Pin It Succulent chicken cubes are marinated in garlic and soy, then grilled to perfection on skewers. The star of this dish is the homemade Bang Bang sauce—a creamy blend of mayonnaise, sweet chili sauce, sriracha, and honey that delivers a perfect balance of heat and sweetness. Ready in just 30 minutes, these skewers work beautifully as appetizers for parties or as a main course alongside rice and fresh vegetables.
The first time I made Bang Bang chicken was for a summer cookout that almost got rained out. Everyone stood around the grill with umbrellas anyway, because once that sauce hits the heat, the sweet-spicy aroma makes you forget about the weather. The skewers disappeared in minutes, and my friends kept asking what was in that pink-orange magic sauce.
Ive since made these for everything from weeknight dinners to potlucks, and theyre always the first thing gone. My cousin who claims she hates spicy food ate three skewers last time, then asked for the sauce recipe separately.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier on the grill, but breasts work beautifully if you prefer leaner meat
- Vegetable oil: Helps the seasonings cling and prevents sticking on the grates
- Garlic powder: Distributes more evenly than fresh garlic in a quick marinade
- Soy sauce: Use tamari or coconut aminos to keep it gluten-free
- Mayonnaise: Creates the creamy base that tames the heat
- Sweet chili sauce: Look for the Thai style with red pepper flecks
- Sriracha: Start with one tablespoon and taste before adding more
- Honey: Balances the heat and helps the sauce cling to the chicken
- Rice vinegar: Cuts through the rich mayonnaise with just enough tang
- Sesame seeds: Toast them in a dry pan for 30 seconds to bring out their nutty flavor
- Scallions: The green parts add a fresh bite that cuts through the creamy sauce
- Fresh cilantro: Skip it if youre one of those people who think it tastes like soap
Instructions
- Marinate the chicken:
- Toss the cubes in a bowl with oil, garlic powder, soy sauce, pepper, and salt until well coated. Let them sit for at least 10 minutes while you prep the rest.
- Thread the skewers:
- Slide chicken pieces onto skewers, leaving a little space between pieces for even cooking. If using wooden skewers, soak them first so they dont burn.
- Fire up the grill:
- Get your grill or grill pan nice and hot over medium-high heat. You want to hear a sizzle when the chicken hits.
- Grill to perfection:
- Cook skewers for 10 to 15 minutes, turning them every few minutes. Look for charred edges and juices running clear.
- Whisk the sauce:
- While chicken grills, stir together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Sauce and serve:
- Brush the cooked skewers generously with sauce, then hit them with sesame seeds, scallions, and cilantro. Serve while still warm.
Pin It My kids now request these for their birthday dinner every year. Its funny how something so simple has become such a tradition in our house.
Grilling Secrets
Ive learned that crowded grills mean steamed chicken, so work in batches if needed. Also, let the skewers rest for just two minutes after grilling before saucing them. This keeps the juices from running off onto the plate.
Sauce Variations
Sometimes I swap honey for maple syrup when I want a deeper sweetness. A splash of lime juice at the end brightens everything up, especially on humid summer evenings.
Make It Your Own
These skewers are incredibly forgiving, which is why theyve become my go-to when I need to feed a crowd without stress. Shrimp work beautifully too, cooking in just 3 to 4 minutes per side.
- Thread pineapple chunks between chicken for a sweet char contrast
- Double the sauce recipe because everyone will want extra for dipping
- Serve over jasmine rice to soak up every drop of that sauce
Pin It These skewers have saved more last-minute dinner plans than I can count. Hope they become a staple in your kitchen too.
Recipe Questions
- → What makes Bang Bang sauce special?
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The sauce combines creamy mayonnaise with sweet chili sauce, sriracha, honey, and rice vinegar, creating a perfect balance of spicy, sweet, and tangy flavors that coat the grilled chicken beautifully.
- → Can I make these ahead of time?
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Marinate the chicken up to 2 hours before grilling. The sauce can be prepared a day in advance and stored refrigerated. Grill just before serving for best results.
- → How spicy are these skewers?
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The heat level is moderate and adjustable. Start with 1 tablespoon sriracha, then increase to 2 tablespoons if you prefer more spice. The sweet chili sauce helps balance the heat.
- → What can I serve with Bang Bang chicken?
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Pair with jasmine rice, cucumber salad, or lettuce wraps for a complete meal. The skewers also work well as appetizers alongside other Asian-inspired dishes.
- → Can I bake these instead of grilling?
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Yes, bake at 400°F (200°C) for 15-20 minutes, turning halfway through. Broil for the last 2 minutes to achieve the slight char that grilling provides.
- → How do I store leftovers?
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Store cooked skewers and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, then toss with fresh sauce.
