Bang Bang Chicken Skewers : Sweet, Spicy, and Perfectly Grilled

Bang Bang Chicken Skewers: Your New Favorite Grilling Obsession

Hey there, flavor friend! Isla here, from my cozy kitchen to yours. Have you ever had one of those days where you’re craving something truly spectacular? A meal that makes your taste buds do a little happy dance, but that doesn’t require a culinary degree or an entire afternoon to pull off? I’m talking about that magical intersection of sweet, spicy, creamy, and downright delicious.

Well, pull up a chair and get ready, because these Bang Bang Chicken Skewers are about to become your go-to for everything from busy weeknights to your most epic backyard barbecues. We’re taking juicy, marinated chicken, threading it onto skewers for that fun, hands-on vibe, and slathering it in a sauce so good you’ll want to put it on everything. And I mean everything—fries, salads, your morning toast… okay, maybe not toast, but you get the idea.

This isn’t just another chicken recipe. This is a flavor experience. It’s the perfect wave of taste I’m always chasing here at BiteTide—bold, craveable, and seriously simple. So, let’s fire up that grill (or grill pan!), grab our favorite apron, and dive into making a meal that’s guaranteed to bring all the good vibes to your table.

The Night We Fell in Love with Bang Bang Sauce

This recipe takes me right back to a hilariously chaotic “Friendsgiving” a few years ago. My best friend, Maya, and I were in charge of the appetizers, and we’d ambitiously decided to make seven different dishes. By hour three, our tiny kitchen looked like a food bomb had gone off, and we were still scrambling. In a moment of “what on earth can we make with chicken and pantry staples,” we whipped up a version of this now-famous bang bang sauce.

The second we tossed it with some quickly grilled chicken bites, the entire party dynamic shifted. The loud chatter in the living room went quiet, replaced by a chorus of “Oh my gosh, what IS this?” and “Can I have the recipe?” We spent the rest of the night refilling the platter, beaming with pride. That’s the power of a great recipe—it doesn’t just feed you; it creates a core memory. It turns kitchen chaos into a triumph and brings everyone together around one incredible, shared flavor. That’s the spirit I’ve bottled up in this recipe for you.

Print

Gather Your Flavor Arsenal

Here’s everything you’ll need to create this magic. Don’t stress about having the exact brands—cooking is about making it work for you!

For the Chicken & Marinade:

• 1½ pounds boneless, skinless chicken breasts or thighs: I’m a thigh girl, personally! Thighs stay incredibly juicy and are more forgiving on the grill. But breasts work beautifully too if you prefer leaner meat. Just be sure to cut them into nice, even 1-inch cubes so everything cooks at the same time.
• 2 tablespoons olive oil: Our base for the marinade. It helps carry the flavors and prevents the chicken from sticking to the grill.
• 1 tablespoon soy sauce: A little salty, umami punch to start building depth of flavor. If you’re gluten-free, tamari or coconut aminos are perfect swaps.
• 1 tablespoon honey: A touch of natural sweetness that helps create those beautiful, caramelized grill marks we all love.
• 1 teaspoon garlic powder: I know, I know, fresh garlic is great! But in a quick marinade, garlic powder distributes its flavor evenly and won’t burn on the grill.
• Salt and pepper, to taste: The classic flavor starters. Don’t be shy!
• Wooden skewers: Remember to soak these in water for at least 30 minutes before grilling. This simple step is your best defense against them turning into little flaming matchsticks on the barbecue.

For the Legendary Bang Bang Sauce:

• ½ cup mayonnaise: This is the creamy, luscious base of our sauce. Use a good-quality mayo for the best flavor and texture.
• ¼ cup sweet chili sauce: This is the “sweet” in our sweet-heat equation! It’s that vibrant, glossy sauce you often find with spring rolls. It brings a fruity, mild heat that’s absolutely irresistible.
• 1 tablespoon Sriracha: And this is the “heat”! One tablespoon gives you a nice, noticeable kick. If you’re feeding a spice-averse crowd, start with a teaspoon. If you’re a heat-seeker like me, feel free to add an extra squirt (or three!).
• 1 tablespoon honey: A little extra honey balances the tang and spice perfectly. It creates a more rounded, complex sauce.
• Juice of ½ lime (optional): My pro tip! A squeeze of fresh lime juice at the end cuts through the richness and makes the whole sauce pop with brightness. Don’t skip it if you have a lime handy!

Let’s Make Some Magic: Step-by-Step

Ready to cook? Put on some tunes, because this is where the fun begins. Follow these steps, and you’ll be a skewer superstar in no time.

1. Marinate the Chicken: In a medium-sized bowl, combine your cubed chicken, olive oil, soy sauce, honey, garlic powder, salt, and pepper. Now, get in there with your hands! Toss everything together until every single piece of chicken is glistening and coated. This isn’t a job for a spoon—using your hands is the best way to ensure every nook and cranny gets some love. Cover the bowl and let it hang out in the fridge for at least 30 minutes. If you have more time, even better! An hour or two will deepen the flavor beautifully.
2. Whisk the Bang Bang Sauce: While the chicken is marinating, let’s make the star of the show. In a separate bowl, add the mayonnaise, sweet chili sauce, Sriracha, honey, and that optional-but-highly-recommended lime juice. Whisk it all together until it’s completely smooth, creamy, and a beautiful pale orange color. Give it a taste and do a little happy dance—it’s that good. Set this aside. (Try not to eat it all with a spoon before the chicken is done!)
3. Skewer Time! Now for the satisfying part. Take your soaked wooden skewers and thread the marinated chicken onto them. I like to put about 4-5 pieces on each skewer, leaving a little space at both ends for easy handling. Don’t pack them too tightly; a little breathing room ensures they cook evenly and get those lovely grill marks all over.
4. Preheat and Oil the Grill: Fire up your grill or grill pan to a solid medium-high heat. You want it nice and hot so we get a good sear. Once it’s hot, take a folded paper towel, grab it with tongs, dip it in a little oil, and carefully rub it over the grates. This is the ultimate non-stick hack for perfect grill marks and easy flipping.
5. Grill to Perfection: Place your skewers on the hot grill. You should hear a satisfying sizzle! Let them cook for about 4-5 minutes on the first side, without moving them, to get a good char. Then, flip them and cook for another 4-5 minutes. Keep turning them every couple of minutes after that until the chicken is cooked through and has a slight char on the edges. This should take about 10-12 minutes total.
6. The Grand Finale: Sauce It! During the last 2-3 minutes of grilling, it’s sauce time! Use a basting brush to generously slather the bang bang sauce over the chicken skewers. Let it caramelize and cling to the chicken for a minute, then flip, and brush the other side. This final step transforms the skewers from great to absolutely legendary.
7. Serve Immediately: Take the skewers off the grill and transfer them to a serving platter. Do not, I repeat, do not forget to put that extra bowl of bang bang sauce on the side for dipping. It’s non-negotiable!

How to Serve These Flavor Bombs

Presentation is part of the fun! I love to arrange these skewers on a big, rustic wooden board or a vibrant platter. Scatter some fresh chopped cilantro or thinly sliced green onions over the top for a pop of color and freshness. For the ultimate “wow” factor, add a big bowl of that extra bang bang sauce right in the center, maybe with a lime wedge or two on the side for squeezing. These are meant to be eaten with your hands, so lay out some napkins and dive in!

Ride Your Own Flavor Wave: Fun Variations

One of my favorite things about this recipe is how adaptable it is. Feel free to get creative and make it your own!

• Bang Bang Shrimp Skewers: Swap the chicken for large, raw shrimp (peeled and deveined). They’ll cook much faster—only about 2-3 minutes per side!
• Spicy Peanut Twist: Stir a tablespoon of smooth peanut butter into the bang bang sauce for a rich, nutty dimension. It’s incredible.
• Oven-Baked Method: No grill? No problem! Arrange the skewers on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. Brush with sauce for the last 5 minutes.
• Dairy-Free/Deluxe Creamy: Use a vegan mayo for a dairy-free version, or for an extra-luxurious sauce, swap the mayo for Greek yogurt.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen. The first time I made it, I was so eager I didn’t soak the skewers… and let’s just say we had a very dramatic, flamy moment on the grill. Lesson learned! Now I set a timer for soaking them the second I start prepping.

I’ve also learned that the sauce is a fantastic fridge staple. I’ll often double the batch and keep it in a jar for up to a week. It’s amazing as a burger spread, a dip for sweet potato fries, or drizzled over a grain bowl. It’s my secret weapon for turning simple meals into something special. Don’t be afraid to play with the Sriracha ratio to match your mood—some days are one-tablespoon days, and some are three-tablespoon days. I support you either way!

Your Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here are the answers to make your skewer journey smooth sailing!

Q: Can I make these ahead of time?
A: Absolutely! You can marinate the chicken and keep it in the fridge for up to 24 hours. You can also make the bang bang sauce 3-4 days in advance. I’d wait to skewer and grill them until you’re ready to eat for the best texture.

Q: My sauce is splitting or too thick when I brush it on. Help!
A: Great question! If your sauce is too thick, just whisk in a teaspoon of warm water or lime juice at a time until it reaches a brushable consistency. If it’s splitting, it might be because the grill is too hot. Try taking the skewers off direct heat for the saucing step, or thin the sauce slightly as mentioned above.

Q: How can I tell when the chicken is fully cooked?
A: The best way is to use an instant-read thermometer. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) in the thickest piece. If you don’t have a thermometer, cut into one of the larger cubes—the juices should run clear, and there should be no pink inside.

Q: What are the best side dishes for these skewers?
A: Oh, the possibilities! I love serving them with a simple cilantro lime rice, a crisp cucumber salad, or grilled corn on the cob. For a low-carb option, a big bed of crunchy slaw is perfect.

Nutritional Info (Approximate)

Servings: 4 | Serving Size: 1-2 Skewers
Calories: ~360 | Protein: 30g | Carbs: 12g | Fat: 22g

Please note: This is an estimate generated using an online calculator. For precise nutritional information, please use your preferred calculator with the exact brands and quantities you use.

There you have it! Your complete guide to making the most irresistible Bang Bang Chicken Skewers. I hope this recipe brings as much joy and flavor to your kitchen as it has to mine. If you make them (and you totally should!), I’d be absolutely thrilled to see your creation. Tag me on Instagram @BiteTide with #BiteTide so I can share in your culinary victory!

Happy grilling!

– Isla 💛