The Washington Post

Grilled Bang Bang Chicken

Grilled Bang Bang Chicken 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 17, 2019

Bang Bang dressing is a solid match for chicken hot off the grill, but it also pairs brilliantly with poached or roasted poultry, toasty vegetables and tofu as well as more dense seafood, such as shrimp and scallops.

Sichuan Chile Oil makes a great accompaniment for this chicken and sauce; see the related recipe link.

Make Ahead: If you are using bamboo/wooden rather than metal skewers, you’ll need to soak them for at least 30 minutes before you grill. You will have plenty of dressing left over, which can be refrigerated for up to 1 week.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • For the dressing
  • 1 cup well-stirred tahini or creamy peanut butter
  • 1 cup low-sodium soy sauce
  • 1/3 cup plain rice vinegar
  • 1/3 cup toasted sesame oil
  • 1/3 cup sugar
  • 1/3 cup red chile oil (may substitute Sichuan Chile Oil with sediment; see related recipe)
  • 2 teaspoons ground Sichuan peppercorns (optional)
  • For the chicken
  • 6 boneless, skin-on chicken thighs (about 1 1/2 pounds total)
  • 1 teaspoon kosher salt
  • 4 scallions (white and green parts), thinly sliced, for garnish

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For the dressing: Whisk together the tahini or peanut butter, soy sauce, vinegar, toasted sesame oil, sugar, red chile oil and the ground Sichuan peppercorns, if using, until the sugar has dissolved.

For the chicken: Prepare the grill for direct heat; preheat to medium-high (375 degrees).

Prep the chicken one of two ways: Pound the chicken thighs to 1/3-inch thick and thread each onto two parallel skewers, which helps keep them flat, or you can cut the chicken into 1-inch chunks and evenly thread on the pieces, kebab-style. For either way, leave a few inches empty at the end of each skewer, to serve as a handle. Lightly season the skewered chicken with salt.

Place the skewers on the grate; close the lid and cook for 3 to 5 minutes per side. If they brown too quickly, shift them off direct heat for 30 to 45 seconds, then back on again. You’re looking for some char and meat that is just cooked through (165 degrees on an instant-read thermometer).

Transfer the chicken skewers to a platter. Immediately brush the chicken with a generous amount of the dressing, then top with sliced scallions and serve. Pass the remaining dressing at the table.

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Recipe Source

Adapted from “Chinese Street Food: Small Bites, Classic Recipes and Harrowing Tales From Across the Middle Kingdom,” by Howie Southworth and Greg Matza (Skyhorse Publishing, 2018).

Tested by Andy Sikkenga.

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Nutritional Facts

Calories per serving (based on 6, with half of the bang bang sauce): 520

% Daily Values*

Total Fat: 39g 60%

Saturated Fat: 7g 35%

Cholesterol: 155mg 52%

Sodium: 960mg 40%

Total Carbohydrates: 15g 5%

Dietary Fiber: 2g 8%

Sugar: 6g

Protein: 34g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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