Ingredients
Method
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
Bang Bang Chicken Skewers – Helpful Tips
Pick the Perfect Chicken
• 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.
• 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.