Bang Bang Chicken Skewers

The first time I made Bang Bang chicken, I was hosting a summer barbecue and completely underestimated how much sauce my guests would actually want. I doubled the batch halfway through and still ran out. Now I always make triple and keep extra in the fridge for drizzling over everything.

Last summer my neighbor came over while I was grilling these and ended up staying for dinner. The smell of the spices hitting the heat drew her in, and she couldnt believe something so flavorful was so easy to make. We ate them standing around the grill with paper plates, and honestly, it was perfect.

Ingredients

• 1.5 lbs boneless skinless chicken: Thighs stay juicier on the grill but breasts work beautifully too just dont overcook them
• 2 tablespoons olive oil: Helps the spices adhere and keeps chicken from sticking to the grates
• 1 teaspoon garlic powder: Builds a savory base layer of flavor without burning like fresh garlic might
• 1 teaspoon smoked paprika: Adds that gorgeous red color and subtle smoky depth
• ½ cup mayonnaise: The creamy canvas that makes the sauce cling to every bite
• 2 tablespoons sweet chili sauce: Provides that signature sweet heat balance
• 1 tablespoon sriracha: Start here and adjust up or down depending on your spice comfort zone
• 1 tablespoon honey: Rounds out the heat and helps the sauce coat the chicken
• 1 teaspoon rice vinegar: Cuts through the richness just enough
• Fresh cilantro and toasted sesame seeds: Dont skip these they add brightness and crunch that make the dish complete

Instructions

Prep your skewers:

If using wooden skewers, soak them for at least 20 minutes while you prep everything else. Theres nothing worse than watching your skewers catch fire while youre trying to flip dinner.

Season the chicken:

Toss the cubed chicken with olive oil and all the spices until every piece is evenly coated. The mixture should look like a light rub, not a thick paste.

Thread the skewers:

Load the chicken onto skewers, leaving just a tiny bit of space between pieces for even heat circulation. Pack them too tight and the middle wont cook through.

Fire up the grill:

Get your grill or grill pan to medium-high heat. You want it hot enough to sear immediately but not so hot that the spices burn before the chicken cooks through.

Grill to perfection:

Cook for 5 to 7 minutes per side until you see nice char marks and the chicken reaches 165°F inside. The edges should get a little crispy, thats where the flavor lives.

Make the magic sauce:

While the chicken works, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and salt until completely smooth.

Sauce and serve:

Brush the skewers generously with sauce right after they come off the grill while theyre still hot. The residual heat helps the sauce cling beautifully.

Save

These skewers have become my go-to for feeding a crowd without spending the whole party stuck at the stove. People crowd around the platter every single time, and theres something satisfying about watching food disappear that fast.

Make It Your Own

Ive made these with shrimp when I wanted something lighter, and honestly, theyre just as incredible. The cooking time drops to just 2 to 3 minutes per side, so watch them closely. You could also do pineapple chunks between the chicken for sweetness that plays beautifully with the spicy sauce.

Sauce Wisdom

Leftover Bang Bang sauce keeps in the fridge for a week and is phenomenal on everything from burgers to roasted vegetables. I even use it as a dip for sweet potato fries. Once you have it in your refrigerator rotation, youll start looking for excuses to put it on everything.

Grilling Game Changers

Invest in a good pair of long handled tongs if you grill often. They give you much better control than a spatula for skewers. Also, clean your grill grates while theyre hot right after cooking, it makes the next time so much easier.

• Keep a spray bottle of water nearby for flare ups
• Let the grill preheat for at least 10 minutes for the best sear
• Oil the grates right before adding the skewers

Save

These skewers are the kind of recipe that make people think you put in way more effort than you actually did. I love that kind of kitchen magic.

Recipe Questions & Answers

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before grilling to reduce burning or charring.

→ What is the best cut of chicken for skewers?

Boneless, skinless chicken breasts or thighs cut into 1-inch cubes work best for even cooking and tenderness.

→ Can I adjust the spice level of the sauce?

Yes, modify the amount of sriracha sauce to make the Bang Bang sauce milder or spicier according to your taste.

→ How should I serve these skewers?

Serve with steamed rice, fresh salads, or lettuce wraps to complement the flavorful chicken skewers.

→ Is this dish gluten-free?

It can be gluten-free if you use gluten-free mayonnaise and verify sweet chili and sriracha sauces for gluten-free status.

→ Can I prepare the chicken ahead of time?

Marinating the chicken in the spice mixture for up to 2 hours enhances flavor and tenderness before grilling.