You know that sauce? The creamy, spicy, slightly sweet one that makes you go back for “just one more” every single time?
That’s bang bang sauce. And when you coat juicy, grilled chicken skewers in it…
Things get dangerously good.
These bang bang chicken skewers are the kind of recipe that looks impressive enough for a dinner party but is honestly easy enough for a Tuesday night. The marinade does most of the work. The sauce takes five minutes. And the result? People will ask you for this recipe.
Stick with me because I’m also sharing a few tricks that make these taste way better than the average version you’d find at a restaurant.
What You’ll Need
For the Chicken
- 2 lbs boneless, skinless chicken thighs (cut into 1.5-inch chunks)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar
For Serving
- Fresh green onions, sliced
- Sesame seeds
- Lime wedges
- Wooden or metal skewers (if wooden, soak in water 30 min first)
Tools You’ll Need
- Grill or grill pan
- Large mixing bowl
- Small mixing bowl (for the sauce)
- Wooden or metal skewers
- Tongs
- Basting brush
- Cutting board and sharp knife
Pro Tips
1. Always use chicken thighs, not breasts. Thighs have more fat content, which means they stay juicy even if you accidentally cook them a little longer. Breasts dry out fast on a grill. Trust me on this one.
2. Don’t skip the marinade time. Even 30 minutes makes a difference. If you can marinate overnight, do it. The flavor goes from good to great.
3. Make more sauce than you think you need. Double the bang bang sauce recipe. You’ll want it for dipping, drizzling, and honestly just eating with a spoon.
4. Preheat your grill properly. A hot grill gives you those gorgeous char marks and seals in the juices. A warm grill just steams the chicken. Medium-high heat is your friend.
5. Save some sauce for the end. Brush a little sauce on the skewers in the last two minutes of cooking. This caramelizes slightly and gives them a sticky, saucy coating that’s absolutely incredible.
Substitutions and Variations
- Chicken breasts: Works fine, just watch the cook time closely so they don’t dry out
- Shrimp: Swaps in perfectly for a seafood version, just reduce cook time to 2-3 minutes per side
- Greek yogurt: Use instead of mayo for a lighter sauce
- No grill: A cast-iron grill pan on the stovetop works great, or bake at 425°F for 18-20 minutes
- Make it dairy-free: The recipe is already dairy-free as written
- Gluten-free: Double-check your sriracha and sweet chili sauce labels, but most are naturally GF
Make Ahead Tips
- Marinate the chicken: Up to 24 hours in advance in the fridge
- Make the sauce: Up to 5 days ahead, stored in an airtight container
- Thread the skewers: Do this a few hours before cooking and store in the fridge
- Cooked skewers: Best eaten fresh, but reheat well in an air fryer at 375°F for 4-5 minutes
How to Make Bang Bang Chicken Skewers
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Marinate the chicken. In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne. Add the chicken chunks and toss well to coat. Cover and refrigerate for at least 30 minutes (up to 24 hours).
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Make the bang bang sauce. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Taste and adjust the heat level. Set aside.
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Thread the skewers. Thread 4-5 chicken pieces onto each skewer, leaving a little space between each piece so they cook evenly.
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Preheat your grill to medium-high heat (about 400-425°F). Lightly oil the grates.
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Grill the skewers. Place skewers on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
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Sauce them up. In the last 2 minutes, brush the skewers generously with the bang bang sauce. Let it caramelize slightly.
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Rest and garnish. Remove from the grill and let rest for 2 minutes. Drizzle with more bang bang sauce, sprinkle with sesame seeds and green onions, and serve with lime wedges.
Nutritional Breakdown (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Protein | 32g |
| Carbohydrates | 9g |
| Fat | 24g |
| Saturated Fat | 5g |
| Fiber | 0.5g |
| Sugar | 7g |
| Sodium | 620mg |
*Based on 4 servings. Nutrition values are estimates and will vary based on exact ingredients used.*
What to Serve With These Skewers
- Coconut jasmine rice or fried rice
- Asian cucumber salad with sesame dressing
- Grilled corn with a little butter and lime
- Simple coleslaw to cut through the richness of the sauce
- Steamed broccoli or snap peas
Leftovers and Storage
- Fridge: Store in an airtight container for up to 3 days
- Reheat: Air fryer at 375°F for 4-5 minutes is ideal. Microwave works but they won’t be as crispy
- Freeze: Freeze cooked skewers (off the skewer) for up to 2 months. Thaw overnight in the fridge before reheating
- Leftover ideas: Chop up and use in rice bowls, wraps, or salads with extra bang bang sauce drizzled on top
FAQ
Can I make these in the oven instead of on the grill?
Yes! Bake at 425°F on a wire rack set over a baking sheet for 18-20 minutes, flipping halfway through. Broil for the last 2-3 minutes to get some color. Brush with bang bang sauce right before broiling.
How spicy is bang bang sauce?
As written, it’s mildly spicy with a little kick. You control the heat by adjusting the sriracha. Start with 1 tablespoon and add more to taste. You can also leave it out completely for a milder version.
Why are my chicken skewers sticking to the grill?
Two reasons: the grill wasn’t hot enough, or you didn’t oil the grates. Always preheat fully and brush the grates with oil right before adding the chicken.
Can I use a store-bought bang bang sauce?
You can, but homemade is genuinely so much better and takes less than 5 minutes. Store-bought versions tend to be sweeter and less balanced.
What’s the difference between bang bang sauce and sriracha mayo?
Sriracha mayo is just mayo and sriracha mixed together. Bang bang sauce adds sweet chili sauce, honey, and rice vinegar, which gives it that sweet-tangy-spicy balance that makes it so addictive.
Do I need to soak wooden skewers?
Yes, if you’re using wooden skewers on a grill. Soak them in water for at least 30 minutes before cooking to prevent them from burning. Metal skewers don’t need soaking.
Wrapping Up
There’s a reason bang bang sauce has become one of those condiments people put on literally everything.
It’s that combination of creamy, sweet, spicy, and tangy that just works. And when it’s coating juicy grilled chicken on a skewer? It becomes a whole thing.
These bang bang chicken skewers are the kind of meal that earns genuine compliments. Make them for your next cookout, meal prep them for the week, or just make them because it’s Tuesday and you deserve something a little exciting for dinner.
Give them a try and come back to leave a comment! I’d love to hear how they turned out, what you swapped, or if you found a new way to use that leftover bang bang sauce (because there will definitely be leftovers of that).
