Grilled Bang Bang Chicken

SERVES 4
Bang Bang Marinade
1½–2 lb boneless skinless chicken thighs or breasts
¼ cup sweet chili sauce
2 tbsp sriracha
1½ tbsp low-sodium soy sauce
1 tbsp fresh lime juice
1 tbsp rice vinegar
2 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh grated ginger
½ tsp smoked paprika
½ tsp kosher salt

Creamy Bang Bang Sauce
½ cup mayonnaise
¼ cup sweet chili sauce
1–2 tbsp sriracha, depending on heat preference
1 tbsp lime juice
1 tsp rice vinegar
Pinch of salt

Marinate
1. Whisk together all of the marinade ingredients. Add the chicken and toss until completely coated. Marinate refrigerated for at least 1 hour and preferably 4–6 hours. You can go up to about 8 hours, but I wouldn't do it overnight because of the lime juice and vinegar.

Grill
2. Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Preheat the grill to medium-high, around 400–425°F. Lightly oil the grates.
3. Grill thighs for approximately 5–7 minutes per side, depending on thickness, until nicely charred and cooked through. For chicken breasts, cooking time will depend heavily on thickness.
Let the chicken rest for 5 minutes.

Finish
4. Whisk together the creamy Bang Bang sauce. You can either drizzle it over the sliced grilled chicken or lightly toss the warm chicken with some of the sauce and serve extra on the side.

Finish with sliced scallions, sesame seeds, cilantro, and fresh lime.