I’ll never forget the first time I tried bang bang shrimp at a chain restaurant years ago – that creamy, spicy-sweet sauce was absolutely addictive. But honestly, I always thought the shrimp was just okay. It was the sauce that had me coming back for more. So naturally, when I started experimenting in my tiny Portland kitchen, I wondered: what if I put that incredible bang bang sauce on chicken instead?
Game. Changer.
These Bang Bang Chicken Skewers have become my absolute favorite when I need something that looks impressive but comes together quickly. As someone who writes about 30-minute meals constantly, I can confidently say this bang bang chicken recipe delivers on both speed and flavor. The chicken stays incredibly juicy, and that bang bang sauce? It’s everything you remember and more. Plus, threading everything onto skewers makes it perfect for parties, weeknight dinners, or those times when you want to eat with your hands (which is basically always, right?).
What Makes Bang Bang Sauce So Irresistible?
The magic is in the balance – creamy mayo meets sweet chili sauce with just enough sriracha to make your taste buds wake up. I’ve tweaked the classic ratio over the years because, let’s be honest, most restaurant versions are either too sweet or not nearly spicy enough for my liking.
My version uses a 2:1:1 ratio of mayo to sweet chili sauce to sriracha, with a squeeze of fresh lime juice that brightens everything up. Trust me on this one – the lime makes all the difference. It cuts through the richness and adds this subtle tang that keeps you reaching for another bite.
Why Chicken Skewers Work So Much Better
Here’s what I’ve learned after making this bang bang chicken skewers recipe probably fifty times: chicken thighs are your friend. I know, I know – everyone defaults to chicken breasts, but thighs stay so much more tender and juicy on the grill. They’re also way more forgiving if you accidentally overcook them a little (not that I’ve ever done that… multiple times). If you’re looking for more easy chicken dishes for dinner, this technique works beautifully with other marinades too.
The key is cutting the chicken into bite-sized pieces – about 1-inch cubes work perfectly. They cook quickly and evenly, and every piece gets maximum sauce coverage. I usually soak my wooden skewers for at least 30 minutes beforehand so they don’t catch fire. Learned that lesson the hard way during a particularly disastrous dinner party in 2022.
My Secret to Perfect Bang Bang Chicken Every Time
Want to know the trick that took me way too long to figure out with these bang bang chicken skewers? Don’t put the sauce on until after cooking. I used to slather the chicken with bang bang sauce before grilling, thinking it would create this amazing caramelized coating. Instead, I just ended up with burnt, bitter chicken and a kitchen full of smoke.
Now I keep it simple: season the chicken with salt, pepper, and just a touch of garlic powder, then grill it plain. The sauce goes on right at the end, which keeps it creamy and bright instead of separated and burnt.
Bang Bang Chicken Skewers Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serves: 4-6 people
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1/4 cup sriracha (adjust to taste)
- 1 lime, juiced
- 1 tsp honey (optional, for extra sweetness)
For Serving:
- Chopped green onions
- Sesame seeds
- Lime wedges
Instructions
- Prep the skewers: Soak wooden skewers in water for at least 30 minutes. Thread chicken pieces onto skewers, leaving small spaces between pieces for even cooking.
- Season: Pat chicken dry and season with salt, pepper, and garlic powder. Drizzle with olive oil and toss to coat evenly.
- Make the sauce: While chicken rests, whisk together mayo, sweet chili sauce, sriracha, lime juice, and honey (if using) in a small bowl. Taste and adjust spice level – it should be creamy with a nice kick.
- Grill the chicken: Preheat grill or grill pan to medium-high heat. Cook skewers for 5-6 minutes per side, until chicken reaches 165°F internal temperature. The outside should be golden with nice grill marks.
- Sauce it up: Remove chicken from grill and immediately drizzle with about half the bang bang sauce. Use the remaining sauce for dipping.
- Serve: Garnish with chopped green onions and sesame seeds. Serve with lime wedges and extra sauce on the side.
Tips for Bang Bang Success
Don’t skip the marinade time: Even just 15 minutes with the seasoning makes a difference in flavor penetration.
Control the heat: If your sriracha is particularly spicy, start with 2 tablespoons and work your way up. You can always add more, but you can’t take it back!
Make it a meal: These bang bang chicken skewers are incredible over jasmine rice or mixed greens. If you’re looking for something lighter, try them with my grilled peach blueberry salad – the cool, crisp flavors are the perfect contrast to the spicy chicken. They also pair beautifully with simple sides from my dump and go slow cooker recipes collection.
Variations That Actually Work
I’ve experimented with this recipe more than Jamie would probably like (they’re my official taste tester), and here are the variations that consistently get thumbs up:
Honey Bang Bang: Add an extra tablespoon of honey to the sauce for a sweeter version that kids absolutely love.
Coconut Bang Bang: Substitute half the mayo with canned coconut milk for a lighter, slightly tropical twist.
Extra Crispy: Toss the seasoned chicken in cornstarch before grilling for an extra crispy exterior that holds the sauce beautifully.
Storage and Make-Ahead Tips
The cooked chicken keeps in the fridge for up to 3 days, though honestly it never lasts that long in our house. The sauce stays fresh for about a week, so I often make a double batch and use it on everything from grilled vegetables to breakfast eggs (don’t judge until you try it).
You can prep the skewers up to 4 hours ahead – just keep them covered in the fridge until you’re ready to grill. The sauce can be made 2-3 days in advance, which actually improves the flavors as everything melds together.
These Bang Bang Chicken Skewers prove that sometimes the best recipes come from taking something good and making it your own. Whether you’re feeding a crowd at a backyard barbecue or just want to spice up Tuesday night dinner, this recipe delivers every single time. And trust me, once you make that sauce from scratch, you’ll never want the restaurant version again.
What’s your favorite way to use bang bang sauce? Let me know in the comments – I’m always looking for new ways to use up that extra batch I inevitably make!
5-Ingredient Bang Bang Chicken Skewers
Ingredients
Equipment
Method
- Soak wooden skewers in water for at least 30 minutes to prevent burning. Thread chicken pieces onto skewers, leaving small spaces between each piece for even cooking.
- Pat chicken cubes completely dry with paper towels. Season evenly with salt, black pepper, and garlic powder. Drizzle with olive oil and toss to coat all pieces thoroughly.
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, fresh lime juice, and honey (if using). Taste and adjust spice level – the sauce should be creamy with a nice kick. Set aside half for serving.
- Heat grill or grill pan to medium-high heat (about 400-450°F). Clean and lightly oil the grates to prevent sticking.
- Cook skewers for 5-6 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and has beautiful grill marks. Don’t move them too early – let them develop that perfect sear!
- Remove chicken from grill and immediately brush with half of the bang bang sauce while still hot. Arrange on serving platter, garnish with chopped green onions and sesame seeds. Serve with remaining sauce for dipping and fresh lime wedges.
Notes
– Total Fat:** 16g
– Saturated Fat:** 3g
– Cholesterol:** 95mg
– Sodium:** 580mg
– Total Carbohydrates:** 8g
– Dietary Fiber:** 1g
– Total Sugars:** 6g
– Protein:** 28g
– Vitamin C:** 8% DV
– Iron:** 6% DV
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