Bang Bang Chicken Skewers (Print View)
Tender grilled chicken cubes tossed in a creamy, spicy-sweet Bang Bang sauce with fresh herbs.
# What You'll Need:
→ For the Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
07 - 8 wooden or metal skewers
→ For the Bang Bang Sauce
08 - ½ cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha sauce
11 - 1 tablespoon honey
12 - 1 teaspoon rice vinegar
13 - Pinch of salt
→ For Garnish
14 - 2 tablespoons chopped fresh cilantro or scallions
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges
# How to Make:
01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
02 - Preheat grill or grill pan to medium-high heat.
03 - In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Thread the seasoned chicken pieces evenly onto the skewers.
05 - Grill chicken skewers for 5–7 minutes per side, or until cooked through and slightly charred on the edges. Internal temperature should reach 165°F.
06 - While chicken is grilling, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and salt in a small bowl until smooth.
07 - Once skewers are done cooking, brush or drizzle generously with Bang Bang sauce.
08 - Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve immediately with lime wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in two minutes but makes you look like you spent hours perfecting the balance of sweet and spicy
- These skewers disappear faster than anything else on the grill, and people actually remember them for weeks
02 -
- I learned the hard way that brushing the sauce on too early makes it burn, so wait until the last minute or drizzle it after they come off the heat
- Letting the chicken rest for just 2 minutes after grilling keeps all those juices inside instead of running onto your plate
03 -
- Cutting the chicken into uniform cubes means everything cooks at the same speed, so nobody gets dry pieces while waiting for others to finish
- The sauce keeps in the fridge for a week, so I often make a batch on Sunday and use it all week long on everything from sandwiches to roasted potatoes