Easy Bang Bang Chicken Skewers

Here’s the deal: these are juicy grilled chicken skewers doused in a creamy-sweet-spicy bang bang sauce that sticks in all the right ways and makes your brain go, “Oh… we’re doing seconds.” Think weeknight-fast meets backyard-party energy. The sauce is the classic trio—mayo, Thai sweet chili, and a little sriracha—with a tangy whisper that keeps it from feeling heavy. It’s not fussy, just big flavors, caramelized edges, and that signature saucy gloss.

My husband calls these “the ones that disappear,” which is fair because I’ve watched our little family inhale a full tray before dinner was officially “served.” The first time I made them, I tried to be civilized and set out plates. The kids ate off the skewers like tiny kebab pirates and my husband hovered at the stove, “taste-testing” each batch like it was a job he was born for. Now it’s a thing—skewers, napkins, a pile of lime wedges, and we just go for it. No one complains. Ever.

How to Make It

Grab 1.5 pounds of boneless, skinless chicken thighs (or breasts if that’s what you’ve got) and chop them into chunky bite-size pieces. If you’re using wooden skewers, soak them in water for 20–30 minutes so they don’t turn into kindling on the grill.

Whisk up the bang bang sauce: 1/2 cup mayo, 1/3 cup Thai sweet chili sauce, 1–2 tablespoons sriracha (I like 1.5), 1 tablespoon honey, and 1–2 teaspoons rice vinegar or lime juice. Pinch of salt. Taste it. If it makes you wiggle a little, that’s right.

For a quick marinade, stir together 2 tablespoons soy sauce (or tamari), 1 tablespoon lime juice or rice vinegar, 1 tablespoon neutral oil, 3 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon brown sugar. Toss the chicken in that and let it hang out 20–30 minutes (or up to 4 hours if you’re on top of life).

Thread the chicken on skewers—don’t pack them too tight or they’ll steam instead of char. Heat a grill or grill pan to medium-high. Lightly oil the grates. Cook 8–10 minutes total, turning every couple minutes. Brush with some bang bang sauce during the last 2–3 minutes so it caramelizes but doesn’t burn. Pull them off, rest a few minutes, then drench or drizzle with more sauce. Scatter sesame seeds, cilantro or green onion, squeeze of lime. Done. Makes 8–10 skewers, serves 4.

No grill? Oven at 450°F on a rack-lined sheet for 12–15 minutes, then broil 1–2 minutes to kiss the edges. Air fryer folks: 400°F for 8–10 minutes, flip halfway, sauce at the end.

✔Ingredient Notes

– Chicken thighs: Juicier and more forgiving than breasts. Hard to overcook. If you only have breasts, just don’t go past 165°F.
– Thai sweet chili sauce: The sticky-sweet backbone. Any brand works. If yours is extra sweet, add a splash more lime.
– Mayo: Classic bang bang creaminess. Use regular or Kewpie. Greek yogurt works in a pinch—tangier, a bit lighter.
– Sriracha: Heat control. Start with 1 tablespoon, add more if you like a little forehead sweat.
– Soy sauce/tamari: Adds umami to the quick marinade so the chicken has flavor even before saucing.
– Garlic + ginger: Little pops of warmth. Skip the ginger if you must, but the garlic is non-negotiable.
– Sesame oil (optional): A tiny drizzle in the marinade = toasty vibe. Easy to overdo, go light.

✔Recipe Steps

1. Soak 8–10 wooden skewers in water for 20–30 minutes.
2. Whisk 1/2 cup mayo, 1/3 cup sweet chili sauce, 1–2 tbsp sriracha, 1 tbsp honey, and 1–2 tsp rice vinegar; season to taste.
3. Stir 2 tbsp soy sauce, 1 tbsp lime/rice vinegar, 1 tbsp oil, 3 minced garlic cloves, 1 tsp grated ginger, 1 tsp brown sugar; toss with 1.5 lb chicken and marinate 20–30 minutes.
4. Thread chicken onto skewers, leaving a little space between pieces.
5. Grill over medium-high 8–10 minutes, turning often; brush with bang bang sauce during the last 2–3 minutes.
6. Rest 3 minutes, then drizzle with more sauce and garnish with sesame seeds, cilantro/green onion, and lime.

What to Serve It With

– Coconut rice or plain jasmine (the sauce loves it).
– Crunchy cabbage slaw with lime and a tiny bit of mayo.
– Cucumber salad, extra lime wedges, and avocado slices.
– Grilled pineapple or corn if you’re already at the grill.
– Lettuce cups for messy, perfect little wraps.

✔Tips & Mistakes

– Marinate just long enough: 20–30 minutes is plenty for flavor without turning the chicken mushy.
– Don’t sauce too early on the grill—the sugars will burn. Last 2–3 minutes is the sweet spot.
– Space the chicken pieces so heat can circulate and char happens.
– Oil the grates or the chicken lightly to prevent sticking.
– Aim for 165°F internal temp; thighs can go a touch higher and stay juicy.
– Let them rest a couple minutes so the juices chill out before you drench in sauce.

✔Storage Tips

Pop leftovers into an airtight container for 3–4 days. Keep extra sauce separate if you can. Reheat in a 350°F oven for 8–10 minutes or air fryer at 375°F for 4–6 minutes. Or eat it cold straight from the fridge—honestly fantastic, like spicy-chicken-salad energy without the salad. Breakfast? Throw it next to scrambled eggs and pretend you planned it.

✔Variations and Substitutions

– Shrimp skewers: Marinate just 10 minutes, cook 2–3 minutes per side, sauce at the end.
– Tofu or cauliflower: Press tofu and grill or air fry; roast cauliflower florets at 450°F till crispy, then toss in sauce.
– Sweetness swap: Honey ↔ brown sugar ↔ maple syrup. All good.
– Gluten-free: Tamari or coconut aminos instead of soy sauce.
– Lighter sauce: Half mayo, half Greek yogurt. Add a pinch of salt to balance the tang.
– Extra heat: Add chili crisp or a dash of gochujang to the sauce.
– No grill: Oven or air fryer versions are just as loveable—broil for those browned spots.

Frequently Asked Questions

Easy Bang Bang Chicken Skewers

Juicy grilled chicken skewers tossed in a creamy, sweet-and-spicy Bang Bang sauce. Fast, flavorful, and perfect for weeknights or parties.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless skinless chicken breasts cut into 1-inch pieces
• ▢ 12 skewers wooden skewers soaked in water 10 minutes
• ▢ 2 tbsp soy sauce
• ▢ 1 tbsp vegetable oil
• ▢ 1 tbsp lime juice
• ▢ 1 tbsp honey
• ▢ 2 cloves garlic minced
• ▢ 1 tsp ground ginger or 0.5 tsp fresh grated
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 0.5 cup mayonnaise
• ▢ 0.25 cup Thai sweet chili sauce
• ▢ 1 tbsp sriracha to taste
• ▢ 1 tbsp honey
• ▢ 1 tbsp lime juice
• ▢ 0.125 tsp kosher salt pinch, to season sauce
• ▢ 1 tbsp vegetable oil for oiling grill grates
• ▢ 2 tbsp fresh cilantro chopped, for garnish
• ▢ 1 tbsp green onions thinly sliced, for garnish
• ▢ 1 tsp sesame seeds toasted, optional

Instructions

Preparation Steps

• Soak wooden skewers in water for at least 10 minutes. Cut chicken into 1-inch pieces.
• In a bowl, whisk soy sauce, 1 tbsp vegetable oil, 1 tbsp lime juice, 1 tbsp honey, minced garlic, ground ginger, salt, and pepper.
• Add chicken to the marinade and toss to coat. Let sit 10 to 15 minutes while you heat the grill.
• Make the Bang Bang sauce: Stir together mayonnaise, Thai sweet chili sauce, sriracha, 1 tbsp honey, 1 tbsp lime juice, and a pinch of salt. Set aside.
• Thread marinated chicken onto soaked skewers, packing pieces snugly but not too tight.
• Preheat grill to medium-high heat (about 425°F). Oil the grates lightly with 1 tbsp vegetable oil.
• Grill skewers 10 to 12 minutes, turning every 2 to 3 minutes, until nicely charred and internal temperature reaches 165°F.
• During the last minute of grilling, brush skewers lightly with some Bang Bang sauce. Reserve most of the sauce for serving.
• Rest skewers 3 minutes. Garnish with cilantro, green onions, and sesame seeds. Serve with remaining sauce for dipping.

Notes

Tip: If using bamboo skewers, soaking helps prevent burning. For extra juiciness, you can swap chicken thighs for breasts. No grill? Cook the skewers in a hot grill pan or under the broiler, turning once and watching closely. Adjust sriracha to your preferred spice level.