Bang Bang Chicken Skewers Recipe hits that perfect combo of crispy edges, juicy chicken, and a creamy, sweet-heat sauce that keeps you going back for “just one more.” It works for busy weeknights, game day spreads, or backyard cookouts, and you can get it on the table in about 35–40 minutes. I tested this on my picky family and they stopped talking mid-bite, which counts as a standing ovation in my house.
Why You Should Try This Bang Bang Chicken Skewers Recipe
This Bang Bang Chicken Skewers Recipe gives you tender, marinated chicken with charred bits and a punchy, creamy chili sauce that clings to every piece. You get restaurant-style flavor with simple ingredients you probably already keep in your pantry.
You can grill it outside, cook it on a grill pan, or roast it in the oven, so it works in any season. The skewers also reheat well, which makes them perfect for meal prep lunches and easy dinners.
“These Bang Bang Chicken Skewers disappeared in minutes and my family asked me to double the batch next time. ★★★★★”
Ingredients You’ll Need
Chicken & Marinade
- 1 ½ pounds boneless skinless chicken breasts
- You can use boneless skinless chicken thighs for extra juiciness.
- 2 tablespoons neutral oil (canola, avocado, or vegetable)
- 2 tablespoons soy sauce (low sodium if you prefer)
- 1 tablespoon lime juice or rice vinegar
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced (or 1 teaspoon garlic powder as a shortcut)
- 1 teaspoon onion powder
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Bang Bang Sauce
- ½ cup mayonnaise
- Use full-fat mayo for the best texture; Japanese Kewpie mayo tastes great here.
- ¼ cup sweet chili sauce (Thai-style bottled sauce from the Asian aisle)
- 1–2 tablespoons sriracha or other chili sauce
- Use 1 tablespoon for mild heat, 2 tablespoons for more kick.
- 1 tablespoon honey
- 1 teaspoon lime juice or rice vinegar
- Pinch of salt, to taste
Garnishes (Optional but Recommended)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or parsley, chopped
- Extra lime wedges
Pantry Shortcuts & Substitutions
- Use frozen pre-cut chicken strips if you want to skip knife work; thaw them fully and pat dry.
- Replace fresh garlic with garlic powder and fresh lime with bottled lime juice on busy nights.
- Use Greek yogurt for half the mayo if you want a lighter sauce that still tastes creamy.
- Swap sriracha with gochujang, chili garlic sauce, or your favorite hot sauce.
Equipment List
- Metal or wooden skewers
- If you use wooden skewers, soak them in water for 20–30 minutes so they do not burn.
- Mixing bowls (one for marinade, one for sauce)
- Sharp knife and cutting board
- Grill, grill pan, or baking sheet with wire rack
- Tongs or spatula
- Small whisk or fork for mixing the sauce
Tips & Tricks
- Cut chicken into even 1 to 1 ½ inch cubes so everything cooks at the same speed.
- Pat chicken dry with paper towels before marinating so the marinade sticks better.
- Marinate at least 20 minutes, but up to 8 hours in the fridge for deeper flavor.
- Soak wooden skewers in water and weigh them down with a plate so they stay submerged.
- Thread chicken pieces with a tiny bit of space between them so heat can circulate.
- Oil the grill grates or pan lightly so the chicken does not stick.
- Cook over medium to medium-high heat so the chicken chars but still stays juicy.
- Brush some bang bang sauce on the skewers in the last 1–2 minutes of cooking for a sticky glaze.
- Serve extra sauce on the side and keep some plain if kids prefer less heat.
- Taste the sauce before serving and adjust with more honey for sweetness or more sriracha for spice.
How to Make Bang Bang Chicken Skewers Recipe
Step 1: Prep the Chicken
Cut the chicken breasts into bite-size cubes about 1 to 1 ½ inches wide. Trim any large pieces of fat so the cubes cook evenly. Pat the chicken dry with paper towels and place the cubes in a medium bowl.
Step 2: Mix the Marinade
Add oil, soy sauce, lime juice, honey, minced garlic, onion powder, paprika, salt, and pepper to the bowl. Stir everything until the chicken pieces look evenly coated. Taste a tiny drop of marinade and adjust salt or sweetness if you want.
Step 3: Marinate the Chicken
Cover the bowl and place it in the fridge for at least 20 minutes. You can marinate the chicken for up to 8 hours if you plan ahead. Stir the chicken once during marinating if you can, so every piece gets flavor.
Step 4: Make the Bang Bang Sauce
In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and a pinch of salt. Taste the sauce and adjust the heat or sweetness to match your preference. Set the bowl aside; the flavors blend and deepen while the chicken marinates.
Step 5: Prep the Skewers
If you use wooden skewers, soak them in water for at least 20–30 minutes. Thread the marinated chicken onto the skewers, packing them snugly but not too tight. Leave a little space at each end of the skewer so you can handle them easily.
Step 6: Choose Your Cooking Method
You can grill, use a grill pan on the stove, or roast the skewers in the oven. Heat your grill or pan over medium to medium-high heat. If you use the oven, preheat it to 425°F and line a baking sheet with foil and a wire rack.
Step 7: Cook on the Grill or Grill Pan
Brush the grill grates or pan with a light coating of oil. Place the skewers on the hot surface and cook them for about 8–10 minutes total, turning every 2–3 minutes. Check that the chicken reaches 165°F in the thickest pieces and that the outside looks nicely charred.
Step 8: Cook in the Oven (Alternative Method)
Place the skewers on the wire rack over the baking sheet. Roast them at 425°F for 12–15 minutes, turning once halfway through. If you want extra color, switch the oven to broil for 1–2 minutes at the end and watch closely.
Step 9: Glaze with Bang Bang Sauce
During the last 1–2 minutes of cooking, brush a thin layer of bang bang sauce over the skewers. Let the sauce bubble slightly so it clings to the chicken. Pull the skewers off the heat and let them rest for 3 minutes so the juices settle.
Step 10: Garnish and Serve
Transfer the Bang Bang Chicken Skewers to a platter. Drizzle more bang bang sauce over the top or serve it in a bowl on the side. Sprinkle with sliced green onions, toasted sesame seeds, and herbs, then add lime wedges around the platter.
What to Serve with Bang Bang Chicken Skewers Recipe
Serve this Bang Bang Chicken Skewers Recipe with steamed jasmine rice, coconut rice, or simple white rice to soak up the extra sauce. Add a crunchy side like cabbage slaw, cucumber salad, or carrot ribbons with lime for freshness. You can also pair it with grilled veggies, roasted broccoli, or corn on the cob for a full plate.
If you want a lighter meal, serve the skewers over mixed greens with extra sauce as a dressing and some sliced avocado. Offer cold drinks like iced tea, lemonade, or sparkling water with citrus slices to balance the heat.
Storage Options
- Store leftover Bang Bang Chicken Skewers in an airtight container in the fridge for up to 3–4 days.
- Keep extra bang bang sauce in a separate sealed container in the fridge for up to 1 week.
- Freeze cooked, cooled chicken (without sauce) in a freezer bag or container for up to 2 months.
- Reheat skewers in a 350°F oven or air fryer until hot, then add fresh sauce after heating so it stays creamy.
- Use leftover chicken in rice bowls, wraps, or salads for easy lunches.
Bang Bang Chicken Skewers Recipe
Ingredients
Instructions
- Cut the chicken breasts into bite-size cubes about 1 to 1 1/2 inches wide, trimming any large pieces of fat, and pat the chicken dry with paper towels.
- Place the chicken in a bowl and add the neutral oil, soy sauce, lime juice or rice vinegar, honey or brown sugar, minced garlic, onion powder, paprika, salt, and black pepper. Stir until the chicken is evenly coated.
- Cover and marinate the chicken in the refrigerator for at least 20 minutes and up to 8 hours.
- While the chicken marinates, make the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice or rice vinegar, and a pinch of salt. Adjust sweetness or heat to taste and set aside.
- If using wooden skewers, soak them in water for 20–30 minutes. Thread the marinated chicken onto the skewers, packing them snugly but not too tightly, and leaving a little space at each end for handling.
- Preheat a grill or grill pan over medium to medium-high heat, or preheat the oven to 425°F if roasting. Lightly oil the grill grates or pan if grilling.
- For grill or grill pan: Cook the skewers for about 8–10 minutes total, turning every 2–3 minutes, until nicely charred and the chicken reaches 165°F in the thickest pieces.
- For oven: Place skewers on a wire rack set over a foil-lined baking sheet and roast at 425°F for 12–15 minutes, turning once halfway through. Broil for 1–2 minutes at the end if you want extra color.
- In the last 1–2 minutes of cooking, brush a thin layer of bang bang sauce over the skewers and let it bubble slightly so it clings to the chicken.
- Remove skewers from the heat and let rest for about 3 minutes. Transfer to a platter, drizzle with more bang bang sauce or serve it on the side, and garnish with green onions, toasted sesame seeds, herbs, and lime wedges if desired.
Notes
Approximate per serving (1/4 of recipe, including some sauce, no garnishes): 430 calories; fat 26 g; saturated fat 4 g; carbohydrates 15 g; fiber 0 g; sugars 12 g; protein 34 g; sodium 980 mg. Values will vary based on specific ingredients, exact amounts of sauce used, and portion size.
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