if pieces stick too much.
Whisk Sauce Smooth: Combine ingredients vigorously for a creamy emulsion that clings well without separating.
Adjust Sweetness: Taste the sauce and add extra honey gradually for a milder spice level suited to your family.

How to Serve Bang Bang Chicken Thighs Skillet

Garnishes

I love topping this dish with sliced green onions for their crisp bite and subtle freshness that cuts through the creamy sauce. A sprinkle of sesame seeds adds a nutty crunch, while chopped cilantro brings a bright, herbal note if you want an extra layer of vibrancy.

Side Dishes

Pair it with steamed jasmine rice to soak up the irresistible sauce, or roasted broccoli for a colorful, nutrient-packed contrast. Simple cucumber slices offer a cool, refreshing crunch that balances the heat perfectly.

Creative Ways to Present

Serve the chicken in lettuce wraps for a low-carb twist that’s fun for casual dinners, or mound it over quinoa for a hearty, protein-rich bowl. I sometimes layer it into tacos with slaw for a fusion meal that keeps things exciting and easy to customize.

Make Ahead and Storage

Storing Leftovers

I store any extra Bang Bang Chicken Thighs Skillet in an airtight container in the fridge, where it keeps well for up to three days. This makes it great for packing lunches without losing much of its flavor. Just separate the extra sauce to drizzle fresh when eating.

Freezing

For longer storage, I portion the cooked and sauced chicken into freezer bags, pressing out air to prevent ice crystals, and freeze for up to one month. Thaw overnight in the fridge before reheating to maintain tenderness. Avoid freezing the full sauce if possible, as mayo can separate.

Reheating

I reheat portions in the microwave on medium power in 30-second bursts, stirring halfway, or in a skillet over low heat with a splash of water to restore moisture. Covering with foil in the oven at 350 degrees works too, preventing the edges from drying out. Always warm the extra sauce separately for the best creamy texture.