Bang Bang Chicken Skewers Recipe hits every craving at once: juicy grilled chicken, smoky char, and a creamy, spicy-sweet sauce that clings to every bite. It works for busy weeknights, game day spreads, or casual cookouts, and you can finish everything in about 40 minutes. I first made a version of these skewers for a neighbor potluck, and my platter came back with nothing but sauce streaks and one lonely cilantro leaf.
Why You Should Try This Bang Bang Chicken Skewers Recipe
These Bang Bang Chicken Skewers pack bold flavor with very little effort. The marinade and sauce share many ingredients, so you mix once and use it twice.
The skewers cook quickly on a grill or grill pan, which keeps the chicken juicy and tender. The creamy, spicy, slightly tangy bang bang sauce turns simple chicken into something that tastes restaurant-level.
“These Bang Bang Chicken Skewers disappeared faster than any appetizer I have ever served, and everyone begged for the recipe. ★★★★★”
Ingredients You’ll Need
Chicken & Marinade
- 2 pounds boneless skinless chicken thighs, cut into 1½ inch cubes
- Thighs stay juicier than breasts, especially on the grill. Use chicken breast if you prefer leaner meat, but watch the cook time.
- 2 tablespoons neutral oil (canola, avocado, or grapeseed)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Bang Bang Sauce
You use part of this sauce as a glaze and the rest for dipping.
- ½ cup mayonnaise
- Use full-fat mayo for the best texture. I often use Hellmann’s or Duke’s.
- ¼ cup sweet chili sauce
- The classic Thai-style bottled sweet chili sauce works perfectly.
- 1–2 tablespoons sriracha, to taste
- Start with 1 tablespoon for mild heat, then add more if you like it spicier.
- 1 tablespoon honey
- 1 tablespoon lime juice or rice vinegar
- 1 teaspoon soy sauce
- 1 clove garlic, very finely minced or grated
- Pinch of salt, only if needed after tasting
Optional Veggies for the Skewers
- 1 red bell pepper, cut into 1½ inch pieces
- 1 yellow bell pepper, cut into 1½ inch pieces
- 1 small red onion, cut into 1½ inch wedges
These add color and sweetness and stretch the recipe for more servings.
Garnishes
- 2 tablespoons chopped fresh cilantro or green onions
- 1–2 teaspoons toasted sesame seeds
- Extra lime wedges for squeezing over the top
Pantry Shortcuts & Substitutions
- Use bottled minced garlic and ginger if you feel short on time.
- Swap Greek yogurt for half of the mayo if you want a lighter bang bang sauce.
- Use chili-garlic sauce instead of sriracha if that sits in your fridge already.
- If you avoid soy, use coconut aminos and reduce the honey slightly.
Equipment
- Metal or wooden skewers
- Soak wooden skewers in water for at least 20–30 minutes so they do not burn.
- Mixing bowls
- Whisk
- Cutting board and sharp knife
- Grill, grill pan, or broiler pan
- Tongs
- Small brush or spoon for glazing the skewers
Tips & Tricks
- Cut chicken into even pieces so every cube cooks at the same speed.
- Pat the chicken dry before marinating so the marinade clings better.
- Marinate at least 20 minutes, but aim for 1–2 hours in the fridge for deeper flavor.
- Reserve some bang bang sauce in a separate bowl before you touch raw chicken, so you keep a clean dipping sauce.
- Oil the grill grates lightly and preheat well to prevent sticking.
- Thread chicken snugly on skewers but avoid packing it too tight so heat can circulate.
- Keep the heat at medium to medium-high so the outside chars without burning before the inside cooks through.
- Brush on a thin layer of sauce near the end of cooking so the sugars do not scorch.
- Taste the sauce before serving and adjust with more lime for tang or more honey for sweetness.
- Serve some sauce on the side so people can control their own spice level.
How to Make Bang Bang Chicken Skewers
1: Mix the Bang Bang Sauce
Add mayonnaise, sweet chili sauce, sriracha, honey, lime juice, soy sauce, and minced garlic to a medium bowl. Whisk until the sauce looks smooth and creamy. Taste and adjust the heat with more sriracha or the tang with more lime juice. Scoop out about ⅓ cup of the sauce into a small bowl and set it aside for glazing the skewers.
2: Marinate the Chicken
Place the chicken cubes in a large bowl. Add oil, soy sauce, lime juice, honey, garlic, ginger, smoked paprika, salt, and pepper. Toss everything until the chicken pieces look evenly coated. Cover and chill for at least 20 minutes and up to 2 hours.
3: Prep the Skewers
If you use wooden skewers, soak them in water while the chicken marinates. Prep the bell peppers and red onion and cut them into similar sized pieces as the chicken. Thread chicken and veggies onto skewers, alternating pieces for color and even cooking. Leave a little space at each end of the skewer so you can handle them easily on the grill.
4: Preheat the Grill or Grill Pan
Heat your grill or grill pan over medium to medium-high heat. Brush the grates or pan lightly with oil so the skewers release easily. Keep the reserved bang bang sauce and a small brush or spoon nearby. Set up a clean plate for the cooked skewers.
5: Grill the Skewers
Place the skewers on the hot grill in a single layer. Cook for about 8 to 12 minutes total, turning every 2 to 3 minutes so each side gets nice grill marks. During the last 2 to 3 minutes of cooking, brush the skewers lightly with the reserved bang bang sauce. Cook until the chicken feels firm and the juices run clear when you cut into a thicker piece.
6: Finish
Transfer the cooked Bang Bang Chicken Skewers to a platter. Drizzle some of the remaining sauce over the top or serve it in a bowl on the side for dipping. Sprinkle with chopped cilantro or green onions and toasted sesame seeds. Add lime wedges around the platter so everyone can squeeze fresh citrus over their skewers.
What to Serve with Bang Bang Chicken Skewers
Serve these Bang Bang Chicken Skewers over steamed jasmine rice, coconut rice, or simple white rice to catch all that extra sauce. A crisp side like cucumber salad, shredded cabbage slaw, or a crunchy green salad balances the richness. You can also tuck the chicken into warm tortillas or lettuce leaves for fun handheld wraps. Offer cold drinks like iced tea, lemonade, or sparkling water with citrus slices to cool the heat from the sauce.
Storage Options
- Store leftover skewers in an airtight container in the fridge for up to 3 days.
- Keep extra bang bang sauce in a separate sealed container in the fridge for up to 5 days.
- Reheat chicken skewers in a 350°F oven or air fryer until warm, then add a fresh drizzle of sauce after heating.
- Freeze cooked, cooled chicken (without veggies if you care about texture) for up to 2 months, then thaw in the fridge and reheat gently before serving.
Bang Bang Chicken Skewers
Ingredients
Instructions
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- In a large bowl, combine olive oil, soy sauce, lime juice, minced garlic, paprika, salt, and black pepper.
- Add the chicken cubes to the bowl and toss until evenly coated. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.
- Thread the marinated chicken pieces onto the skewers, dividing them evenly.
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined.
- Taste and adjust heat and sweetness by adding more sriracha or honey as desired. Set aside.
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
- Place the chicken skewers on the grill and cook for 10–15 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
- Remove the skewers from the grill and let them rest for a few minutes.
- Brush or drizzle the warm chicken skewers generously with the Bang Bang sauce, or serve the sauce on the side for dipping.
- Garnish with chopped cilantro, sliced green onions, and toasted sesame seeds if desired.
- Serve immediately as a main course with rice, salad, or grilled vegetables.
Notes
Approximate per serving (1/4 of recipe): 420 calories; fat 25 g; saturated fat 4 g; carbohydrates 16 g; fiber 0 g; sugars 12 g; protein 33 g; sodium 720 mg. Values will vary based on exact ingredients, brands, and portion size.