Name: Bang Bang Chicken Skewers Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 40 min
Ingredients: 1.5 to 2 pounds boneless skinless chicken thighs, cut into 1.5-inch cubes; 2 tablespoons neutral oil (avocado, canola, or vegetable oil); 2 tablespoons soy sauce or tamari; 1 tablespoon lime juice or rice vinegar; 2 teaspoons honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce (Thai style); 1 to 2 tablespoons sriracha or other hot sauce, to taste; 1 tablespoon honey or maple syrup; 1 tablespoon lime juice; 1 teaspoon rice vinegar; 1 pinch salt, to taste; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; fresh cilantro or parsley, chopped (optional); extra lime wedges, for serving

Bang Bang Chicken Skewers Recipe hits all the notes: juicy grilled chicken, smoky edges, and a creamy, sweet-heat sauce that keeps you going back for “just one more.” It works for busy weeknights, backyard cookouts, or game day, and you can get it on the table in about 35–40 minutes total. I first made a version of this for a neighbor potluck, and my own family got salty that I sent most of it next door.

Why Bang Bang Chicken Skewers Recipe Is Worth It

You get tender, flavorful chicken with charred bits on the outside and a rich, tangy, slightly spicy sauce over the top. The contrast of smoky grill flavor with cool, creamy bang bang sauce tastes like something from a restaurant, but you control the ingredients.

The recipe uses simple pantry staples like mayo, hot sauce, and sweet chili sauce, so you skip any fancy shopping trip. You also prep everything in one bowl and on one sheet pan, which keeps cleanup easy and weeknight friendly.

“These Bang Bang Chicken Skewers disappeared in minutes at our cookout, and people asked for the recipe before they finished chewing. ★★★★★”

Ingredients You Need

Chicken and Marinade

1.5 to 2 pounds boneless skinless chicken thighs, cut into 1.5 inch cubes
- Thighs stay juicy on the grill; use chicken breast if you prefer leaner meat and shorten the cook time slightly.
2 tablespoons neutral oil (avocado, canola, or vegetable oil)
2 tablespoons soy sauce or tamari
1 tablespoon lime juice or rice vinegar
2 teaspoons honey or brown sugar
2 cloves garlic, minced (or 1 teaspoon garlic powder as a shortcut)
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper

Bang Bang Sauce

½ cup mayonnaise
- Use Kewpie or a good quality mayo for richer flavor; light mayo works if you want fewer calories.
¼ cup sweet chili sauce (Thai style, like Mae Ploy or Trader Joe’s brand)
1 to 2 tablespoons sriracha or other hot sauce, to taste
1 tablespoon honey or maple syrup
1 tablespoon lime juice
1 teaspoon rice vinegar (optional, for extra tang)
Pinch of salt, to taste

Garnishes

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Fresh cilantro or parsley, chopped (optional)
Extra lime wedges

Skewers & Equipment

8 to 10 wooden skewers, soaked in water at least 20 minutes, or metal skewers
Grill (gas, charcoal, or grill pan) or oven with a broiler
Mixing bowls
Whisk
Tongs
Sheet pan lined with foil or parchment if you use the oven
Instant read thermometer for perfect doneness

Quick Tips & substitutions

Cut chicken pieces the same size so they cook evenly and stay juicy.
Soak wooden skewers in water for at least 20 to 30 minutes so they do not scorch.
Use chicken breast instead of thighs and shave 2 to 3 minutes off the cook time.
Swap soy sauce with tamari or coconut aminos for a gluten free version.
Use Greek yogurt for half the mayo in the sauce if you want a lighter, tangier flavor.
Adjust heat by adding more or less sriracha; start with 1 tablespoon if you feel heat sensitive.
Use bottled minced garlic and onion powder when you feel short on time; the flavor still hits.
Grill pan or oven broiler works well if you do not have an outdoor grill.
Double the sauce and keep half in the fridge for salads or rice bowls the next day.

How to Make Bang Bang Chicken Skewers Recipe

Step 1: Prep the Chicken

Pat the chicken dry with paper towels so the marinade sticks well. Cut into even 1.5 inch cubes and place in a large bowl. Trim any large pieces of fat, but keep a little so the meat stays moist and flavorful.

Step 2: Mix the Marinade

In a small bowl, whisk together oil, soy sauce, lime juice, honey, garlic, onion powder, smoked paprika, salt, and pepper. Taste a tiny bit and adjust salt or lime if you want more punch. Pour the marinade over the chicken and toss until every piece looks coated.

Step 3: Marinate

Cover the bowl and chill in the fridge for at least 20 to 30 minutes. You can marinate up to 4 hours if you want deeper flavor. Stir the chicken once halfway through if you have time so the marinade coats evenly.

Step 4: Make the Bang Bang Sauce

In another bowl, whisk mayo, sweet chili sauce, sriracha, honey, lime juice, and rice vinegar. Taste and adjust: add more honey for sweetness, more lime for tang, or more sriracha for heat. Chill the sauce so it thickens slightly and feels cool against the hot chicken.

Step 5: Skewer the Chicken

Thread the marinated chicken onto soaked wooden skewers or metal skewers. Leave a tiny bit of space between pieces so heat can circulate and cook them evenly. Place the skewers on a plate or tray while you heat the grill or oven.

Step 6: Grill or Broil

Heat your grill to medium high and oil the grates lightly so the chicken does not stick. Place the skewers on the grill and cook 8 to 12 minutes total, turning every 2 to 3 minutes, until the chicken reaches 165°F in the thickest piece and shows nice char marks. If you use the oven, set the broiler to high, place skewers on a foil lined sheet pan, and broil 8 to 10 minutes, turning once, until cooked through and slightly charred.

Step 7: Sauce and Garnish

Transfer hot skewers to a platter and drizzle generously with bang bang sauce. Sprinkle with green onions, sesame seeds, and herbs. Serve extra sauce on the side so people can dunk to their heart’s content.

Recipe Variations

Gluten free: Use tamari or coconut aminos instead of soy sauce and check labels on sweet chili sauce.
Lower carb: Reduce honey in both marinade and sauce, and use a low sugar sweet chili sauce.
Dairy free: The recipe already avoids dairy; just confirm your mayo brand fits your needs.
Spicier: Add crushed red pepper flakes to the marinade and extra sriracha to the sauce.
Milder: Cut the sriracha in half and add more mayo and sweet chili sauce.
Veggie version: Use extra firm tofu or tempeh cubes, marinate gently, and grill until crisp.
Extra crunch: Add chopped peanuts or cashews on top with the sesame seeds.

Ways to Serve Bang Bang Chicken Skewers Recipe

Over jasmine rice or coconut rice with extra sauce and lime wedges.
With a crunchy cabbage slaw and cucumber slices for a lighter plate.
Stuffed into warm tortillas or flatbreads with shredded lettuce and pickled onions.
On top of a big salad with romaine, carrots, cucumbers, and extra bang bang sauce as dressing.
As party bites with toothpicks and a platter of dipping sauce.

Storage Success

Cool leftover Bang Bang Chicken Skewers to room temperature, then store them in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate container so the chicken does not get soggy. Reheat the chicken in a skillet over medium heat or in a 350°F oven until warm, then add fresh sauce on top. If the sauce thickens in the fridge, loosen it with a tiny splash of lime juice or water and whisk until smooth again.