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Skillet Bang Bang Chicken Thighs

Skillet bang bang chicken thighs with crispy seared chicken and a creamy sweet-and-spicy sauce you whisk in minutes. One-pan searing followed by a quick low-heat warm-up keeps the thighs golden and the sauce silky.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 6 chicken thighs boneless, skinless
smoked paprika
  • 1 tsp smoked paprika
kosher salt
  • 0.75 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
olive oil
  • 2 tbsp olive oil
mayonnaise
  • 0.5 cup mayonnaise
sweet chili sauce
  • 3 tbsp sweet chili sauce
sriracha
  • 1 tbsp sriracha
honey
  • 1 tbsp honey
lime juice
  • 1 tbsp lime juice
green onions
  • 2 green onions sliced, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken thighs with smoked paprika, kosher salt, and black pepper. Make sure all sides are coated so the crust forms during searing.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F.
Make sauce and finish
  1. Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Stir until smooth and glossy.
  2. Remove the skillet from heat and pour the sauce over the chicken, tossing to coat. Coat the thighs evenly so each bite gets creamy sweet-and-spicy flavor.
  3. Return to low heat for 1–2 minutes, just to warm the sauce through. Look for gentle bubbling at the edges and a sauce sheen, not a hard simmer.
Serve
  1. Garnish with green onions and serve immediately. Serve over rice for a fast weeknight dinner.

Notes

For the best sear, pat the chicken thighs dry before seasoning and avoid moving them during the first side’s cooking; the crust develops as they sit. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat so the sauce stays creamy. Freezing is not recommended because the sauce can separate when thawed. If you want a lighter option, use light mayonnaise to reduce calories while keeping the same creamy texture.