Bang Bang Chicken Skewers

The smell of sweet chili sauce hitting a hot grill still takes me back to my first apartment kitchen, where I accidentally discovered that Bang Bang sauce makes everything taste like a restaurant secret. I was trying to recreate a dish from our favorite takeout spot, and my roommate walked in asking what smelled expensive. That night we stood around the stove, eating directly off paper plates, and I realized some recipes are worth keeping forever.

Last summer I made these for a barbecue when my cousin claimed she hated spicy food. After watching everyone else dive in, she tried one skewer and proceeded to eat three more, asking me to write down the recipe before she left. Now she texts me every time she makes them, usually with some variation about how her family fought over the last piece.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier on the grill but breasts work beautifully if you prefer leaner meat, just do not overcook them
• Vegetable oil: Helps the seasoning stick and prevents sticking to the grill
• Garlic powder: Distributes more evenly than fresh garlic in the marinade
• Soy sauce: Use gluten free if needed, it adds that essential umami foundation
• Ground black pepper and salt: Simple seasoning that lets the sauce shine
• Mayonnaise: Creates the creamy base that makes the sauce so addictive
• Sweet chili sauce: The secret ingredient that gives restaurant quality flavor
• Sriracha: Adjust this to your heat preference, I usually start with one tablespoon
• Honey: Balances the heat and helps the sauce cling to the chicken
• Rice vinegar: Adds brightness that cuts through the richness
• Sesame seeds and scallions: These toppings are not just garnish, they add texture and fresh flavor

Instructions

Prepare the chicken:

Toss the cubed chicken with oil, garlic powder, soy sauce, pepper, and salt until evenly coated. Let it sit for at least ten minutes while you soak wooden skewers if using them.

Thread the skewers:

Piece the chicken onto skewers, leaving a little space between pieces for even cooking. Do not pack them too tightly or the heat will not circulate properly.

Heat the grill:

Get your grill or grill pan to medium high heat. You want it hot enough to get good char marks but not so hot that the outside burns before the inside cooks.

Grill to perfection:

Cook for ten to fifteen minutes, turning every few minutes. The chicken should be cooked through with those gorgeous slightly charred edges.

Make the magic sauce:

Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the heat level.

Sauce and serve:

Brush the warm skewers generously with Bang Bang sauce and top with sesame seeds, scallions, and cilantro. Serve immediately while the sauce is still clinging beautifully to every piece.

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These skewers have become my go to for unexpected guests because they look impressive but are so simple to throw together. The last time I made them, my friend asked if I could cater her wedding, and I had to laugh explaining that this was just my easy weeknight dinner.

Making Ahead

I have learned that you can marinate the chicken up to two hours ahead, but do not add salt until right before grilling or it will draw out moisture. The sauce keeps in the refrigerator for a week and is actually fantastic on sandwiches the next day.

Grilling Tips

Metal skewers cook the chicken faster from the inside out, so adjust your time accordingly. If you are using a grill pan, a little oil goes a long way in preventing sticking and creating those restaurant style grill marks.

Serving Ideas

These skewers work as appetizers, a main course, or even chopped over salad for lunch the next day. I like to set out extra sauce for dipping because people always want more.

• Pair with jasmine rice to soak up any extra sauce
• Serve alongside a cool cucumber salad to balance the heat
• Try them in lettuce cups for a lighter version

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There is something about eating food off a stick that makes everything taste better, especially when it is covered in this sauce.

Recipe FAQs

→ What does Bang Bang sauce taste like?

Bang Bang sauce features a creamy mayonnaise base balanced with sweet chili sauce, spicy sriracha, honey, and rice vinegar. The result is a rich, tangy sauce with layers of sweet heat and umami depth that complements grilled meats perfectly.

→ Can I bake these skewers instead of grilling?

Absolutely. Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°F) and develops a golden exterior.

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 10 minutes to allow the flavors to penetrate. You can refrigerate the marinated chicken for up to 2 hours before grilling. Beyond 2 hours, the acid in the soy sauce may begin to break down the chicken texture too much.

→ Can I make the Bang Bang sauce ahead of time?

Yes, prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and meld together over time. Give it a good whisk before using and add a splash of water if it has thickened too much.

→ What can I substitute for sriracha in the sauce?

Sambal oelek, chili garlic sauce, or a mixture of ketchup and hot sauce work well as substitutes. For less heat, use additional sweet chili sauce and omit the sriracha entirely. Adjust the amount to match your preferred spice level.

→ Do I need to soak wooden skewers?

If using wooden or bamboo skewers, soak them in water for at least 20-30 minutes before threading the chicken. This prevents them from burning or scorching on the grill. Metal skewers don't require soaking and conduct heat evenly through the meat.