Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are my weeknight shortcut to something loud and happy. Juicy marinated chicken, lightly charred on the grill (or oven, or even a griddle pan), then hit with a creamy-sweet-spicy bang bang sauce that clings and drips in all the best ways. It’s dinner that does not whisper. It’s sticky fingers and a little heat and a lot of “whoa, what is in this sauce?” vibes.

My husband calls these “party sticks,” which is dramatic but also fair. The first time I made them, our toddler licked the sauce bowl like it was pudding, which is either a parenting win or a cry for help. Now it’s a regular rotation: I marinate the chicken while we finish homework, thread skewers while someone sets the table, and we eat them right off the platter with rice and cucumbers. Every single time, clean plates. Every single time, someone asks for “extra sauce, please.”

How to Make It

Grab about 1.5 lb chicken thighs and chop them into bitey pieces—like 1 to 1.25 inches so they cook fast and stay juicy. Toss them in a quick marinade: a splash of soy sauce (or tamari), a spoon of brown sugar or honey, a squeeze of lime, minced garlic and grated ginger, a drizzle of oil, and a tiny whisper of sesame oil if you like that toasty thing. Let it sit 20–30 minutes on the counter while you soak wooden skewers so they don’t burn.

Make the bang bang sauce in a bowl: mayo + Thai sweet chili sauce + sriracha to taste + honey + a touch of rice vinegar + pinch of salt. If it’s super thick, thin with a teaspoon of water till it drizzles like a dream. Taste it. You want creamy-sweet-spicy with a little tang. Boom.

Thread the chicken on skewers (I like 5–6 pieces per stick), and if you’re feeling extra, tuck in pineapple chunks or red bell pepper between the chicken. Oil the grates, then grill over medium-high, turning every couple minutes till you’ve got nice char and the chicken hits 165°F—usually 8–10 minutes. No grill? Broil on a sheet pan (450°F, top rack) or use a hot skillet or grill pan.

Right near the end, brush the skewers with a quick lacquer: a tablespoon of sweet chili sauce mixed with a splash of water, just to gloss them up. Then take them off the heat and drizzle or toss with the bang bang sauce. Sprinkle with green onions or sesame seeds if you’ve got ’em. Eat immediately. Like, now.

✔Ingredient Notes

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– Chicken thighs: Juicier than breasts and harder to overcook. If you use breasts, pull them as soon as they hit 165°F or they’ll go dry.
– Thai sweet chili sauce: This is the sweet, garlicky backbone. Store-brand is fine. Don’t swap with straight chili sauce—it’s not the same.
– Mayonnaise: Classic bang bang creaminess. Use regular or Kewpie. Greek yogurt works in a pinch but is tangier and less silky.
– Sriracha: Heat control knob. Add a little, taste, then add more. You can use chili-garlic sauce if that’s what’s in the fridge.
– Soy sauce (or tamari): For the marinade. Salt + umami. If you’re gluten-free, grab tamari or coconut aminos.
– Lime or rice vinegar: You need acid or the sauce tastes flat. Don’t skip it. A squeeze of lemon works if that’s what you’ve got.
– Garlic + ginger: The aromatic duo. Fresh is best, tubed paste is totally fine for weeknights.
– Pineapple chunks (optional): Thread between chicken if you want that sweet char. Canned works—just drain it very, very well.
– Sesame oil (optional): A few drops in the marinade adds toastiness. Too much can hijack the flavor, so go easy.

✔Recipe Steps

1. Cut 1.5 lb chicken thighs into 1–1.25 inch pieces.
2. Marinate 20–30 minutes with 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar or honey, 1 tbsp oil, 2 minced garlic cloves, 1 tsp grated ginger, and a few drops sesame oil.
3. Soak wooden skewers 15–30 minutes; preheat grill to medium-high (or oven to 450°F/broiler on high).
4. Thread chicken (and optional pineapple/peppers) onto skewers; oil grates or sheet pan.
5. Grill 8–10 minutes, turning every 2 minutes, brushing at the end with 1–2 tbsp sweet chili sauce thinned with a splash of water; cook to 165°F.
6. Whisk 1/2 cup mayo, 1/4 cup sweet chili sauce, 1–2 tbsp sriracha, 1 tbsp honey, 1 tsp rice vinegar, pinch salt; drizzle/toss over hot skewers and garnish.

What to Serve It With

– Coconut rice or plain jasmine rice (soaks up sauce like a champ)
– Grilled pineapple or a quick cucumber salad with rice vinegar
– Charred broccoli, snap peas, or blistered green beans
– Warm naan or lettuce cups for handheld vibes
– Pickled red onions, lime wedges, and sesame seeds for zip and crunch

✔Tips & Mistakes

– Don’t skip the acid in the sauce—without lime/vinegar it tastes heavy.
– Avoid crowding the skewers; space the chicken a bit so it actually chars.
– If using breasts, shorten the cook time. Overcooked breast is sadness on a stick.
– Sauce after cooking for the creamiest result; brushing mayo-based sauce on high heat can split or burn.
– If it’s too sweet, add a squeeze of lime or a splash of soy to balance.
– Internal temp matters: 165°F is your juicy finish line.

✔Storage Tips

Leftovers keep 3–4 days in the fridge. Store the sauce separately if you can, but honestly I’ve tossed it all together and lived to tell the tale. Reheat gently in a skillet or air fryer so it crisps back up, or microwave if it’s that kind of day. Cold straight from the fridge? Shockingly good in a lettuce wrap or chopped into a bang bang chicken salad. Breakfast skewer with a fried egg? Absolutely zero shame.

✔Variations and Substitutions

– Honey ↔ sugar: Both work; honey adds a little floral depth.
– Tamari ↔ soy sauce: Easy gluten-free swap. Coconut aminos if you like sweeter.
– Greek yogurt ↔ mayo: Tangier and lighter, but still creamy. Add an extra drizzle of honey if it turns too sharp.
– Shrimp skewers: Marinate just 10–15 minutes and cook 2–3 minutes per side.
– Cauliflower or tofu: Same marinade, high-heat roast or grill till browned; toss in sauce.
– Extra spicy: Add gochujang or chili crisp to the sauce.
– Nutty twist: Whisk in a spoon of peanut butter; thin with warm water.
– No grill: Broil top rack or use a ripping hot grill pan—same payoff.

Frequently Asked Questions

Bang Bang Chicken Skewers

Juicy grilled chicken skewers glazed with a creamy, sweet-heat bang bang sauce made from mayo, Thai sweet chili, and sriracha—perfect for weeknights or the grill.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless skinless chicken breasts, cut into 1 inch cubes
• ▢ 0.5 cup mayonnaise
• ▢ 0.5 cup Thai sweet chili sauce
• ▢ 2 tablespoon sriracha
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon lime juice freshly squeezed
• ▢ 1 tablespoon soy sauce low-sodium if preferred
• ▢ 2 clove garlic, minced about 2 teaspoons
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 1 tablespoon neutral oil for brushing grill grates
• ▢ 8 skewer wooden skewers soak in water 20 minutes
• ▢ 2 tablespoon green onions, thinly sliced for garnish
• ▢ 1 teaspoon toasted sesame seeds for garnish

Instructions

Preparation Steps

• If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
• In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, soy sauce, and minced garlic until smooth.
• Reserve about 0.25 cup of the sauce for serving. Add the chicken cubes to the remaining sauce and toss to coat. Cover and refrigerate for 20 to 60 minutes.
• Preheat a grill to medium-high heat (about 400°F). Clean and oil the grates with the neutral oil.
• Thread the marinated chicken onto the soaked skewers. Season lightly with the salt and black pepper.
• Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until nicely charred and the internal temperature reaches 165°F.
• Rest 3 minutes. Brush or drizzle with some of the reserved sauce, then garnish with green onions and sesame seeds. Serve with remaining sauce for dipping.

Notes

Adjust the sriracha to taste for more or less heat. For oven prep, broil on high on a foil-lined sheet 10 to 12 minutes, turning once. Always discard any sauce that touched raw chicken and use only the reserved portion for serving.