Bang Bang Chicken Skewers

The first time I made Bang Bang sauce, I was suspicious of how something so simple could taste so complex. It was a Tuesday, my grill was already hot from something else, and I had chicken thighs that needed using. Now this is the recipe my friends actually text me about afterward.

Last summer I made these for a backyard gathering and watched three people who never usually go for seconds hover around the platter. The way the creamy spicy sauce clings to the charred edges of the chicken creates this perfect little bite that keeps people coming back.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier on the grill but both work beautifully, just cut them into uniform chunks so everything cooks at the same speed
• Vegetable oil: Helps the seasoning cling and prevents sticking, plus adds a little richness to the lean meat
• Garlic powder: Distributes more evenly than fresh garlic in the marinade and wont burn on the grill
• Soy sauce: The base savory note that ties everything together, use tamari if you need it gluten free
• Ground black pepper and salt: Simple seasoning that lets the sauce really shine without competing flavors
• Mayonnaise: Creates that creamy luxurious base that makes this sauce so addictive
• Sweet chili sauce: The perfect balance of sweet and mild heat that makes restaurant style sauces so good
• Sriracha: Start with one tablespoon and taste, you can always go hotter but you cannot take it back
• Honey: Smooths out the sharp edges and helps the sauce cling to the chicken
• Rice vinegar: Just enough brightness to cut through all that creamy richness
• Sesame seeds: Toast them for 30 seconds in a dry pan first and thank me later
• Scallions: Fresh oniony bite that cuts through the sauce beautifully
• Fresh cilantro: Totally optional but adds this fresh herbal note that wakes everything up

Instructions

Get the chicken ready:

Toss your chicken cubes with the oil, garlic powder, soy sauce, pepper, and salt until every piece is coated. Let this sit for at least 10 minutes while you prep everything else, or up to 2 hours if you are thinking ahead.

Thread your skewers:

If you are using wooden skewers, please remember to soak them first or you will end up with burnt sticks. Thread the chicken pieces leaving a tiny bit of space between each so the heat can circulate.

Heat things up:

Get your grill or grill pan nice and hot over medium-high heat. You should hear a satisfying sizzle when the chicken hits the grates.

Grill to perfection:

Cook the skewers for about 10 to 15 minutes, turning them every few minutes. You want some gorgeous charred edges and the chicken should be cooked through completely.

Make the magic sauce:

While the chicken works, whisk together the mayo, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste it and adjust the heat if you are feeling brave.

Bring it all together:

Brush that sauce all over the hot skewers while they are still on the grill for about 30 seconds, or drizzle it generously right after they come off. The warmth helps the sauce melt into every crevice.

Finish with style:

Sprinkle with sesame seeds, those fresh scallions, and cilantro if you are using it. Serve them while they are still hot and the sauce is at its most irresistible.

Save to Pinterest

My sister-in-law asked for the recipe after just one bite at our last family game night, and now she makes it for her own friends. Something about food on sticks just makes people happy, and when it tastes this good, it becomes the kind of recipe that lives in your regular rotation forever.

Making It Your Own

I have tried this sauce on shrimp and it is absolutely fantastic, cooks in just a couple minutes per side. Cauliflower florets work too if you want a vegetarian version that still delivers that crave-worthy sauce situation.

Serving Ideas That Work

These skewers are perfect over jasmine rice that soaks up any extra sauce. A crisp cucumber salad on the side cuts through the richness perfectly, or wrap everything in lettuce leaves for a lighter version.

Getting Ahead

The sauce keeps in the fridge for a week and somehow tastes even better after the flavors hang out together. You can marinate the chicken overnight and thread the skewers when you are ready to cook.

• Double the sauce recipe and keep it in the fridge for emergency weeknight dinners
• Cut everything into uniform pieces for even cooking
• Let the chicken rest for a couple minutes after grilling so the juices redistribute

Save to Pinterest

Hope these become a staple at your table like they have at mine. Happy grilling.

Recipe FAQs

→ What makes Bang Bang sauce unique?

Bang Bang sauce combines creamy mayonnaise with sweet chili sauce, sriracha, honey, and rice vinegar, creating a balanced sweet-spicy flavor profile that's both rich and tangy.

→ Can I bake these skewers instead of grilling?

Yes, bake at 400°F (200°C) for 15-20 minutes, turning halfway through, until chicken reaches internal temperature of 165°F (74°C).

→ How long should I marinate the chicken?

Marinate for at least 10 minutes for basic flavor infusion, or up to 2 hours refrigerated for deeper, more pronounced taste throughout the meat.

→ What proteins work well with Bang Bang sauce?

Beyond chicken, try shrimp, firm tofu cubes, cauliflower florets, or even white fish like cod or tilapia for equally delicious results.

→ How can I adjust the spice level?

Reduce sriracha for milder flavor, or add extra sriracha and a pinch of cayenne pepper to intensify the heat while maintaining the sauce's creamy consistency.