Bang Bang Chicken Skewers (Printable)

Tender grilled chicken skewers with a creamy spicy-sweet sauce and fresh herb garnish.

# What You'll Need:

→ For the Chicken Skewers

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
07 - 8 wooden or metal skewers

→ For the Bang Bang Sauce

08 - ½ cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha sauce
11 - 1 tablespoon honey
12 - 1 teaspoon rice vinegar
13 - Pinch of salt

→ For Garnish

14 - 2 tablespoons chopped fresh cilantro or scallions
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges

# How To Make It:

01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Preheat grill or grill pan to medium-high heat.
02 - In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Thread the seasoned chicken pieces evenly onto the skewers, distributing meat uniformly for even cooking.
04 - Grill chicken skewers for 5–7 minutes per side, or until cooked through and slightly charred on the edges. Internal temperature should reach 165°F.
05 - While chicken grills, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and salt in a small bowl until smooth and well combined.
06 - Remove skewers from grill and brush or drizzle generously with Bang Bang sauce. Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve immediately with lime wedges.

# Expert Tips:

01 -
  • The sauce comes together in seconds but tastes like something from a restaurant
  • Chicken stays incredibly juicy thanks to the spice rub before grilling
  • Perfect for feeding a crowd without being stuck in the kitchen
02 -
  • Letting the spiced chicken sit for even 15 minutes before grilling makes a noticeable difference
  • The sauce is best applied right before serving so it doesnt make the chicken soggy
  • Internal temperature of 165°F is non-negotiable for food safety
03 -
  • Metal skewers conduct heat and cook chicken from the inside out, reducing total cooking time
  • If the sauce feels too thick, add rice vinegar one teaspoon at a time until pourable

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