Mark Anthony Introduction
When I’m in the mood for something bold, fiery, and totally irresistible off the grill, I reach for my bang bang chicken skewers. There’s just something about tender grilled chicken coated in a creamy, sweet-spicy bang bang sauce that hits all the right notes. It’s that perfect balance of heat, tang, and richness — the kind of flavor combo that makes people stop mid-bite and ask, “What’s in this?!”
These skewers are loaded with personality. I marinate bite-sized chicken pieces in savory seasoning, then grill them until they’ve got that smoky, flame-kissed char. But the real star? That signature bang bang sauce — a blend of mayo, chili garlic sauce, sriracha, and a touch of honey. It’s smooth, spicy, slightly sweet, and absolutely addictive.
Whether I’m hosting a backyard BBQ, meal prepping for the week, or just trying to break out of a dinner rut, these bang bang chicken skewers never fail. They’re quick, high-protein, and super versatile — serve them over rice, in lettuce wraps, or straight off the stick.
If you’re looking for grilled chicken skewers with major flavor and a little kick, this bang bang chicken recipe is going to be your new summer favorite.
Perfect For
Summer BBQs and potlucks
Easy weeknight dinners
Meal prep lovers
Parties and family dinners
Why You’ll Love This Recipe
Flavor Blast of Sweet, Spicy, and Creamy
The Bang Bang Sauce is the real star here. It hits every note—sweet from the Thai chili sauce, creamy from the mayo, spicy from the Sriracha, and bright from the lime juice. It’s the kind of sauce you’ll want to drizzle on everything or just eat by the spoonful. Every bite of chicken is drenched in bold, crave-worthy flavor.
Versatile Cooking Methods
Whether you’re firing up the grill, baking in the oven, or using the air fryer, these chicken skewers come out delicious every time. No matter your kitchen setup, there’s a method that works for you. Perfect for weeknights, parties, or meal prep days when the grill’s just not an option.
Juicy, Evenly Cooked Chicken
Cutting the chicken into 1-inch cubes ensures it cooks evenly and stays incredibly juicy. No dry bites here—just tender chunks that soak up all that marinade and pair perfectly with the bold Bang Bang Sauce.
Crowd-Pleaser Every Time
Serve these at a cookout, tailgate, or even a weeknight family dinner and watch them disappear fast. They’re handheld, dip-friendly, and downright addictive—even picky eaters ask for seconds. Trust me, these skewers are always the first thing to go.
Customizable Spice Levels
Whether you’re cooking for heat lovers or spice-averse folks, this recipe adapts easily. Dial down the Sriracha for a mellow, sweet profile or turn up the heat with an extra splash for that perfect sweet-meets-spicy punch. Either way, it’s a guaranteed win.
Preparation & Cooking Time
Prep: 20 minutes
Marinate: 30 minutes to overnight
Cook: 12–15 minutes
Total: Around 1 hour (or faster with the air fryer method)
Servings: 4 skewers (serves 4)
Calories: ~390 kcal per serving
Ingredients
For the Skewers
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1″ cubes
2 Tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional)
Salt & black pepper, to taste
Wooden skewers (soaked 30 minutes) or metal skewers
For the Bang Bang Sauce
½ cup mayonnaise
3 Tbsp sweet Thai chili sauce
2 tsp Sriracha (adjust for heat preference)
1 Tbsp honey
Juice of ½ lime (about 1 Tbsp)
Optional garnish: chopped cilantro, toasted sesame seeds
Ingredient Highlights
Chicken breasts vs. thighs: Breasts give a leaner, lower-fat result, while thighs deliver juicier bites.
Mayonnaise-based sauce transforms basic skewers into Bang Bang Chicken Skewers with creamy depth.
Sweet chili & Sriracha combo gives that sweet and spicy chicken vibe that keeps you dipping for more.
Step-by-Step Instructions
Marinate the Chicken
In a bowl, whisk together oil, paprika, garlic & onion powders, cayenne, salt, and pepper. Toss in chicken cubes until evenly coated. Marinate for 30 minutes—or up to overnight—for deeper flavor.
Prep the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken cubes onto skewers, leaving a little space between each piece for even cooking.
Make the Bang Bang Sauce
In a small bowl, whisk together mayo, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Taste and tweak sweetness or heat as needed.
Cook the Skewers
Choose your preferred method:
Grill: Preheat to medium-high. Grill 4–5 minutes per side until grill marks appear and internal temperature hits 165°F. Just before finishing, brush on sauce for a glaze.
Air Fryer: Preheat to 400°F. Cook skewers in a single layer for 6 minutes, flip, then cook at 380°F for another 4 minutes. Brush sauce on hot and serve.
Oven Broil: Set broiler to high and position rack 6 inches below. Broil 5 minutes per side on a foil-lined sheet until golden and cooked through. Brush with sauce.
Serve
Transfer skewers to a platter, drizzle with reserved sauce, and finish with cilantro and sesame seeds. This recipe ensures you nail the texture and flavor exactly right.
Serving Suggestions
Pair with jasmine rice or sesame noodles
Serve alongside an Asian chicken skewers slaw with cabbage, carrots, cilantro, and lime vinaigrette
Grill vegetables like bell peppers, zucchini, and mushrooms on separate skewers
Offer extra dipping sauce and a side of crusty bread for mopping up
Additional Tips
Consistency matters: Cutting chicken into uniform pieces ensures even cooking
Don’t skip the soak: Soaked skewers prevent burning and improve texture
Check temp: Always ensure chicken reaches 165°F for safety
Sauce-first flavor: Reserve half the sauce for basting and dipping—this gives that signature Bang Bang Chicken Skewers flair
Make-ahead convenience: Marinate overnight and prep sauce in advance for stress-free cooking
Recipe Variations
Air Fryer Bang Bang Chicken Skewers
No grill? No problem. Pop your marinated chicken skewers in the air fryer at 375°F for 12–14 minutes, flipping halfway. You’ll get perfectly juicy chicken with crispy edges and that signature Bang Bang flavor—without stepping outside. It’s fast, fuss-free, and great for weeknights.
Low-Carb / Gluten-Free
Sticking to a low-carb or gluten-free lifestyle? Just use a keto-friendly sweet chili sauce (many are monk fruit–sweetened) and double-check that your Sriracha is certified gluten-free. You’ll still get that sweet heat and creamy kick, minus the carbs and gluten.
Vegetarian Version
Want a plant-based option? Swap the chicken for hearty alternatives like extra-firm tofu, cauliflower florets, or meaty mushrooms (like portobello or cremini). These ingredients soak up the Bang Bang sauce like sponges and crisp up beautifully when grilled or air-fried.
Thai-Style Twist
Take it in a new direction by stirring a spoonful of peanut butter into the Bang Bang sauce for satay-style richness. You can also swap the lime juice with rice vinegar for a punchier tang. Add chopped cilantro or crushed peanuts on top for that Thai street-food flair.
Storage & Freezing
Refrigerator
After cooking, let the chicken skewers cool completely before storing. Place them in an airtight container and refrigerate for up to 3–4 days. For best results, keep the Bang Bang sauce in a separate sealed jar or container. This helps preserve the texture of the chicken and keeps the sauce fresh and creamy.
Freezer
Want to prep ahead? You can freeze the cooked chicken skewers without the sauce. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe zip-top bag or container. They’ll keep well for up to 2 months. When you’re ready to serve, thaw overnight in the fridge for even reheating.
Reheat
To reheat, place thawed or refrigerated skewers on a baking sheet and warm in a 350°F oven for 10–12 minutes, or pop them in the air fryer at 375°F for 5–7 minutes until heated through with crisp edges. For the sauce, warm gently in a saucepan over low heat or microwave in short 15-second bursts, stirring between each. Be careful not to overheat the sauce—it can separate if it gets too hot.
Equipment Needed
Grill / air fryer / oven with broiler
Bowls for marinating and whisking
Wooden or metal skewers
Meat thermometer (recommended)
FAQs
Which cut of chicken is best for skewers?
Boneless, skinless chicken breasts or thighs work best—they cook evenly and stay moist.
How long should I marinate chicken for skewers?
At least 30 minutes, but overnight delivers deeper flavor and tenderness.
Why soak wooden skewers before grilling?
Soaking prevents burning and helps keep skewers intact during cooking.
What internal temperature should chicken reach?
Cook until it reaches 165°F (74°C) to ensure safe, juicy chicken.
Can I make these skewers ahead of time?
Absolutely—marinate and assemble a day ahead; cook fresh when ready.
External Links
Food Safety Guidelines from USDA – For cooking temps and proper chicken handling
The Science Behind Marinades – Harvard T.H. Chan School of Public Health – Tips for marinating proteins
Thai Chili Sauce Guide – Understanding sweet Thai chili sauce
Bang Bang Chicken Skewers
Ingredients
For the Skewers
- 1½ lbs boneless skinless chicken breasts or thighs, cut into 1″ cubes
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional
- Salt & black pepper to taste
- Wooden skewers soaked 30 minutes or metal skewers
For the Bang Bang Sauce
- ½ cup mayonnaise
- 3 Tbsp sweet Thai chili sauce
- 2 tsp Sriracha adjust for heat preference
- 1 Tbsp honey
- Juice of ½ lime about 1 Tbsp
- Optional garnish: chopped cilantro toasted sesame seeds
Instructions
Marinate the Chicken
- In a bowl, whisk together oil, paprika, garlic & onion powders, cayenne, salt, and pepper. Toss in chicken cubes until evenly coated. Marinate for 30 minutes—or up to overnight—for deeper flavor.
Prep the Skewers
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken cubes onto skewers, leaving a little space between each piece for even cooking.
Make the Bang Bang Sauce
- In a small bowl, whisk together mayo, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Taste and tweak sweetness or heat as needed.
Cook the Skewers
- Choose your preferred method:
- Grill: Preheat to medium-high. Grill 4–5 minutes per side until grill marks appear and internal temperature hits 165°F. Just before finishing, brush on sauce for a glaze.
- Air Fryer: Preheat to 400°F. Cook skewers in a single layer for 6 minutes, flip, then cook at 380°F for another 4 minutes. Brush sauce on hot and serve.
- Oven Broil: Set broiler to high and position rack 6 inches below. Broil 5 minutes per side on a foil-lined sheet until golden and cooked through. Brush with sauce.
Serve
- Transfer skewers to a platter, drizzle with reserved sauce, and finish with cilantro and sesame seeds. This recipe ensures you nail the texture and flavor exactly right.
Notes
• Use boneless, skinless chicken thighs for the juiciest results—they stay moist and tender on the grill.
• Chicken breast also works well if you’re aiming for a leaner option, just don’t overcook it. Marinate for Flavor & Tenderness
• Marinate the chicken for at least 30 minutes in a mixture of soy sauce, garlic, a touch of honey, and sriracha to add depth before grilling.
• For bold bang bang flavor all the way through, reserve some of the marinade (before adding raw chicken) and use it as a finishing glaze. Soak Skewers & Prep Smart
• Soak wooden skewers for 30 minutes to prevent burning on the grill.
• Cut chicken into even 1½-inch cubes to ensure uniform cooking. Thread pieces snugly but not too tightly for even heat distribution. Grill with Control
• Preheat your grill to medium-high and lightly oil the grates to avoid sticking.
• Turn skewers every few minutes to get a beautiful char without drying out the meat. Grill until the internal temp hits 165°F. The Secret’s in the Sauce
• Bang Bang Sauce = mayonnaise, sriracha, honey, and a splash of rice vinegar.
• Drizzle it over the hot skewers or serve on the side as a dipping sauce.
• For a lighter version, use Greek yogurt instead of mayo—it still gives you that creamy tang with a protein boost. Add Color & Crunch
• Add bell peppers, red onion, or pineapple chunks to the skewers for sweetness and color.
• Want extra crunch? Top the finished skewers with chopped green onions and crushed peanuts right before serving. Make-Ahead & Storage Tips
• Marinate and prep your skewers up to 24 hours ahead, stored in the fridge.
• Cooked skewers keep for 3–4 days in the fridge—remove from sticks for easier storage.
• Reheat in a skillet or air fryer to restore the texture and warm through without drying out. Tasty Variations to Try
• Spicy Thai Twist – Add a spoonful of Thai sweet chili sauce to your bang bang drizzle and a splash of fish sauce to the marinade.
• Low-Carb Option – Serve over cauliflower rice or lettuce cups instead of noodles or rice.
• Air Fryer Version – Cook skewers at 400°F for about 10–12 minutes, flipping halfway through.
• Shrimp Swap – This same recipe works beautifully with shrimp—just reduce the grill time to 2–3 minutes per side.
Conclusion
There you have it — Bang Bang Chicken Skewers that hit every note: spicy, creamy, sweet, and downright addictive. They’re easy enough for a weeknight dinner, impressive enough for a backyard get-together, and flexible enough to tweak to your own taste. Whether you’re firing up the grill or searing them indoors, you’re just a few steps away from a flavor-packed crowd-pleaser that brings the heat and the comfort in every bite.
Go ahead and get creative with your version — make it your own with a twist of extra heat, a drizzle of sauce, or your favorite sides. And when you plate it up, don’t just keep it to yourself. Snap a photo, post it online, and include me in your post — I’d love to see how your skewers turn out! Until next time, happy cooking!
