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Grilled Bang Bang Chicken Thighs with Creamy Sauce

Grilled bang bang chicken thighs with a creamy, glossy sauce are juicy and charred with deep golden grill marks. Medium-high grilling plus a quick bang bang sauce glaze delivers sweet heat and a caramelized finish in every bite.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
For the Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 garlic minced
  • 1 pinch salt
For Garnish
  • 2 tbsp chopped fresh chives or green onions
  • 1 tsp crushed red pepper flakes optional

Equipment

  • 1 grill pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the chicken thighs completely dry with paper towels for crispy skin and clean grill marks.
  2. In a small bowl, mix olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper into a smooth rub.
  3. Coat all sides of the chicken thighs generously with the spice rub.
  4. Let the coated chicken thighs rest at room temperature for 20 minutes while you preheat the grill.
Make bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until smooth and creamy.
  2. Taste and adjust heat level with more sriracha if desired, then set the sauce aside, reserving half for brushing and serving.
Grill the chicken
  1. Preheat your grill (or grill pan) to medium-high heat, around 400°F (205°C), and oil the grates lightly to prevent sticking.
  2. Place chicken thighs skin-side down on the grill and cook for 6–7 minutes without moving, until you see deep golden grill marks.
  3. Flip the thighs and cook for another 6–7 minutes, until the internal temperature reaches 165°F (74°C).
  4. During the last 2 minutes, brush the tops generously with half the bang bang sauce and let it caramelize slightly over the heat.
  5. Remove the chicken from the grill and rest for 5 minutes to lock in juices.
Finish and serve
  1. Drizzle the remaining creamy bang bang sauce over the top of the chicken.
  2. Scatter chopped chives and optional crushed red pepper flakes on top, then serve immediately with extra sauce on the side for dipping.

Notes

For the best char and skin texture, pat the thighs very dry and avoid moving them during the first 6–7 minutes on the grill. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid drying out. Freeze the grilled chicken for up to 2 months (freeze with minimal sauce, then add sauce after thawing). If you want a lighter sauce, swap half the mayonnaise for plain Greek yogurt for a tangier, lower-fat bang bang vibe.