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Bang Bang Chicken Skewers: Sweet, Spicy & Perfectly Grilled
Jessica

Bang Bang Chicken Skewers

Tender grilled chicken skewers coated in a creamy, sweet, and spicy bang bang sauce. Perfect for summer BBQs, weeknight dinners, or party appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons honey
  • 8-10 wooden skewers soaked in water for 30 minutes
  • 1 cup mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 3 tablespoons sriracha adjust to taste
  • 1 tablespoon honey
  • 1 tablespoon lime juice fresh squeezed
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • sesame seeds and sliced green onions for garnish

Equipment

  • Grill
  • Wooden skewers
  • Mixing bowls
  • Tongs

Method
 

  1. In a large bowl, combine chicken thighs with olive oil, garlic powder, smoked paprika, onion powder, kosher salt, black pepper, and honey. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. While chicken marinates, prepare the bang bang sauce by whisking together mayonnaise, Thai sweet chili sauce, sriracha, honey, lime juice, rice vinegar, and minced garlic in a small bowl. Taste and adjust heat level by adding more sriracha if desired. Refrigerate until ready to use.
  3. Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
  4. Preheat grill to medium-high heat and oil the grates well. Thread marinated chicken pieces onto soaked skewers, leaving small spaces between each piece for even cooking.
  5. Grill skewers for 12-15 minutes total, turning every 3-4 minutes to ensure even browning on all sides. Chicken should reach an internal temperature of 165°F.
  6. During the last 2-3 minutes of cooking, brush skewers generously with bang bang sauce. Turn once more to caramelize the sauce slightly.
  7. Remove from grill and let rest for 2-3 minutes. Garnish with sesame seeds and sliced green onions. Serve immediately with extra sauce on the side for dipping.

Notes

  • For best results, use chicken thighs instead of breasts for juicier, more flavorful skewers
  • Don't add the bang bang sauce too early or the sugars will burn before chicken cooks through
  • Soak wooden skewers for at least 30 minutes to prevent burning on the grill
  • Sauce can be made up to 2 days ahead and stored covered in refrigerator
  • Leftovers keep for up to 3 days in airtight container in the fridge