Bang Bang Chicken Skewers

The sizzle of succulent chicken hitting the grill and the creamy, spicy bang bang sauce dripping down each tender morsel will have your taste buds dancing with anticipation. These Bang Bang Chicken Skewers transform ordinary grilled chicken into an irresistible appetizer or main course that balances sweet, spicy, and tangy flavors in perfect harmony. The iconic sauce, with its signature creamy heat, coats each piece of juicy chicken for a dish that’s both impressive and surprisingly simple to prepare. You’ll learn how to create restaurant-quality Bang Bang Chicken Skewers right in your own kitchen, complete with that addictive sauce that everyone will be raving about.

Why You’ll Love This Recipe

These Bang Bang Chicken Skewers are about to become your new favorite way to enjoy chicken. I’ve perfected this recipe through countless tests to ensure you get that perfect balance of flavors and textures in every bite.

First, the contrast between the charred exterior of the grilled chicken and the creamy sauce creates a textural masterpiece that’s impossible to resist. The chicken itself remains incredibly juicy thanks to a quick marinade that locks in moisture and adds flavor from the inside out.

What truly sets these skewers apart is the bang bang sauce – creamy, sweet, and carrying just enough heat to wake up your palate without overwhelming it. It’s addictively good and remarkably simple to prepare.

You’ll also appreciate how versatile these skewers are – perfect for everything from casual weeknight dinners to impressive party appetizers. The preparation is straightforward with minimal ingredients, making this an accessible recipe even when you’re short on time but still want maximum flavor impact.

Ingredients

For the Chicken Skewers:

• 2 pounds (900g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15g) honey
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8-10 wooden or metal skewers

For the Bang Bang Sauce:

• ½ cup (115g) mayonnaise
• ¼ cup (60g) sweet chili sauce
• 2 tablespoons (30ml) Sriracha (adjust to taste)
• 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon lime juice
• ½ teaspoon garlic powder

The chicken works beautifully as the canvas for our sauce – I recommend thighs for extra juiciness, though breasts work perfectly too. The sweet chili sauce provides that signature sweetness, while Sriracha delivers the heat that makes these Bang Bang Chicken Skewers so addictive. Fresh lime juice adds that essential bright note that balances the rich creaminess of the mayo-based sauce.

Pro Tips

I’ve made these Bang Bang Chicken Skewers countless times, and these three techniques make all the difference between good and extraordinary results:

1. Perfect Chicken Preparation
Cut your chicken into uniform 1-inch cubes to ensure even cooking. I recommend slightly larger pieces than you might think necessary, as chicken will shrink during cooking. For ultimate tenderness, consider marinating the chicken for up to 4 hours – this isn’t mandatory, but it dramatically improves flavor penetration and juiciness. The honey in the marinade helps create beautiful caramelization when grilling.

2. Skewer Strategy
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. When threading the chicken, leave a tiny bit of space between pieces rather than cramming them together – this ensures even cooking and beautiful char on all sides of the meat. For the best results, slightly flatten each piece with your palm before skewering to create a more consistent thickness.

3. Sauce Application Technique
While it’s tempting to apply all the bang bang sauce at once, I’ve found a two-stage approach delivers superior results. Brush half the sauce on during the final minutes of cooking to create a light glaze, then serve the remaining sauce for drizzling or dipping. This method preserves the sauce’s vibrant flavors while still infusing the chicken with that signature bang bang taste.

Instructions

Step 1: Prepare the Chicken
In a large bowl, combine olive oil, honey, minced garlic, salt, and pepper. Add the cubed chicken and toss thoroughly to coat. Cover and refrigerate for 30 minutes (or up to 4 hours if you have time). This marinating time allows the flavors to penetrate the meat while the salt helps the chicken retain moisture during cooking.

Step 2: Make the Bang Bang Sauce
While the chicken marinates, prepare your bang bang sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, lime juice, and garlic powder in a medium bowl until smooth and well combined. The sauce should have a creamy consistency with a beautiful coral-pink color. Set aside about half for serving, and reserve the rest for basting.

Step 3: Skewer the Chicken
If using wooden skewers, remove them from their water bath and pat lightly dry. Thread marinated chicken pieces onto skewers, leaving a small gap between pieces to ensure even cooking. I typically fit 5-6 pieces per skewer depending on size. Place completed skewers on a baking sheet or plate, ready for grilling.

Step 4: Grill the Skewers
Preheat your grill to medium-high heat (around 400°F/205°C). Oil the grates lightly to prevent sticking. Place skewers on the grill and cook for 3-4 minutes per side, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks. During the last 2 minutes of cooking, brush the chicken with a portion of the reserved bang bang sauce.

Step 5: Final Touches
Remove skewers from the grill and immediately brush with another light layer of bang bang sauce. Let rest for 2-3 minutes to allow juices to redistribute throughout the meat. Transfer to a serving platter, sprinkle with sliced green onions and sesame seeds if desired, and serve with the remaining sauce for dipping or drizzling.

Variations

Spicy Peanut Bang Bang Skewers
For an addictive fusion variation, add 2 tablespoons of creamy peanut butter and 1 teaspoon of soy sauce to your bang bang sauce. This creates a Thai-inspired flavor profile that works beautifully with the existing ingredients. The peanut butter adds richness and depth while complementing the sweet and spicy elements of the original Bang Bang Chicken Skewers.

Grilled Bang Bang Shrimp Skewers
Swap chicken for large shrimp (peeled and deveined) for an equally delicious seafood version. Shrimp cook much faster than chicken – about 2 minutes per side – so watch them carefully to prevent overcooking. The sweet-spicy bang bang sauce pairs particularly well with shrimp’s natural sweetness, making these bang bang shrimp skewers a perfect summer option.

Vegetarian Bang Bang Skewers
Create a meatless version using extra-firm tofu cut into 1-inch cubes and pressed to remove excess moisture. Marinate the tofu just as you would the chicken, then thread onto skewers alternating with chunks of bell pepper, zucchini, and red onion. The bang bang sauce works wonderfully with tofu’s ability to absorb flavors, and the added vegetables contribute texture and color.

Storage and Serving

These Bang Bang Chicken Skewers are best enjoyed immediately after cooking when they’re at their juiciest, but they do store well for quick meals later in the week.

Storage: Allow leftover skewers to cool completely before refrigerating in an airtight container. They’ll keep for up to 3 days. Store any unused bang bang sauce separately in a sealed container, where it will remain fresh for up to 5 days. I don’t recommend freezing the cooked skewers as the texture can become compromised.

Reheating: Gently reheat in a 325°F (165°C) oven for 7-10 minutes until just warmed through. Avoid microwaving if possible, as this can toughen the chicken.

Serving Suggestions:

1. Create a stunning main course by serving these skewers over coconut rice with a side of quick-pickled cucumbers for a refreshing contrast.
2. For an appetizer spread, remove the chicken from the skewers and serve with toothpicks alongside other Asian-inspired finger foods like spring rolls or dumplings.
3. Transform leftovers into an incredible salad by slicing the chicken and tossing with mixed greens, mandarin oranges, and a drizzle of additional bang bang sauce thinned with a touch of rice vinegar.

FAQs

Can I bake these Bang Bang Chicken Skewers in the oven?
Absolutely! Preheat your oven to 425°F (220°C) and place the skewers on a lined baking sheet. Bake for about 15-20 minutes, turning halfway through, until the chicken reaches 165°F (74°C) internally. Brush with sauce during the last 5 minutes of cooking.

How spicy is the bang bang sauce?
With the recipe as written, it has a moderate heat level. I recommend starting with 1 tablespoon of Sriracha if you prefer milder flavors, or increasing to 3 tablespoons if you love spice. Remember, you can always add more heat, but you can’t take it away!

Can I make these skewers ahead of time?
You can marinate the chicken and prepare the sauce up to 24 hours in advance. Keep both refrigerated separately until ready to cook. For best results, skewer the chicken just before grilling.

What can I substitute for sweet chili sauce?
If you can’t find sweet chili sauce, mix 3 tablespoons of honey with 1 tablespoon of hot sauce and 1 teaspoon of rice vinegar for a similar flavor profile.

Why are they called Bang Bang Chicken Skewers?
The name comes from the traditional Sichuan dish “bang bang chicken,” which features a spicy sauce. The modern interpretation with creamy, sweet-spicy sauce has evolved into a popular flavor profile that perfectly complements grilled chicken.

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