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Preheat your oven to 375°F. Line a baking sheet with aluminum foil for easier cleanup.

Place the boneless skinless chicken thighs in a large bowl. Season them generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. Drizzle with avocado oil.

Using your hands, mix the chicken thoroughly to ensure each thigh is evenly coated with the seasonings and oil.

Arrange the seasoned chicken thighs in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Bake the chicken in the preheated oven for 45 minutes, or until cooked through and the internal temperature reaches 165°F.

While the chicken is baking, prepare the Bang Bang sauce. In a medium bowl, combine the Kewpie mayonnaise, sweet chili sauce, and Sriracha. Whisk until the sauce is smooth and well combined.

Once the chicken has finished its initial bake, carefully remove the baking sheet from the oven. Spoon the prepared Bang Bang sauce over each cooked chicken thigh.

Using a pastry brush or the back of a spoon, spread the sauce evenly over the top and sides of each chicken thigh, ensuring full coverage.

Return the sauced chicken to the oven and bake for an additional 5 minutes, or until the sauce becomes slightly tacky and caramelized.

Carefully remove the chicken from the oven. Garnish with freshly chopped parsley.

Serve the Bang Bang Chicken Thighs immediately over a bed of cooked rice. The chicken will be tender enough to pull apart with a fork.


Preheat your oven to 375°F. Line a baking sheet with aluminum foil for easier cleanup.

Place the boneless skinless chicken thighs in a large bowl. Season them generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. Drizzle with avocado oil.

Using your hands, mix the chicken thoroughly to ensure each thigh is evenly coated with the seasonings and oil.

Arrange the seasoned chicken thighs in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Bake the chicken in the preheated oven for 45 minutes, or until cooked through and the internal temperature reaches 165°F.

While the chicken is baking, prepare the Bang Bang sauce. In a medium bowl, combine the Kewpie mayonnaise, sweet chili sauce, and Sriracha. Whisk until the sauce is smooth and well combined.

Once the chicken has finished its initial bake, carefully remove the baking sheet from the oven. Spoon the prepared Bang Bang sauce over each cooked chicken thigh.

Using a pastry brush or the back of a spoon, spread the sauce evenly over the top and sides of each chicken thigh, ensuring full coverage.

Return the sauced chicken to the oven and bake for an additional 5 minutes, or until the sauce becomes slightly tacky and caramelized.

Carefully remove the chicken from the oven. Garnish with freshly chopped parsley.

Serve the Bang Bang Chicken Thighs immediately over a bed of cooked rice. The chicken will be tender enough to pull apart with a fork.
