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This hearty Bang Bang Chicken Skewers recipe has become my go-to for both casual weeknight dinners and entertaining guests. The perfect balance of spicy, sweet, and savory flavors makes these skewers impossible to resist, while the creamy sauce adds that perfect finishing touch that leaves everyone asking for the recipe.
I first made these skewers for a summer barbecue when I needed something different from the usual grilled fare. The empty platter and numerous requests for the recipe told me I had stumbled upon something special. Now they're requested at practically every gathering I host.
Ingredients
- Boneless skinless chicken breasts: Offer the perfect canvas for our bold flavors while staying lean and protein rich
- Olive oil: Helps lock in moisture and prevents sticking on the grill
- Garlic powder: Provides aromatic depth without burning like fresh garlic might
- Smoked paprika: Adds that subtle smokiness that makes these skewers taste like they were cooked over an open fire
- Mayonnaise: Creates the creamy base for our signature bang bang sauce
- Sweet chili sauce: Brings the perfect balance of sweetness and mild heat
- Sriracha sauce: Allows you to control exactly how fiery you want your skewers
- Honey: Balances the heat with natural sweetness while helping the sauce caramelize slightly
- Rice vinegar: Cuts through the richness with a subtle tang that brightens all the flavors
Step-by-Step Instructions
- Prepare the Chicken:
- Cut your chicken into consistent 1-inch cubes for even cooking. The key is uniformity so each piece finishes cooking at the same time. Too small and they dry out. Too large and you risk undercooked centers.
- Season the Chicken:
- Mix olive oil with all your dry seasonings before adding the chicken. This ensures every piece gets evenly coated with flavor. Allow at least 30 minutes for marinating though overnight in the refrigerator will yield even more flavorful results.
- Make the Bang Bang Sauce:
- Whisk your sauce ingredients until completely smooth. The consistency should be thick enough to cling to the chicken but still drizzleable. Making the sauce ahead gives the flavors time to meld and develop complexity.
- Assemble the Skewers:
- Thread chicken pieces with small gaps between each cube to ensure heat circulates properly. If using wooden skewers remember to soak them thoroughly to prevent burning. Metal skewers conduct heat and can help cook from the inside out.
- Grill the Chicken:
- Maintain medium-high heat around 375–400°F for the perfect balance of char and juiciness. Turn skewers every 3–4 minutes watching for golden brown edges. Chicken is done at 165°F internal temperature but I recommend pulling them at 160°F as they will continue cooking off the grill.
- Finish and Serve:
- Drizzle sauce generously over hot skewers immediately after removing from heat. The residual warmth helps the sauce adhere better and slightly melts into the chicken. Reserve some sauce for dipping at the table.
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You Must Know
The sweet chili sauce is truly the secret ingredient here. I discovered its magic years ago when experimenting with Asian-inspired marinades. My husband who typically avoids spicy food actually requests extra sauce now saying the balance of sweet and heat is perfectly calibrated.
Make Ahead Tips
These chicken skewers are perfect for meal planning. You can marinate the chicken up to 24 hours in advance sealed in a container in the refrigerator. The flavors actually improve with time as the spices penetrate deeper into the meat. The bang bang sauce can be prepared up to three days ahead and stored in an airtight container. Just give it a quick whisk before serving as some separation may occur naturally.
Ingredient Substitutions
This recipe is incredibly adaptable to dietary needs and what you have on hand. For a lighter version substitute Greek yogurt for half the mayonnaise. For gluten-free diners verify your sweet chili sauce is certified gluten free. Chicken thighs can replace breasts for a juicier result that is more forgiving if slightly overcooked. If you prefer less heat reduce the sriracha and increase the honey slightly to maintain the sweet and savory balance.
Serving Suggestions
These bang bang chicken skewers pair beautifully with cilantro lime rice for a complete meal. For a vibrant presentation serve over a bed of mixed greens with sliced avocado. At parties I arrange them on a large platter surrounded by colorful bell pepper strips, cucumber slices, and wedges of lime for squeezing. The sauce also makes an excellent dressing for a side salad simply thin it with a touch more rice vinegar.
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Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work just as well and add extra juiciness to the skewers.
- → What can I substitute for sriracha in the sauce?
You can use any hot sauce you prefer, such as sambal oelek or a milder chili sauce.
- → Do I need to soak wooden skewers before grilling?
Yes, soak wooden skewers in water for 10-15 minutes to prevent them from burning on the grill.
- → Can I bake the skewers instead of grilling?
Absolutely! Bake the chicken skewers in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway.
- → How spicy is the bang bang sauce?
The spice level is mild to moderate, but you can adjust it by adding more or less sriracha based on your preference.