Juicy chicken thighs skewered and grilled to perfection, topped with a sticky Bang Bang sauce, and served over fragrant garlic ginger rice. This dish offers bold flavors with simple ingredients, perfect for a flavorful meal without the fuss.
1. Cube the chicken thighs and season with salt, black pepper, garlic powder, onion powder, smoked paprika, and ground ginger.
2. Drizzle with olive oil and toss to coat evenly.
3. Thread the chicken cubes onto skewers tightly.
4. Preheat the grill to 400-425°F.
5. Place skewers on the hot grill, flipping often.
6. Brush the chicken with Bang Bang sauce throughout the cooking process.
7. Grill until chicken reaches an internal temperature of 165-170°F.
8. For Bang Bang Sauce: mix light mayo, fat-free yogurt, sweet chili sauce, sriracha, rice vinegar, and parsley in a bowl.
9. For Garlic Ginger Rice: sauté minced garlic and ginger in a pan, add rice, and toast lightly.
10. Simmer the rice until cooked through, then fluff with a fork.
11. Serve chicken skewers over the prepared garlic ginger rice.
