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Bang Bang Chicken Skewers

5-Ingredient Bang Bang Chicken Skewers

These incredibly juicy Bang Bang Chicken Skewers feature tender chicken thighs grilled to perfection and coated in a creamy, spicy-sweet sauce that's absolutely addictive. Perfect for weeknight dinners, BBQ parties, or when you want restaurant-quality flavors in under 30 minutes!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 285

Ingredients
  

For the Chicken Skewers:
  • - 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • - 1 teaspoon salt
  • - 1/2 teaspoon freshly ground black pepper
  • - 1/2 teaspoon garlic powder
  • - 2 tablespoons olive oil
  • - 8-10 wooden skewers soaked in water for 30 minutes
For the Bang Bang Sauce:
  • - 1/2 cup mayonnaise
  • - 1/4 cup sweet chili sauce
  • - 1/4 cup sriracha sauce adjust to taste
  • - 1 fresh lime juiced (about 2 tablespoons)
  • - 1 teaspoon honey optional, for extra sweetness
For Garnish:
  • - 2 green onions finely chopped
  • - 1 tablespoon sesame seeds
  • - Fresh lime wedges for serving

Equipment

  • Grill or grill pan
  • - 8-10 wooden skewers
  • - Large mixing bowl
  • - Whisk
  • - Measuring cups and spoons
  • Meat thermometer
  • - Serving platter

Method
 

Step 1: Prepare the Skewers
  1. 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.
Step 2: Season the Chicken
  1. 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.
Step 3: Make the Bang Bang Sauce
  1. 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.
Step 4: Preheat the Grill
  1. Heat grill or grill pan to medium-high heat (about 400-450°F). Clean and lightly oil the grates to prevent sticking.
Step 5: Grill the Chicken
  1. 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!
Step 6: Sauce and Serve
  1. 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

Chicken Selection: Chicken thighs stay much juicier than breasts and are more forgiving if slightly overcooked. Cut pieces evenly for consistent cooking.
Heat Level: Start with 2 tablespoons sriracha if you're sensitive to heat. You can always add more, but you can't take it back!
Make-Ahead Tips:Chicken can be threaded and seasoned up to 4 hours ahead. Store covered in refrigerator. Sauce keeps in the refrigerator for up to 1 week.
Storage: Leftover cooked chicken keeps for 3 days refrigerated. Reheat gently in microwave or enjoy cold in salads.
Indoor Cooking: No grill? Use a grill pan, cast iron skillet, or even bake at 425°F for 15-18 minutes, turning once.
Nutrition Information (per serving, based on 6 servings)
- Calories:** 285
- 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