These bang bang chicken skewers are smoky, juicy, and coated in a creamy, sweet, and spicy sauce that makes everything taste better. Perfect for grilling, but you can cook them any way you like!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Skewer Recipes
Bang bang chicken skewers are everything I love about grilling — juicy, charred chicken with a sauce so good, you’ll want to put it on everything.
The sauce is a mix of mayo, sweet chili sauce, Sriracha, and lime, which sounds a little odd, but trust me, it works. Some of it goes into the marinade, so the chicken is flavorful from the inside out, and the rest is brushed on after grilling for that creamy, spicy finish.
If you don’t feel like skewering (or grilling), no worries! This recipe works great with pan-fried, air-fried, or oven-baked chicken. Serve it with rice, quinoa, or salad, or just eat it straight off the stick—your call.
PS. Bang bang sauce is super versatile, try it with shrimp, salmon, or tofu.
👩🍳 You might like baked Gochujang chicken thighs, honey sriracha chicken bites, Mongolian shrimp, or spicy Thai pumpkin coconut soup. Also, check out my garlic Parmesan chicken skewers.
What You’ll Need
Here is what you’ll need for this bang bang chicken skewers recipe. Find the full measurements in the recipe card below.
For the Bang Bang Sauce
- Mayonnaise – The creamy base that makes the sauce rich and smooth. You can use light mayo to cut down on cals or for extra tang, mix it up with some Greek yogurt.
- Sweet Chili Sauce – Adds sweetness and a little tang.
- Sriracha – For that spicy kick! Adjust based on your heat preference. If you don’t have this sauce, add regular hot sauce and a little minced garlic.
- Honey – Balances the heat and rounds out the flavor.
- Lime Juice – Adds freshness and acidity.
- Soy Sauce – A little salty, umami depth.
For the Chicken
- Chicken breast (or thighs, tenderloins) – Juicy, tender, and perfect for skewers.
- Seasoning – Garlic powder and smoked paprika for extra flavor and a bit of smokiness, plus salt and pepper (basic but necessary).
- Fresh cilantro – For a pop of herby freshness at the end.
Other Essentials
- Bamboo or Metal Skewers – If using bamboo, soak them in water so they don’t burn.
- Oil Spray – To prevent sticking if needed.
How To Make Bang Bang Chicken Skewers
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for bang bang chicken skewers.
- Make the Sauce – Whisk all the sauce ingredients together in a bowl. This can be done ahead of time!
- Prep the Chicken – Cut into cubes and toss with garlic powder, smoked paprika, salt, and pepper.
- Marinate – Coat the chicken in a few tablespoons of bang bang sauce and let it sit for at least 10-15 minutes (or overnight if you have time).
- Skewer It – Thread the chicken onto skewers, about 6-8 pieces per stick.
- Grill – Cook on a medium-high BBQ grill for about 8-10 minutes per side, until slightly charred and cooked through.
- Glaze – Brush with extra bang bang sauce and sprinkle with fresh cilantro.
- Serve – Enjoy as is, or pull the chicken off the skewers and serve in rice bowls, wraps, or salads!
Watch The Video
Recipe Tips/Variations
- No grill? No problem. You can pan-fry, air-fry (400°F/200°C for 10-12 mins), or broil in the oven instead.
- Make ahead: The sauce lasts for up to a week in the fridge, and you can marinate the chicken overnight. Want extra sauce? Double the batch and save some for dipping!
- Skewer-free option: Just marinate larger chicken pieces and cook them the same way.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a pan. The sauce can be stored separately in the fridge for up to a week.
- Freezing: You can freeze the raw marinated chicken for up to 3 months. Thaw before cooking.
- Make-Ahead Tips: Make the sauce and store in the fridge for up to a week. For the skewers, Assemble ahead and store uncooked for 2 days in the fridge.
- Cooked chicken: Pull off the skewers and store for easy meal prep—just add to rice bowls or salads.
Serving Suggestions
- Over rice or quinoa for a simple meal.
- With a side of roasted veggies like zucchini, peppers, or asparagus.
- In a salad with a drizzle of extra bang bang sauce as dressing.
- With naan or pita for a fun, easy meal.
- Wrapped in lettuce cups for a light, low-carb option!
💬 If you’ve tried these bang bang skewers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
For the Bang Bang Sauce:
- ⅔ cup mayonnaise about 10-12 tablespoons
- 4 tablespoons sweet chili sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoon soy sauce
For the Chicken:
- 2 large chicken breasts or thighs/tenderloins, cut into cubes, about ~1 lb / 450 grams, see notes below
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon chopped cilantro fresh coriander
Other:
- Bamboo or metal skewers
- Oil spray if needed
Instructions
- Make the sauce: Mix all sauce ingredients in a bowl. Set aside.
- Season the chicken: Toss the cubed chicken with salt, garlic powder, and smoked paprika.
- Marinate: Add 4-5 tablespoons of bang bang sauce to the chicken, mix well, and let sit for 10-15 minutes (or overnight).
- Thread onto skewers: Soak bamboo skewers if using, then add 6-8 pieces of chicken per skewer.
- Grill: Heat a BBQ grill to medium-high. Cook skewers for 8-10 minutes per side, until cooked through and slightly charred.
- Glaze & Serve: Brush the cooked skewers with extra sauce and sprinkle with fresh cilantro. Serve hot!
Video
Notes
- Quantities: I only used two chicken breasts, which yielded about 8 skewers. However, there is enough bang bang sauce in this recipe for up to 4 chicken breasts worth of meat. If using more chicken, add a little more seasoning when preparing the chicken and add an extra tablespoon or two of bang bang sauce when marinating the chicken. Make sure to reserve enough sauce to brush over cooked chicken skewers.
- No grill? No problem. You can pan-fry, air-fry (400°F/200°C for 10-12 mins), or broil in the oven instead.
- Make ahead: The sauce lasts for up to a week in the fridge, and you can marinate the chicken overnight. Want extra sauce? Double the batch and save some for dipping!
- Skewer-free option: Just marinate larger chicken pieces and cook them the same way.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a pan. The sauce can be stored separately in the fridge for up to a week.
- Freezing: You can freeze the raw marinated chicken for up to 3 months. Thaw before cooking.
- Make-Ahead Tips: Make the sauce and store in the fridge for up to a week. For the skewers, Assemble ahead and store uncooked for 2 days in the fridge.
- Cooked chicken: Pull off the skewers and store for easy meal prep—just add to rice bowls or salads.
Nutrition
FAQs
Absolutely! Thighs stay even juicier and work great for this recipe.
You can pan-fry, air-fry at 400°F (200°C) for 10-12 minutes, or broil in the oven until charred and cooked through.
Yes! Just reduce the Sriracha or leave it out for a milder version.
It’s great as a dipping sauce for fries, shrimp, or veggies and makes an awesome dressing for salads or slaw!
The sauce on these skewers is so good, I’ve also used it for shrimp. These make a really tasty wrap in low-carb tortillas or pita bread with lots of fresh veggies and they couldn’t be easier to make.