These Bang Bang Chicken Skewers have become my family’s favorite grilling recipe. I created them because my kids kept asking for something with a little heat that would cook fast on busy weeknights. The sweet and spicy sauce is incredibly flavorful, and the chicken comes out tender and juicy every single time.
Table of Contents
Ingredients for Bang Bang Chicken Skewers
I always start with chicken thighs when I make these because they stay juicier than breasts, though both work great. The bang bang sauce is where the magic happens, and I recommend tasting it before you brush it on so you can adjust the heat level to your liking. Here’s what you’ll need to make these skewers that my family requests at least twice a month.
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into 1 to 1.5-inch chunks) – I usually use thighs for better flavor
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional) – My preference is to always add this for a subtle smokiness
- 8-10 skewers (wooden or metal)
- 1/2 cup mayonnaise (or use 1/4 cup mayo plus 1/4 cup Greek yogurt for lighter option) – In my experience, the yogurt version is just as delicious
- 2 tablespoons sriracha (adjust to taste) – I recommend starting with less if serving kids
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon chopped green onions (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
Step-by-Step Instructions
I recommend prepping everything before you start grilling because these cook quickly and you don’t want to scramble for ingredients mid-recipe. Following these steps will give you perfectly charred, saucy skewers every time.
Step 1: Cut your chicken into even 1 to 1.5-inch chunks and pat them completely dry with paper towels. This helps the seasonings stick and promotes better browning. Toss the chicken with olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is well coated.
Step 2: Make your bang bang sauce by whisking together mayonnaise, sriracha, honey, and rice vinegar in a small bowl until smooth and creamy. Taste it and adjust the spice or sweetness to your preference. Reserve half the sauce (about 1/4 cup) for serving and use the rest for basting.
Step 3: Thread the chicken pieces onto your skewers, leaving a small gap between each piece for even cooking. If you’re using wooden skewers, make sure you’ve soaked them in water for at least 30 minutes to prevent burning. Pro tip: don’t pack the chicken too tightly or it won’t cook evenly.
Step 4: Preheat your grill to medium-high heat and lightly oil the grates using a paper towel dipped in oil. Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes until the chicken reaches an internal temperature of 165°F and has nice char marks.
Step 5: During the last 2-3 minutes of grilling, brush the skewers generously with the bang bang sauce. Watch carefully as the sugars in the sauce can burn quickly. Remove from heat and let rest for 2-3 minutes, then drizzle with the reserved sauce or serve it on the side for dipping.
Step 6: Garnish with chopped green onions and sesame seeds if desired. Serve immediately while the chicken is hot and juicy.
Perfect Pairings for Bang Bang Chicken Skewers
These skewers shine when paired with sides that balance their bold, spicy-sweet flavor and provide textural contrast.
Coconut Rice: The subtle sweetness of coconut rice mellows the heat from the sriracha while adding a creamy texture that complements the tender chicken perfectly. Plus, it soaks up any extra sauce beautifully. Try my Coconut Chicken and Rice for another tropical-inspired dinner.
Asian Cucumber Salad: A crisp, refreshing cucumber salad with rice vinegar and sesame oil cuts through the richness of the mayo-based sauce and adds a cool, crunchy element that balances each bite.
Grilled Corn on the Cob: Sweet grilled corn provides a smoky, charred flavor that echoes the grilled chicken while offering a naturally sweet contrast to the spicy sauce. Brush it with a little lime butter for extra flavor.
Steamed Edamame: These protein-packed pods add nutritional value and a mild, nutty flavor that won’t compete with the bold bang bang sauce. They’re also incredibly quick to prepare.
Fried Rice: For a complete Asian-inspired meal, serve these skewers alongside High Protein Crispy Garlic Chicken Fried Rice or try them over my Sticky Garlic Chicken Noodles for a satisfying dinner bowl.
Keeping Your Skewers Fresh
Store any leftover bang bang chicken skewers in an airtight container in the refrigerator for up to 3 days. I recommend removing the chicken from the skewers before storing to make reheating easier and to save space.
When reheating, use a skillet over medium heat or warm them in the oven at 350°F for about 10 minutes. Avoid the microwave if possible as it can make the chicken rubbery. Add a splash of water or extra sauce to keep the chicken moist during reheating.
These skewers are incredibly versatile and work just as well sliced over salads or stuffed into wraps for lunch the next day. The bang bang sauce keeps separately for up to a week, so you can make extra and use it as a dip for vegetables or a spread for sandwiches. If you love this sauce, try it on my Bang Bang Chicken Bowl or Bang Bang Salmon for delicious variations.
FAQs
Can I bake these instead of grilling?
Absolutely! Arrange the skewers on a baking sheet lined with foil and bake at 400°F for 15-18 minutes, flipping halfway through. Brush with sauce during the last 5 minutes for the best results.
How can I make these less spicy for kids?
Simply reduce the sriracha to 1 tablespoon or replace half of it with sweet chili sauce. You can also serve the sauce on the side so everyone can control their own heat level.
Can I prep these ahead of time?
Yes! Assemble the skewers up to 24 hours in advance and keep them covered in the refrigerator. You can also marinate the chicken in half the bang bang sauce for 30 minutes before grilling for even more flavor.
Bang Bang Chicken Skewers
Ingredients
Equipment
Method
- Cut the chicken into even 1 to 1.5-inch chunks and pat them completely dry with paper towels. Toss the chicken with olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is well coated.
- Make the bang bang sauce by whisking together mayonnaise, sriracha, honey, and rice vinegar in a small bowl until smooth and creamy. Taste and adjust the spice or sweetness to your preference. Reserve half the sauce (about 1/4 cup) for serving and use the rest for basting.
- Thread the chicken pieces onto the skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, make sure you’ve soaked them in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high heat and lightly oil the grates using a paper towel dipped in oil. Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes until the chicken reaches an internal temperature of 165°F and has nice char marks.
- During the last 2-3 minutes of grilling, brush the skewers generously with the bang bang sauce. Watch carefully as the sugars in the sauce can burn quickly. Remove from heat and let rest for 2-3 minutes.
- Drizzle with the reserved sauce or serve it on the side for dipping. Garnish with chopped green onions and sesame seeds if desired. Serve immediately while the chicken is hot and juicy.
