Bang Bang Chicken Skewers Recipe delivers juicy, char-kissed chicken with a creamy sweet-heat sauce that hits all the right spots. It suits spice-curious families and party snackers, and you can cook a batch in about 40 minutes including a quick marinade. My kids fought over the last skewer, which counts as a win in my house.
Why Bang Bang Chicken Skewers Recipe Is Worth It
Bang Bang Chicken Skewers Recipe brings smoky flavor, crisp edges, and a craveable spicy mayo-chili glaze without much work. The marinade does the heavy lifting, and the high heat locks in juices while the sauce adds tang, sweetness, and a friendly kick.
You can grill, broil, or air fry, so the recipe fits any kitchen setup. The skewers double as an easy dinner or a party appetizer, and the sauce turns even picky eaters into fans.
I served these at a backyard hangout, and the platter vanished in five minutes while people asked for extra sauce ★★★★★
Ingredients You Need
- Chicken
- 1.5 to 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- Or use chicken breast if you prefer leaner bites
- Quick marinade
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon lime juice or rice vinegar
- 1 tablespoon neutral oil
- 2 teaspoons brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 0.5 teaspoon ground ginger
- 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper
- Bang Bang sauce
- 0.5 cup mayonnaise or Kewpie for extra richness, or use Greek yogurt for a lighter swap
- 0.25 cup Thai sweet chili sauce, like Mae Ploy
- 1 to 2 teaspoons sriracha or chili-garlic sauce to taste
- 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon honey for extra gloss, optional
- Tiny splash fish sauce for depth, optional
- Garnish
- Sliced scallions, chopped cilantro, toasted sesame seeds, lime wedges
- Crushed roasted peanuts, optional
- Pantry shortcuts and brand notes
- Use garlic powder and ground ginger if you need speed, 0.5 teaspoon each
- Choose tamari or coconut aminos to keep it gluten-free
- Any good Thai sweet chili sauce works, and your favorite hot sauce can stand in for sriracha
- Equipment
- Metal or wooden skewers, soak wooden skewers 20 minutes
- Grill or grill pan, or use an air fryer or oven broiler
- Mixing bowls, tongs, sheet pan, and an instant-read thermometer
Quick Tips & substitutions
- Cut chicken into even 1-inch pieces so the skewers cook at the same pace.
- Soak wooden skewers for 20 to 30 minutes to prevent scorching.
- Marinate 20 to 60 minutes for best flavor. Keep acid modest if you go longer so the chicken stays tender.
- Oil the grill grates or the pan lightly to avoid sticking.
- Split the sauce into two bowls. Use one for brushing and keep one clean for serving.
- Toss the chicken with 1 teaspoon cornstarch before skewering if you want extra crisp edges.
- Skip mayo with a Greek yogurt swap, or use vegan mayo to keep it dairy-free.
- Use tamari and a gluten-free sweet chili sauce to keep the recipe gluten-free.
- Adjust heat with more or less sriracha, or stir in a pinch of cayenne.
- No grill? Broil on high or air fry at 400 degrees F and get great results.
How to Make Bang Bang Chicken Skewers Recipe
Mix the marinade — 5 minutes
- Whisk soy sauce, lime juice, oil, brown sugar, garlic, ginger, salt, and pepper in a bowl.
Marinate the chicken — 20 to 60 minutes
- Add chicken to the bowl and toss to coat.
- Cover and chill 20 to 60 minutes while you prep the sauce and heat the grill.
Thread and preheat — 10 minutes
- Thread the chicken onto skewers, packing pieces snugly but not squished.
- Preheat grill to medium-high, heat a grill pan over medium-high, or set the broiler to high with the rack 6 inches from the element. For an air fryer, preheat to 400 degrees F.
- Lightly oil grates or the pan.
Make the bang bang sauce — 5 minutes
- Stir mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, and honey in a bowl.
- Taste and adjust heat or sweetness to your liking.
Cook on the grill — 8 to 10 minutes
- Grill the skewers 4 to 5 minutes per side until the chicken hits 165 degrees F.
- Brush lightly with some sauce during the last minute to glaze. Keep a clean bowl of sauce for serving.
Or broil in the oven — 10 to 12 minutes
- Set the skewers on a foil-lined, oiled rack over a sheet pan.
- Broil 5 to 6 minutes per side until you see charred edges and the chicken reaches 165 degrees F.
Or air fry — 10 to 12 minutes
- Arrange skewers in a single layer in the basket.
- Air fry at 400 degrees F, flipping at the halfway mark, until the chicken reaches 165 degrees F.
Sauce and serve — 2 minutes
- Rest the skewers 2 minutes, then drizzle with more sauce.
- Shower with scallions, sesame, and cilantro. Squeeze lime over the top and dig in.
Variations
- Shrimp skewers: marinate 10 minutes and cook 2 to 3 minutes per side.
- Salmon cubes: marinate 15 minutes and cook until just opaque.
- Tofu or tempeh: press tofu, marinate 30 minutes, then grill or air fry until crisp.
- Cauliflower florets: par-cook 5 minutes, skewer, then grill or air fry and finish with sauce.
- Peanut twist: whisk 1 tablespoon peanut butter into the sauce for a satay vibe.
- Low sugar: use sugar-free sweet chili sauce and skip the honey.
Ways to Serve
- Pile over coconut rice, jasmine rice, or cilantro-lime cauliflower rice.
- Tuck into lettuce cups with shredded cabbage and cucumbers.
- Build bowls with noodles, pickled veggies, and extra sauce.
- Pair with crunchy slaw, grilled corn, or a simple cucumber salad.
- Drinks: crisp lager, off-dry riesling, or iced tea with lime.
Storage
Stash cooked skewers in an airtight container in the fridge for 3 to 4 days. Keep leftover sauce in a separate container for up to 1 week. Freeze cooked chicken for up to 2 months and thaw in the fridge before reheating. Reheat in a 375 degree F oven or air fryer until hot and lightly crisp, and stir fresh lime into the sauce to wake it up. Boil leftover marinade for 3 minutes before you use it as a glaze.
Bang Bang Chicken Skewers Recipe
Bang Bang Chicken Skewers are juicy marinated chicken pieces grilled on skewers and finished with a creamy, spicy-sweet bang bang sauce.
Ingredients
Instructions
- In a medium bowl, whisk together soy sauce, lime juice, vegetable oil, minced garlic, ground ginger, salt, and black pepper.
- Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Thread the marinated chicken pieces onto the soaked wooden skewers, dividing them evenly.
- In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha (if using), honey, and rice vinegar until smooth and creamy.
- Taste and adjust heat or sweetness as desired. Set aside for serving.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
- Place the chicken skewers on the grill and cook for 10–15 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
- Transfer the cooked skewers to a serving platter.
- Drizzle the bang bang sauce generously over the hot chicken skewers, or serve it on the side for dipping.
- Garnish with chopped cilantro, sliced green onions, and toasted sesame seeds if desired.
- Serve immediately as an appetizer or part of a meal.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe, without optional garnishes): 420 calories; fat 28 g; saturated fat 5 g; carbohydrates 15 g; fiber 0 g; sugars 11 g; protein 30 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (1/4 of recipe, without optional garnishes): 420 calories; fat 28 g; saturated fat 5 g; carbohydrates 15 g; fiber 0 g; sugars 11 g; protein 30 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.