Grilled Bang Bang Chicken

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 Chili Oil makes a great accompaniment for this chicken and sauce; you can also use it instead of the store-bought red chili oil.

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 one week.

Makes 4 to 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 chili oil 2 teaspoons ground Sichuan peppercorns (optional) For the chicken 6 boneless, skin-on chicken thighs (about 1 1⁄2 pounds total) 1 tsp kosher salt 4 scallions (white and green parts), thinly sliced, for garnish

For the dressing: Whisk together the tahini or peanut butter, soy sauce, vinegar, toasted sesame oil, sugar, red chili 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 F).

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 three to five 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 F 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 and the Sichuan Chili Oil, if using, at the table.

Based on 6 servings using half the sauce: 520 calories; 39 grams fat (7 g saturated fat); 155 milligrams cholesterol; 960 mg sodium; 15 g carbohydrates; 2 g fibre; 6 g sugar; 34 g protein.

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.