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Side shot of a plate filled with 8 skewers of grilled bang bang chicken skewers. Each skewer has black grill marks, is drizzled with a pale orange colored bang bang sauce, and garnished with parsley.

Bang Bang Chicken Skewers

Leanne Neill
Get ready to turn up the flavor with these irresistible Bang Bang Chicken Skewers! Juicy, tender chicken is grilled to perfection and basted with a creamy, spicy-sweet bang bang sauce that locks in layers of bold, crave-worthy flavor. Just before serving, each skewer gets a final drizzle of sauce that delivers the perfect kick of heat. It’s the kind of dish that disappears fast—ideal for backyard BBQs, casual dinners, or game day spreads.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Equipment

  • 8-10 Bamboo Skewers

Ingredients
  

For the Chicken

  • 1.5- 2.0 lbs Chicken breast or thigh
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Table salt
  • 1/2 teaspoon Cracked black pepper
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne

Bang Bang Sauce

  • 1/2 cup Mayonnaise (135g)
  • 1/4 cup Sweet Chili Sauce (75g)
  • 2 teaspoons Sriracha
  • 2 teaspoons Lime juice

Instructions
 

  • Soak skewers in water for 30 minutes before skewering the chicken.
  • Preheat grill to medium high heat

Making the Bang Bang sauce

  • In a small bowl combine the 1/2 cup of mayonnaise, 1/4 cup sweet chili sauce, 3 teaspoons of sriracha, and 2 teaspoons of freshly squeezed lime juice. Set the bowl aside.

Preparing the Chicken

  • Cut chicken breast into 1” cubes and place in a large bowl.  If using thighs cut into 1” wide strips (see Notes)
  • Add the olive oil, salt, pepper, garlic, onion, paprika and cayenne to the bowl. Mix with clean hands until all the chicken pieces have been evenly seasoned.
  • Remove approximately 3 tablespoons of bang bang sauce and add to the bowl of seasoned chicken. Using clean hands evenly distribute the sauce amongst all the chicken pieces.
  • Skewer seasoned chicken pieces onto the bamboo skewers, making sure the chicken isn’t too tightly packed together (see Notes)
  • Place skewers on the grill and put the lid down.
  • Portion another 1/4 cup of bang bang sauce into a clean small bowl.
    Flip the chicken after about 4 minutes and baste with this portioned sauce. Continue grilling/flipping/and basting with the portioned sauce until the internal temperature of the chicken reaches at least 165F.
  • Remove the chicken from the grill.  Place on a serving dish, drizzle with fresh bang bang sauce and serve alongside more sauce for dipping.  Garnish with chopped parsley and enjoy!

Notes

  1. When skewering cubes of chicken simply push the skewer through the center of each cube. Don't pack the chicken cubes together tightly on the skewer, either just touching or slightly spaced apart to allow heat to circulate. This ensures the cubes cook evenly on all sides and get a nice sear. If skewering strips of chicken thread the strip onto the skewer in a ribbon-like fashion, weaving it back and forth in an S-shape. This creates more surface area for even cooking and helps the chicken stay juicy while giving it those delicious charred edges.
  2. The reason for soaking bamboo skewers in water for 30 minutes is to allow them to fully hydrate with water, which prevents the ends from catching fire. I have skipped this step when I'm in a rush sometimes or have forgotten, and I've been OK, but if you have the time it's a good practice.
  3. It is important to portion out bang bang sauce for basting so that there is no cross contamination of the baster touching raw meat and then going into the sauce that will be used for serving alongside the bang bang chicken skewers.
Keyword Bang Bang Chicken, Bang Bang Chicken Skewers, Chicken Skewers