Bang Bang Chicken Skewers

There’s something undeniably fun about grilling food on skewers. From the sizzle that greets you when the chicken hits the hot grates to the moment you brush on that creamy, sweet-heat Bang Bang sauce—every step feels celebratory. I first fell in love with Bang Bang Chicken Skewers at a backyard cookout hosted by a neighbor who insisted “you have to try this sauce.” One bite later, I was hooked. The blend of mayo, sweet chili, honey, and Sriracha somehow manages to be both comforting and exciting—perfect for summer gatherings, casual weeknight dinners, or even game-day snacks.

In my kitchen, these skewers have become a go-to for last-minute entertaining. I appreciate that the prep is straightforward, and most of the work happens hands-off while the grill does the heavy lifting. Plus, you can make the sauce ahead of time, so when friends arrive, you’re free to mingle instead of stuck behind a hot stove. Let’s dive into how you can whip up these juicy, flavor-packed skewers in no time.

this recipe

Ingredients

• For the chicken:

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes

  • 2 tablespoons neutral oil (vegetable or canola)

  • Salt and freshly ground black pepper

• For the Bang Bang sauce:

  • ½ cup mayonnaise

  • ¼ cup sweet chili sauce

  • 2 tablespoons Sriracha (or your favorite hot sauce)

  • 1 tablespoon honey

  • 1 teaspoon rice vinegar

• Garnish:

  • 2 scallions, thinly sliced

  • 1 teaspoon toasted sesame seeds

Steps

1. Toss the chicken with oil and seasoning.
   In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of neutral oil, a pinch of salt, and a few grinds of freshly ground black pepper. Use your hands or a spoon to ensure each piece is lightly coated. This simple seasoning lets the chicken’s natural flavor shine while helping it develop a beautiful crust on the grill. Once tossed, let the chicken rest at room temperature for about 10–15 minutes—this takes the chill off and promotes more even cooking.

2. Whisk together the Bang Bang sauce.
   While the chicken is resting, grab a small bowl and whisk together ½ cup mayonnaise, ¼ cup sweet chili sauce, 2 tablespoons Sriracha, 1 tablespoon honey, and 1 teaspoon rice vinegar. Aim for a smooth, pourable consistency. Taste the sauce and adjust to your heat or sweetness preference: add a touch more Sriracha for extra kick or an extra drizzle of honey if you like it milder. Once you’re happy with the balance, cover and set aside. Pro tip: the sauce actually tastes even better if it chills in the fridge for 20–30 minutes, giving the flavors a chance to meld.

3. Prepare your skewers.
   If you’re using wooden skewers, be sure to soak them in water for at least 20 minutes before threading the chicken. This soaking step prevents the wood from burning on the grill. Metal skewers don’t require soaking—just give them a quick wipe to remove any dust. Once they’re ready, thread the chicken pieces onto the skewers, leaving a small gap (about ¼ inch) between each piece. This spacing helps the heat circulate evenly, ensuring that each cube cooks through without drying out.

4. Heat the grill.
   Preheat your grill or grill pan over medium-high heat. You want it hot enough to sear the chicken and create those signature grill marks but not so hot that the outside chars before the inside is cooked. If you’re unsure, hold your hand about 5 inches above the grate—if you can keep it there for 3–4 seconds before it feels too hot, you’re in the right range.

Now that your skewers are lined up and your grill is sizzling, it’s time for the magic moment—turning those raw cubes of chicken into succulent, char-kissed bites packed with flavor. I’ll walk you through the grilling process, share my best tips for even cooking, and offer a few creative twists to keep you coming back for more.

Steps

5. Grill the skewers.
   Carefully place the chicken skewers on the hottest part of the grill grates or pan. You should hear an immediate sizzle—that’s a good sign! Let them cook undisturbed for about 4 to 5 minutes. Resist the urge to move them too soon; this quiet time allows the chicken to develop those gorgeous grill marks and a caramelized exterior.

6. Flip and finish cooking.
   Using tongs, gently turn each skewer to the other side. Again, let the chicken sizzle for another 4 to 5 minutes. Depending on the thickness of your pieces and the heat of your grill, total cook time should be around 8 to 10 minutes. You’re looking for an internal temperature of 165°F (74°C)—if you have an instant-read thermometer, this is the perfect time to use it. If not, cut open one cube to ensure there’s no pink in the center.

7. Sauce and rest.
   Once cooked through, transfer the skewers to a clean platter. Using a basting brush, generously coat each piece with your chilled Bang Bang sauce, saving a little for serving on the side. The contrast between the hot, smoky chicken and the cool, creamy sauce is what makes this dish so addictive. Let the glazed skewers rest for 2 to 3 minutes—this brief pause helps the juices redistribute and the sauce to settle.

8. Garnish and serve.
   Just before serving, sprinkle the skewers with thinly sliced scallions and a dusting of toasted sesame seeds. These simple garnishes add a fresh crunch and a subtle nuttiness that elevates each bite. Arrange the skewers on a large platter with a small bowl of extra Bang Bang sauce for dunking. I love serving mine alongside fluffy jasmine rice and a crisp cucumber-mint salad to cut through the richness.

Pro Tips & Variations

• Marinating Upgrade: For a deeper flavor, marinate the chicken in the oil, salt, and pepper mixture for up to 2 hours in the refrigerator. This extra time boosts juiciness and helps the seasoning penetrate more thoroughly.

• Broiler Shortcut: No grill? No problem. Lay the skewers on a foil-lined baking sheet and broil on high (500°F/260°C) for 3–4 minutes per side. Watch them closely to prevent burning, and rotate the pan midway for even browning.

• Veggie Boost: Thread bell pepper chunks, red onion wedges, or pineapple pieces between the chicken cubes for pops of color and flavor. The fruit adds a touch of sweetness that complements the Bang Bang sauce beautifully.

• Spice Swap: If you like it smokier, replace half the Sriracha with chipotle hot sauce or add ½ teaspoon smoked paprika to the mayo mixture. For a milder sauce, swap Sriracha for 1 tablespoon sambal oelek and reduce the honey to ½ tablespoon.

• Make-Ahead Friendly: Prepare the sauce and marinated chicken up to 24 hours in advance. Store them separately (chicken tightly covered, sauce in an airtight jar) and assemble the skewers just before cooking to save precious party prep time.

• Healthy Twist: Use Greek yogurt instead of half the mayonnaise for a tangy, lower-fat sauce. You’ll still get that luscious creaminess, but with added protein and a lighter texture.