Bang Bang Chicken Skewers Recipe

Bang Bang Chicken Skewers Recipe brings juicy grilled chicken with a creamy, sweet heat and a kiss of char. It suits weeknights and backyard hangs, and the total time lands around 35 minutes, including marinating if you keep it short. I made a batch last month for neighbors and nearly had to guard the platter.

Why Bang Bang Chicken Skewers Recipe Is Worth It

Bang Bang Chicken Skewers Recipe pairs tender, smoky chicken with a tangy, slightly spicy sauce that everyone asks about. The marinade builds flavor fast, then the bang bang sauce finishes each skewer with a glossy, craveable coat.

The skewers came out juicy with just the right kick, and the sauce vanished before the plates did ★★★★★

Ingredients You Need

• Chicken

  • 2 pounds boneless skinless chicken thighs, cut into 1.25 inch pieces (thighs stay juicier than breasts)
  • 1 tablespoon neutral oil
  • 1 teaspoon kosher salt and 1 teaspoon black pepper

• Quick marinade

  • 2 tablespoons soy sauce or coconut aminos for gluten free
  • 2 tablespoons lime juice
  • 1 tablespoon honey or brown sugar
  • 3 cloves garlic, minced (use 1 teaspoon garlic powder as a pantry shortcut)
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger

• Bang bang sauce

  • 1/2 cup mayonnaise (Kewpie gives extra richness; avocado oil mayo works too)
  • 1/3 cup Thai sweet chili sauce (Mae Ploy or Trader Joe’s both taste great)
  • 1 to 2 tablespoons sriracha, to taste
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar
  • 1 to 2 teaspoons honey, to taste

• Optional add-ons

  • 1 tablespoon chopped cilantro
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • Lime wedges

• Equipment

  • Grill or grill pan, or oven with broiler, or air fryer
  • Metal skewers, or wooden skewers soaked in water for 20 to 30 minutes
  • Large bowl, tongs, sheet pan with wire rack
  • Instant read thermometer
  • Silicone brush for saucing

Quick Tips & substitutions

• Cut chicken into even chunks so every piece cooks at the same pace.
• Soak wooden skewers for at least 20 minutes to prevent scorching.
• Mix the sauce while the chicken marinates to save time; chill it so it thickens.
• Use thighs for juicy results; pick breasts if you want leaner skewers and reduce cook time slightly.
• Keep part of the sauce in a separate bowl for serving; use another portion for brushing.
• Go mild by cutting the sriracha in half; turn up the heat with chili crisp or extra sriracha.
• Choose coconut aminos and gluten free sweet chili sauce to keep it gluten free.
• Swap lime with lemon if needed; taste and add a pinch of sugar to balance.

How to Make Bang Bang Chicken Skewers Recipe

Mix the sauce

1. Whisk mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, and honey until smooth.
2. Taste and adjust heat and sweetness. Cover and chill.

Marinate the chicken

1. Stir soy sauce, lime juice, honey, garlic, ginger, oil, salt, and pepper in a bowl.
2. Add chicken and toss to coat every piece. Marinate 20 to 30 minutes on the counter, or up to 8 hours in the fridge.

Skewer the chicken

1. Thread chicken onto skewers without crowding. Aim for 5 to 6 pieces per skewer.
2. Pat off extra marinade so the chicken sears instead of steams.

Grill it

1. Heat the grill to medium high, about 400 to 450 degrees F, and oil the grates.
2. Grill skewers for 8 to 10 minutes, turning every 2 to 3 minutes until the thickest piece hits 165 degrees F.
3. Brush on a light layer of bang bang sauce during the last minute to set.

Oven method

1. Set the broiler to high and place a rack 6 inches from the heat.
2. Arrange skewers on a wire rack over a sheet pan and broil 10 to 12 minutes, turning once, until the centers reach 165 degrees F.
3. Brush with sauce for the final minute, then rest 2 minutes.

Air fryer method

1. Heat the air fryer to 400 degrees F.
2. Arrange skewers in a single layer and cook 10 to 12 minutes, flipping at 6 minutes, until 165 degrees F.
3. Brush with sauce and air fry 1 more minute.

Finish and serve

1. Transfer skewers to a platter and drizzle or toss with more sauce.
2. Top with cilantro, scallions, and sesame seeds. Squeeze lime over the top and serve extra sauce on the side.

Variations

• Sticky pineapple skewers: Alternate chicken with pineapple chunks and bell pepper squares.
• Shrimp swap: Marinate large shrimp for 10 minutes, then cook 4 to 6 minutes total; sauce the same way.
• Tofu twist: Press extra firm tofu, cube it, skewer gently, and air fry or grill until golden, then sauce.
• Low carb: Use a sugar free sweet chili sauce and swap honey with a pinch of allulose.
• Peanut kick: Stir 1 tablespoon creamy peanut butter into the sauce and thin with a splash of warm water.

Ways to Serve

• Over jasmine rice or coconut rice with extra sauce.
• In crunchy lettuce cups with cucumber ribbons and pickled carrots.
• With sesame slaw or a simple cabbage and lime salad.
• Over cold rice noodles with cilantro, lime, and crushed peanuts.
• As party bites with toothpicks, alongside grilled corn and a crisp lager or iced tea.

Storage

Cool leftovers, then store chicken and sauce separately in airtight containers. Refrigerate cooked skewers for 3 to 4 days and the sauce for up to 1 week. Reheat chicken in a 350 degree F oven for 8 to 10 minutes, or in an air fryer at 350 degrees F for 3 to 4 minutes, and warm the sauce gently if it firms up. Freeze cooked or raw marinated chicken for up to 2 months; thaw in the fridge and cook to 165 degrees F before saucing.

Ally Sanders

Bang Bang Chicken Skewers Recipe

Bang Bang Chicken Skewers bring juicy grilled chicken with a creamy, sweet heat and a kiss of char, perfect for weeknights or backyard hangs.

Pin This Recipe Share on Facebook

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Lunch

Ingredients

  

• 2 pounds boneless skinless chicken thighs, cut into 1.25 inch pieces
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons lime juice
• 1 tablespoon honey or brown sugar
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger

• 1/2 cup mayonnaise
• 1/3 cup Thai sweet chili sauce
• 1 to 2 tablespoons sriracha, to taste
• 1 tablespoon lime juice
• 1 teaspoon rice vinegar
• 1 to 2 teaspoons honey, to taste

• 1 tablespoon chopped cilantro
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• lime wedges

Instructions

 

1. Whisk the mayonnaise, Thai sweet chili sauce, sriracha, lime juice, rice vinegar, and honey in a bowl until smooth.
2. Taste and adjust the heat and sweetness as desired, then cover and chill the sauce until ready to use.

1. In a large bowl, stir together the soy sauce, lime juice, honey, garlic, ginger, neutral oil, kosher salt, and black pepper.
2. Add the chicken pieces and toss to coat evenly. Marinate for 20 to 30 minutes at room temperature, or up to 8 hours in the refrigerator.

1. Thread the marinated chicken pieces onto metal or soaked wooden skewers without crowding, aiming for 5 to 6 pieces per skewer.
2. Gently pat off excess marinade so the chicken can sear instead of steam.

1. Preheat a grill or grill pan to medium-high heat (about 400 to 450°F) and oil the grates.
2. Grill the skewers for 8 to 10 minutes, turning every 2 to 3 minutes, until the thickest piece of chicken reaches 165°F.
3. Brush a light layer of bang bang sauce over the skewers during the last minute of grilling to set.

1. Set the oven broiler to high and position a rack about 6 inches from the heat source.
2. Arrange the skewers on a wire rack set over a sheet pan and broil for 10 to 12 minutes, turning once, until the centers reach 165°F.
3. Brush the skewers with bang bang sauce during the final minute of broiling, then let rest for 2 minutes before serving.

1. Preheat the air fryer to 400°F.
2. Arrange the skewers in a single layer in the basket and cook for 10 to 12 minutes, flipping at about 6 minutes, until the chicken reaches 165°F.
3. Brush with bang bang sauce and air fry for 1 more minute to set the sauce.

1. Transfer the cooked skewers to a serving platter and drizzle or toss with additional bang bang sauce.
2. Garnish with cilantro, scallions, and toasted sesame seeds if using, and finish with a squeeze of lime. Serve extra sauce on the side.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 410 calories; fat 26 g; saturated fat 5 g; carbohydrates 16 g; fiber 0 g; sugars 12 g; protein 30 g; sodium 930 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.