Why You’ll Love These Bang Bang Chicken Skewers
You know that moment when you want something amazing for dinner but have zero energy? That’s where these bang bang chicken skewers come in. I’m talking about juicy, charred chicken coated in a creamy, spicy, slightly sweet sauce that’s honestly addictive. The first time I made these, my husband literally said, “Don’t bring these to the BBQ. I want them all for myself.” And I kind of agreed.
These aren’t your average grilled chicken skewers. The bang bang sauce does double duty here it’s both a marinade and a finishing sauce. So every bite has that silky, spicy kick. Plus, they come together in about 30 minutes of actual work. The rest is just marinating time, which you can totally skip if you’re in a rush (no judgment).
Whether you’re firing up the grill for a summer party or just want a quick weeknight dinner that feels special, these are your answer. They’re creamy, spicy, and have that perfect crunch from the charred edges. Even if you think you can’t cook, these will work. I promise.
Ingredients You’ll Need
The beauty of this recipe? You probably have most of these in your pantry right now. The bang bang sauce is basically three ingredients you already have: mayonnaise, sweet chili sauce, and sriracha. That’s it. The rest just builds on that creamy, spicy base.
Here’s what you’ll need to grab:
- Chicken: Boneless skinless chicken fillets, cut into 1-inch chunks. I use chicken breast here, but thighs work great too.
- Mayonnaise: Full-fat is best for that creamy texture. It’s the backbone of the sauce.
- Sweet chili sauce: This adds the sweetness and a little tang. Look for the Thai brand in the international aisle.
- Sriracha: For heat. Adjust to your tolerance.
- Fresh lime juice: Brightens everything up. Meyer lemon works too if you have one.
- Garlic and ginger: Freshly minced and grated. Don’t skip these they add so much depth.
- Soy sauce and sesame oil: For that umami and nutty finish.
- Skewers: Bamboo or metal. If using bamboo, soak them in water for 30 minutes first to prevent burning.
I usually pick up my sweet chili sauce and sriracha at Trader Joe’s or Ralphs. And if you’re not in the mood to whisk, grab a good store-bought bang bang sauce no judgment. But honestly, homemade is so easy and tastes way better.
Step-by-Step: How to Make Bang Bang Chicken Skewers
Alright, let’s get cooking. I’ll walk you through the four main stages. Don’t worry, it’s honestly foolproof.
Stage 1: Make the Bang Bang Sauce
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Keep whisking until it’s smooth and creamy. The color should be a beautiful pale orange. Taste it adjust the heat or sweetness to your liking. This is your bang bang sauce recipe base. Set aside about a quarter cup for the dipping sauce later.
Stage 2: Marinate the Chicken
Add the chicken chunks to the bowl and toss well to coat every piece. I use my hands (with gloves, or just wash up after) to make sure every nook and cranny is covered. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Overnight is even better the flavors really penetrate. But if you’re short on time, even 30 minutes works.
Stage 3: Skewer and Grill
Preheat your grill or grill pan over medium-high heat (about 400°F to 450°F). Thread the marinated chicken onto the skewers, leaving a small gap between each piece for even cooking. Don’t cram them together they need room to cook through.
Grill the skewers for 10 to 15 minutes, turning them 2 to 3 times. You’re looking for charred edges and an internal temperature of 165°F. I once charred skewers so bad because I walked away to answer the phone. Don’t do that. Stay close, listen for that sizzle, and flip when they release easily from the grates.
Stage 4: Rest and Serve
Remove the skewers from the grill and let them rest for 2 to 3 minutes. This is critical it keeps the chicken juicy. While they rest, stir together the reserved mayonnaise and sweet chili sauce for an extra dipping sauce. Sprinkle the skewers with chopped cilantro and serve immediately. The smell is incredible.
Recipe Variations and Substitutions
One of the best things about these bang bang chicken skewers is how flexible they are. Here are some ways to switch it up:
- Chicken thighs instead of breasts: Thighs are juicier and more forgiving. Just adjust cooking time slightly they might need an extra minute or two.
- Less spicy: Reduce the sriracha to 1 tablespoon or even 1 teaspoon. You can also add a little extra sweet chili sauce to balance the heat.
- Dairy-free: This recipe is already dairy-free since we use mayo. Just double-check your mayonnaise brand.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce. Everything else is naturally gluten-free.
- Air fryer chicken skewers: Cook at 375°F for 8-10 minutes, turning halfway. Check for doneness at 165°F.
- Oven baked chicken skewers: Bake at 400°F on a lined baking sheet for 15-18 minutes, turning once.
You can also use this bang bang sauce as a dressing for salads or a dip for spring rolls. It’s that versatile.
Recipe Tips for Perfect Skewers
I’ve made these more times than I can count, and I’ve learned a few things the hard way. Here are my best tips:
Common Mistakes to Avoid
❌ Not soaking wooden skewers: They’ll burn on the grill. Soak them in water for at least 30 minutes.
✅ Solution: Use metal skewers if you forget. They conduct heat well and are reusable.
❌ Overcooking the chicken: Dry, tough chicken is the worst. Use a thermometer.
✅ Solution: Cook to exactly 165°F and let rest for 2-3 minutes.
❌ Moving skewers too early: They’ll stick and tear.
✅ Solution: Wait until they release easily from the grates, about 4-5 minutes per side.
❌ Uneven chicken pieces: Some will be raw, some burnt.
✅ Solution: Cut all pieces to about 1-inch chunks for even cooking.
Another tip: make plenty of bang bang sauce. It’s the best part, and you’ll want extra for dipping. I always double the sauce recipe because we end up using it on everything.
Serving Suggestions
These bang bang chicken skewers are a meal in themselves, but they pair beautifully with sides. Here’s what I love serving with them:
- Over rice or quinoa: The sauce soaks into the grains. So good.
- With a crunchy slaw: Shredded cabbage, carrots, and a lime vinaigrette cuts through the creaminess.
- In lettuce cups: For a low-carb option, wrap the chicken in butter lettuce with extra cilantro.
- With grilled vegetables: Zucchini, peppers, and asparagus are perfect alongside.
- As tacos: Shred the chicken off the skewers and serve in warm tortillas with slaw.
These are also amazing as a summer appetizer for parties. Just cut the skewers in half and serve with extra dipping sauce. They disappear fast, so make extra.
Storage and Leftovers
If you somehow have leftovers (unlikely, but possible), here’s how to store them:
- Cooked skewers: Store in an airtight container in the fridge for up to 3 days.
- Uncooked marinated chicken: Keep in the fridge for up to 24 hours before grilling.
- Bang bang sauce: Store separately in an airtight container in the fridge for up to a week.
To reheat: The oven or air fryer works best. Bake at 350°F for 8 minutes, or air fry at 350°F for 3 minutes. The microwave works in a pinch, but be careful not to overheat it’ll toughen the chicken. I like to reheat them in a skillet with a little extra sauce to keep them moist.
Leftover bang bang chicken is amazing on salads or in wraps the next day. Trust me.
Frequently Asked Questions
So there you have it my go-to recipe for bang bang chicken skewers. They’re creamy, spicy, and absolutely perfect for summer grilling. Fire up the grill (or oven) and let me know how they turn out! I’d love to hear about your variations and serving ideas. And if you’re looking for more inspiration, follow me on Pinterest for more easy, delicious recipes.
Bang Bang Chicken Skewers
Ingredients
Method
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil, salt, and pepper until smooth and creamy.
- Add the chicken chunks and toss well to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
- Preheat your grill or a grill pan over medium-high heat (about 400°F to 450°F). If using bamboo skewers, soak them in water for 30 minutes first to prevent burning.
- Thread the marinated chicken onto the skewers, leaving a small gap between each piece for even cooking.
- Grill the skewers for 10 to 15 minutes, turning them 2 to 3 times, until the chicken is charred at the edges and reaches an internal temperature of 165°F when tested with an instant-read thermometer.
- Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving.
- While the chicken rests, stir together the extra mayonnaise and sweet chili sauce in a small bowl for a dipping sauce.
- Sprinkle the skewers with chopped cilantro and serve immediately with the dipping sauce on the side.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make bang bang chicken skewers ahead of time?
Absolutely. Marinate the chicken up to 24 hours in advance and keep it in the fridge. You can also assemble the skewers ahead and grill just before serving. The bang bang sauce can be made up to a week ahead and stored separately.
Can I make this with chicken thighs instead?
Yes, chicken thighs work great and are even juicier. Just cut them into similar 1-inch chunks. They might need an extra minute or two on the grill, but the same marinade and technique work perfectly.
What if I don’t have a grill?
No problem. You can cook these in the oven at 400°F for 15-18 minutes, or in an air fryer at 375°F for 8-10 minutes. Both methods give you juicy, charred chicken without the grill.
Can I make this less spicy?
Definitely. Reduce the sriracha to 1 tablespoon or even 1 teaspoon. You can also add a little extra sweet chili sauce to balance the heat. For a kid-friendly version, use just a teaspoon of sriracha.
What else can I use this sauce for?
The bang bang sauce is incredibly versatile. Use it as a dip for spring rolls, a dressing for salads, a spread on sandwiches, or a drizzle over roasted vegetables. It’s also amazing on tacos and as a marinade for shrimp.
What is bang bang sauce made of?
Bang bang sauce is a creamy, spicy, slightly sweet sauce made primarily from mayonnaise, sweet chili sauce, and sriracha. This recipe also adds lime juice, garlic, ginger, soy sauce, and sesame oil for extra depth.
Breasts or thighs which cut is better?
Both work great. Chicken breasts are leaner and cook faster, while thighs are juicier and more forgiving. For the most tender result, I recommend thighs. But breasts are perfect if you’re watching calories.
Can I bake instead of grill?
Yes, baking is a great alternative. Place the skewers on a lined baking sheet and bake at 400°F for 15-18 minutes, turning once halfway. You’ll still get nice color and juicy chicken without the grill.
Is this gluten-free?
This recipe can easily be made gluten-free. Use tamari or coconut aminos instead of soy sauce. All other ingredients mayonnaise, sweet chili sauce, sriracha are naturally gluten-free. Just check your labels to be sure.