How to Make Bang Bang Chicken Skewers at Home

California-Style Bang Bang Chicken Skewers

Juicy chicken skewers marinated in a creamy bang bang sauce with mayo, sweet chili, and sriracha, grilled to charred perfection. Served with extra dipping sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 1

Course: Appetizers, Chicken, Main Course

Cuisine: Asian-American

Calories: 410

Ingredients Method Nutrition Notes

Ingredients

  

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For the Chicken and Marinade

• 1 lb chicken breast or use boneless, skinless thighs for more moisture
• 1/2 cup mayonnaise preferably full-fat
• 1/4 cup sweet chili sauce like Thai Kitchen brand
• 2 tbsp sriracha adjust for heat preference
• 1 tbsp fresh lime juice from a Meyer lemon if available
• 1 clove garlic minced
• 1 tsp fresh ginger grated
• 1 tbsp soy sauce low-sodium recommended
• 1 tsp toasted sesame oil California Olive Ranch brand works well
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground
• 8 wooden skewers soaked in water for 30 minutes before grilling

For Serving

• 1/4 cup mayonnaise for dipping sauce
• 1/4 cup sweet chili sauce for dipping sauce
• 2 tbsp fresh cilantro chopped, or parsley if preferred

Method

 

Marinate the Chicken

1. Cut the chicken into 1-inch cubes, then set aside.
2. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper until smooth and creamy.
3. Add the chicken pieces to the bowl and toss until each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for deeper flavor.

Grill the Skewers

1. Preheat your grill or grill pan to medium-high heat, around 400°F to 450°F. Thread the marinated chicken onto the soaked skewers, leaving about 1/2 inch between each piece.
2. Place the skewers on the grill and cook for 10 to 15 minutes, turning 2 to 3 times, until the chicken is charred at the edges and reaches an internal temperature of 165°F on an instant-read thermometer.
3. Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving.

Serve

1. While the chicken rests, make the dipping sauce by stirring together the extra mayonnaise and sweet chili sauce in a small bowl until combined.
2. Arrange the skewers on a platter, sprinkle with chopped cilantro or parsley, and serve with the dipping sauce on the side.

Nutrition

Calories: 410kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 5gCholesterol: 85mgSodium: 820mgSugar: 9g

Notes

For more tender skewers, use chicken thighs instead of breasts. Make sure the grill is properly hot before adding the chicken to get good char marks. Don't move the skewers too early or they'll stick. Soaking wooden skewers for at least 30 minutes prevents them from burning. Leftover skewers can be stored in the fridge for up to 3 days and reheated in a hot oven or air fryer.

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Why You’ll Love These Bang Bang Chicken Skewers

You know those nights when you want something amazing but have zero energy? The ones where you’re staring into the fridge hoping dinner will magically appear? These bang bang chicken skewers are exactly that magic. I’m not kidding.

They’re creamy, spicy, a little sweet, and they come together in about 30 minutes of actual work. The sauce does double duty it’s both a marinade and a dipping sauce so you’re not washing extra bowls. And the best part? They feel restaurant-quality but you made them in your own kitchen, probably in your pajama pants.

I first made these for a Fourth of July BBQ a few years back. I was nervous because I’d never tried the whole “bang bang” thing before. But they disappeared off the platter in like, ten minutes. My neighbor Dave who never compliments food asked for the recipe. That’s when I knew I had something.

These spicy chicken skewers are perfect for summer grilling, but they also work beautifully in the oven or on the stovetop. So even if you don’t have a grill, you’re covered. Let’s get into it.

Ingredients You’ll Need

The ingredient list for these bang bang chicken skewers is short and sweet. You probably have most of this stuff already. Here’s what you’ll grab:

• Chicken: I use boneless skinless chicken breast here. It’s lean and cooks fast. If you want extra moisture, chicken thighs work great too just adjust the cook time slightly.
• Mayonnaise: Full-fat is best. It creates that creamy base for the sauce. Low-fat mayo can get watery and weird. Trust me on this.
• Sweet chili sauce: This is the backbone of the bang bang sauce recipe. It brings sweetness and a mild heat. Thai Kitchen brand is my go-to.
• Sriracha: For that extra kick. Adjust the amount based on your heat tolerance. I usually do 2 tablespoons but if you’re feeding kids, cut it back.
• Fresh lime juice: Brightens everything up. Meyer lemons work too if you have them.
• Garlic and fresh ginger: Minced and grated. They add that aromatic depth that makes these skewers so addictive.
• Soy sauce and sesame oil: Low-sodium soy sauce and toasted sesame oil. The sesame oil is key don’t skip it.
• Salt and black pepper: Simple seasonings to tie it all together.
• Wooden skewers: Soak them in water for at least 30 minutes before grilling. Otherwise they’ll catch fire. Learned that one the hard way.
• Fresh cilantro: For garnish. Or parsley if you’re one of those cilantro-haters. No judgment.

Recipe Tips & Variations

I’ve made these bang bang chicken skewers more times than I can count. Here are the things I wish someone had told me the first time:

• Soak those skewers: I said it above but it bears repeating. Wooden skewers left dry will turn into torches. Soak them for at least 30 minutes. Or use metal skewers and skip the soaking entirely.
• Don’t crowd the skewers: Leave about half an inch between each piece of chicken. This lets the heat circulate and gives you those beautiful char marks.
• Let the grill get hot: You want medium-high heat, around 400°F to 450°F. If the grill isn’t hot enough, the chicken will stick and steam instead of searing.
• Don’t move them too early: First side needs about 3-4 minutes without touching. When they release easily, flip them. If they’re sticking, they’re not ready.
• Less spicy? Cut the sriracha back to 1 teaspoon or leave it out entirely. The sweet chili sauce alone is pretty mild and kid-friendly.
• More spicy? Add an extra tablespoon of sriracha or a pinch of red pepper flakes. Go wild.
• Gluten-free? Use tamari instead of soy sauce. Everything else is naturally gluten-free.
• Greek yogurt swap: You can substitute plain Greek yogurt for half the mayo. It’ll be tangier and a little lighter. Not quite as creamy but still delicious.

One more thing if you’re making these as a BBQ appetizer, you can thread smaller pieces of chicken onto shorter skewers. They cook faster and look adorable on a platter.

How to Make Bang Bang Chicken Skewers

Let’s walk through the process. I’ll break it into four stages so it’s easy to follow. Remember, the full details are in the recipe card above this is the high-level view with all my tips woven in.

Stage 1: Make the Marinade

Start by cutting your chicken into 1-inch cubes. You want them roughly the same size so they cook evenly. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. It should be smooth and creamy, a beautiful pale orange color.

Drop the chicken pieces in and toss until every cube is coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Overnight is even better the flavors really sink in. I’ve done it both ways and honestly, even 30 minutes works if you’re in a rush.

Stage 2: Thread the Skewers

After the chicken has marinated, it’s time to thread. Take your soaked wooden skewers (or metal ones) and push the chicken pieces on, leaving about half an inch between each piece. Don’t pack them tight you want air gaps for even cooking.

I usually get about 5-6 pieces per skewer depending on size. You should end up with 8 skewers total. If you’re using wooden skewers and they’re too long for your grill or air fryer, you can break them in half before soaking. Just be careful not to splinter them.

Stage 3: Grill the Skewers

Preheat your grill or grill pan to medium-high heat (400°F to 450°F). Place the skewers on the hot grates and let them cook for 10 to 15 minutes total, turning 2 to 3 times. You’re looking for charred edges and an internal temperature of 165°F on an instant-read thermometer.

That foamy sizzle when they hit the grill? Perfection. Don’t walk away these cook fast. If you’re using the oven, broil on high for about 10 minutes, flipping halfway. For stovetop, use a cast iron skillet over medium-high heat with a little oil. The air fryer works too 360°F for about 8 minutes, shaking the basket halfway.

Stage 4: Rest and Serve

Once the chicken is cooked through, remove the skewers from the grill and let them rest for 2 to 3 minutes. This is crucial it lets the juices redistribute so every bite is tender and moist.

While they rest, make the dipping sauce. Just stir together the extra mayonnaise and sweet chili sauce in a small bowl. That’s it. Arrange the skewers on a platter, sprinkle with chopped cilantro, and serve with the dipping sauce on the side.

One note if your sauce looks like it’s broken or separated after sitting, just whisk in a splash of warm water. It’ll come right back together. No stress.

Serving Suggestions

These bang bang chicken skewers are pretty versatile. Here’s how I like to serve them:

• Over rice: Jasmine rice or basmati. The sauce soaks in and it’s heaven.
• With a fresh salad: A simple cucumber and herb salad with lime dressing cuts through the creamy sauce beautifully.
• In lettuce cups: For a low-carb option, slide the chicken off the skewers and wrap in butter lettuce. Add a drizzle of extra sauce.
• As an appetizer: Serve them on a platter with the dipping sauce in the center. They disappear fast at parties.
• With naan or pita: Perfect for scooping up every last bit of sauce.
• Alongside roasted veggies: Zucchini, bell peppers, or asparagus all work great.

If you’re meal prepping, make extra sauce and keep it separate. It’s amazing drizzled over grain bowls or used as a dip for spring rolls later in the week.

Storage & Leftovers

Got leftovers? Lucky you. Here’s how to handle them:

• Fridge: Store leftover skewers in an airtight container for up to 3 days. You can remove the chicken from the skewers first if that’s easier for storage.
• Freezer (raw): Freeze the marinated chicken (off the skewers) in a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.
• Freezer (cooked): Not ideal the texture changes. Better to cook fresh if you can.
• Reheat: Air fryer at 350°F for 3-4 minutes is my favorite method. Oven at 350°F for about 8 minutes works too. Microwave is fine but go low power and check often nobody likes rubbery chicken.

The sauce keeps separately in the fridge for about a week. Use it on everything.

Frequently Asked Questions

These bang bang chicken skewers have become my go-to for busy weeknights and summer gatherings alike. They’re quick, they’re forgiving, and they always get compliments. I’d love to see how yours turn out tag me when you make them. I really do love seeing your spin on these.

And if you’re looking for more inspiration, come hang out with me on Pinterest. I’m always pinning new recipes and ideas. Happy cooking, friends.