1. Prep the Chicken:

Start by patting your chicken thighs dry with paper towels. Dry skin is key to getting that crispy, golden texture you’re craving. Season both sides of the chicken with salt, pepper, garlic powder, and smoked paprika. The paprika adds a wonderful smoky depth, while the garlic powder enhances the savory flavors of the chicken.

2. Cook the Chicken Thighs:

Heat olive oil over medium-high heat in a large, oven-safe skillet. Once the oil is hot, add the chicken thighs, skin side down. You should hear a sizzle—that’s the sound of crispy skin forming! Let the chicken cook for about 6-7 minutes, or until the skin is golden and crispy.

Don’t rush this step. The chicken needs time to render the fat from the skin and get crispy. Once the skin is crispy, flip the chicken thighs and cook for an additional 6-7 minutes on the other side until the chicken is cooked through. To check for doneness, use a meat thermometer. The internal temperature should read 165°F (74°C).

3. Make the Bang Bang Sauce:

While the chicken is cooking, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and salt in a small bowl. Taste the sauce and adjust the sriracha if you want it spicier or add a little more sweet chili sauce if you prefer a sweeter sauce.

This bang bang sauce is the perfect balance of creamy and spicy, and it complements the crispy chicken beautifully.

4. Coat the Chicken:

Once the chicken thighs are cooked through and golden, remove them from the skillet and place them on a plate to rest. While they’re resting, pour the bang bang sauce into the skillet, scraping up any flavorful bits left from cooking the chicken. Stir the sauce around to warm it through.

Now, you have two options: You can either serve the chicken thighs with the sauce on the side for dipping, or you can toss the chicken thighs directly in the sauce for full coverage. If you’re like me and love every bite coated in sauce, go ahead and toss them in!

5. Serve & Garnish:

Transfer the coated chicken thighs to a serving platter and garnish with freshly chopped parsley. The vibrant green parsley adds a lovely pop of color and freshness that balances out the richness of the sauce.