Bang Bang Chicken Skewers

The moment I first tasted Bang Bang sauce at a restaurant, I went home and spent three weeks trying to reverse-engineer it. My kitchen smelled like sriracha experiments for days, and my husband finally asked if we could please eat something that didn't make his nose run.

Last summer I made these for a backyard party and watched three grown men literally hover over the platter until every skewer disappeared. Now my friends specifically request them whenever we fire up the grill.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier on the grill but breasts work perfectly if you prefer leaner meat
• Vegetable oil: Helps the seasoning stick and prevents sticking to the grill
• Garlic powder: Distributes more evenly than fresh garlic in a quick marinade
• Soy sauce: Use gluten-free if needed, it adds umami depth to the chicken itself
• Mayonnaise: The creamy base that balances all those spicy elements
• Sweet chili sauce: You can usually find this in the Asian aisle, it brings that signature sweetness
• Sriracha: Start with one tablespoon and taste before adding more
• Honey: Natural sweetness that mellows the heat perfectly
• Rice vinegar: Just enough acidity to cut through all that creaminess
• Sesame seeds: Toast them quickly in a dry pan for the best nutty flavor

Instructions

Prep your chicken:

Cut everything into uniform cubes so they cook evenly, then toss with oil and seasonings

Let it marinate:

Even 10 minutes makes a difference, but if you have time, let it sit longer for deeper flavor

Thread the skewers:

Leave a tiny bit of space between pieces so heat can circulate and grill marks can develop

Get the grill going:

Medium-high heat gives you those beautiful charred edges without burning the outside before the inside cooks

Make the sauce:

Whisk everything together until completely smooth and taste it before you commit

Grill time:

Turn them every few minutes and watch for that golden color that tells you they are done

Sauce and serve:

Brush generously while they are still hot so the sauce clings to every surface

Save

My daughter now requests these for her birthday dinner every year instead of pizza. Watching her carefully drizzle the sauce over her chicken like a tiny chef might be my favorite parenting moment yet.

Make Ahead Magic

I often cube and marinate the chicken the night before, then keep it in a sealed container in the refrigerator. The sauce can be made up to three days ahead and actually tastes better after the flavors meld together.

Grill vs Oven

When winter hits and I refuse to grill in the snow, these cook beautifully at 400 degrees for about 18 minutes. They will not have quite the same smoky char, but tossing them under the broiler for two minutes at the end helps tremendously.

Serving Ideas

These skewers disappear fastest when served alongside steamed jasmine rice or wrapped in cold butter lettuce leaves. The cool crispness of the lettuce perfectly balances that spicy, creamy sauce.

• Set out extra sauce for dipping because people will ask
• Cucumber slices sprinkled with rice vinegar make a refreshing side
• Save any leftovers and chop them up for rice bowls the next day

Save

There is something uniquely satisfying about food you can eat off a stick, especially when it is this good. These skewers have become my go-to for whenever I want to feed people something that feels special without any stress.

Common Recipe Questions

→ How spicy are these skewers?

The heat level is moderate and adjustable. The sriracha provides gentle warmth balanced by sweet chili sauce and honey. Increase sriracha for more kick or reduce for milder flavor.

→ Can I bake these instead of grilling?

Yes, bake at 400°F (200°C) for 18-22 minutes on a lined sheet pan, turning halfway through. Broil for 2 minutes at the end for lightly charred edges.

→ What can I substitute for the sauce ingredients?

Swap mayonnaise with Greek yogurt for lighter version. Use sambal oelek instead of sriracha or maple syrup instead of honey. The sauce remains delicious with variations.

→ How long should I marinate the chicken?

Minimum 10 minutes works well, but marinating up to 2 hours in the refrigerator adds deeper flavor. Don't exceed 4 hours or the texture may become mushy.

→ What sides pair well with these skewers?

Jasmine rice soaks up extra sauce beautifully. Fresh cucumber salad, steamed bok choy, or lettuce wraps provide refreshing contrast. Coleslaw also complements the creamy sauce.

→ Can I make these ahead of time?

Prepare sauce up to 3 days ahead and refrigerate. Marinate chicken overnight for maximum flavor. Grill just before serving and brush with sauce while piping hot for best results.