CJ's Bang Bang Chicken Skewers

Directions

1. Preheat your Blackstone griddle to medium heat. Cooking these chicken skewers requires a low and slow approach.

2. Cube the boneless, skinless chicken thighs and place them in a bowl. Add a little olive oil and season with 1-2 tsp of Bayou Blend, 1 tbsp Garlic Citrus Mojo, and 1 tbsp garlic powder. Mix well to coat the chicken evenly. Thread the chicken onto the skewers, folding the pieces if necessary to ensure they are tightly packed for even cooking. Leave enough space on each skewer to handle them easily when serving.

3. Add a little olive oil to the preheated griddle. Place the skewers on the griddle, cooking slowly. Flip the skewers when a nice color develops on the chicken. Be mindful of the sugar in the seasonings to avoid burning; it's okay to have some crispy edges, but avoid blackening the chicken.

4. While the chicken is cooking, prepare the sauce. In a small mixing bowl, combine the mayonnaise, Sriracha, Thai sweet chili sauce, Garlic Citrus Mojo Seasoning, and the juice from the lime and lemon. Mix well and set aside.

5. When the chicken is about 80-90% cooked, start basting it with the Bang Bang sauce. The sauce will reduce and thicken as it cooks. Baste all sides, rotating the skewers occasionally.

6. Once the chicken is fully cooked, drizzle the skewers with Mike's Hot Honey. Do this at the end to avoid burning the honey. Transfer the skewers to a serving platter, garnish with chopped Fresno chile, green onions, and sesame seeds. Optionally, drizzle with a little more hot honey before serving. Enjoy!