Bang Bang Chicken Skewers

My friend Sarah brought these skewers to a summer potluck last year and I literally hovered near the grill the entire time, watching that sauce caramelize on the edges. She kept laughing and telling me to save room for everything else, but I ended up eating three skewers before we even sat down to eat.

Last month I made these for a Tuesday night dinner and my husband asked if we were having company because the platter looked so impressive coming off the grill. Sometimes simple food that looks this good feels like a special occasion even when nobody is coming over.

Ingredients

• 1.5 lbs chicken breasts or thighs: Thighs stay juicier on the grill but breasts work beautifully too, just do not overcook them
• 2 tablespoons olive oil: Helps the spices cling and prevents the chicken from sticking to the grates
• 1 teaspoon garlic powder: Dried garlic works better here than fresh because it does not burn over high heat
• 1 teaspoon smoked paprika: This gives the chicken that gorgeous reddish color and subtle smoky flavor
• ½ teaspoon salt and black pepper: Simple seasoning that lets the sauce really shine
• 8 wooden or metal skewers: Soak wooden ones for at least 20 minutes unless you want fire hazards with your dinner
• ½ cup mayonnaise: The creamy base that tames the heat and brings everything together
• 2 tablespoons sweet chili sauce: Adds that signature Thai restaurant flavor and beautiful gloss
• 1 tablespoon sriracha: Start here and adjust up or down depending on your spice tolerance
• 1 tablespoon honey: Balances the heat and helps the sauce cling to the hot skewers
• 1 teaspoon rice vinegar: Just enough acidity to cut through all that rich creaminess
• Fresh cilantro or scallions: Bright herbal notes that make the whole dish taste fresher
• Toasted sesame seeds: These add a nutty crunch and make everything look restaurant pretty
• Lime wedges: A squeeze of lime right before eating brightens all the flavors

Instructions

Prep your skewers:

Soak wooden skewers in water for at least 20 minutes so they do not turn into charcoal on the grill

Fire up the grill:

Get your grill or grill pan heating to medium high while you prep the chicken

Season the chicken:

Toss the cubes in olive oil and all those spices until every piece is evenly coated

Thread the skewers:

Load up your skewers with chicken pieces leaving just a tiny bit of space between them for even cooking

Grill to perfection:

Cook for 5 to 7 minutes per side until you see gorgeous char marks and the chicken reaches 165 degrees inside

Whisk the magic sauce:

While chicken cooks stir together mayo sweet chili sauce sriracha honey vinegar and salt until smooth

Sauce it up:

Brush that Bang Bang sauce generously over the hot skewers right when they come off the grill

Finish with flair:

Sprinkle with fresh herbs sesame seeds and serve with lime wedges for squeezing

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My niece who claims she hates spicy food ate four of these skewers and kept asking what made them taste so good. The heat is subtle and approachable, the kind that makes your mouth tingle without sending anyone running for milk.

Making These Ahead

You can cut and season the chicken up to 24 hours ahead and keep it marinating in the refrigerator. The sauce also keeps for a week in the fridge and actually tastes better after the flavors have had time to meld together.

Grilling Inside

A grill pan over medium high heat works beautifully when outdoor grilling is not an option. Just crack a window and turn on your fan because that sizzling chicken will create some serious smoke.

Serving Ideas

These skewers are substantial enough to be the main attraction but pair perfectly with simple sides. I love them with fluffy white rice or wrapped in lettuce leaves for a lighter take.

• Steamed jasmine rice soaks up that extra sauce beautifully
• Cucumber salad adds something cool and refreshing alongside the heat
• Extra lime wedges on the table let everyone adjust their own brightness level

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Watch these disappear from the platter faster than you can say go. There is something about food on a stick that makes everything taste better.

Recipe FAQs

→ How should I prepare the skewers before grilling?

Soak wooden skewers in water for at least 20 minutes to prevent burning. Metal skewers can be used without soaking.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier during grilling.

→ How spicy is the sauce and can I adjust it?

The sauce carries a mild heat from sriracha. Adjust the amount to suit your spice preference.

→ What sides complement these skewers?

Serve with steamed rice, lettuce wraps, or a fresh salad for a balanced meal.

→ Is there a dairy-free option for the sauce?

Use vegan mayonnaise to make the sauce dairy-free without sacrificing creaminess.