Bang Bang Chicken Skewers

Last summer my neighbor brought these skewers to our block party and I literally hovered by the grill until they were gone. Something about that creamy spicy sauce hitting hot charred chicken just grabs you and doesnt let go. Now I make a double batch because my family has zero self control around them.

I made these for my brothers birthday and he stood at the counter eating them straight off the platter while complaining he wasnt hungry. The way the sauce caramelizes slightly on the warm chicken is something I dream about randomly at 2pm. My dad actually asked if I could bottle the sauce which is basically the highest compliment possible.

Ingredients

• Chicken: Thighs stay juicier than breasts on the grill but either works beautifully
• Vegetable oil: Helps the seasoning stick and prevents sticking on the grates
• Garlic powder: Dissolves evenly into the meat unlike fresh garlic which can burn
• Soy sauce: Adds that savory umami foundation to the chicken
• Ground black pepper and salt: Simple seasoning that lets the sauce shine
• Mayonnaise: Creates the silky creamy base for the sauce
• Sweet chili sauce: Balances the heat with fruity sweetness
• Sriracha: Adjust this to your spice comfort level
• Honey: Adds subtle depth and helps the sauce cling to the chicken
• Rice vinegar: Cuts through the richness with bright acidity
• Sesame seeds: Add nutty crunch and pretty contrast
• Scallions: Fresh bite that perks up every bite
• Fresh cilantro: Optional but adds such a lovely herbal finish

Instructions

Season the chicken:

Toss those cubes in oil and spices until every piece is coated. Let them hang out for at least 10 minutes but a couple hours in the fridge makes them even happier.

Thread the skewers:

Slide the chicken onto skewers leaving a tiny bit of space between pieces. Soak wooden skewers first so you dont end up with burnt sticks.

Heat the grill:

Get your grill or grill pan nice and hot at medium high. You want to hear that satisfying sizzle when the chicken hits.

Grill to perfection:

Cook the skewers about 10 to 15 minutes turning them so all sides get those gorgeous charred marks. The chicken should feel firm and register 165 degrees.

Whisk the magic sauce:

Stir together the mayo sweet chili sauce sriracha honey and vinegar until smooth. Taste and adjust the heat level.

Sauce and serve:

Brush that glorious sauce all over the hot skewers while theyre still steaming. Top with sesame seeds scallions and cilantro then dig in immediately.

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These became our go to Friday night dinner when everyone is too tired to cook but wants something celebratory. The way my kids arguments about who got the last skewer turned into negotiations still makes me laugh every time.

Making Ahead

You can cut and marinate the chicken up to 24 hours ahead which makes party prep so much easier. The sauce keeps for a week in the fridge and honestly I make extra to drizzle on everything from burgers to roasted vegetables.

Grilling Tips

Oil your grates right before adding the skewers to minimize sticking. Keep a spray bottle of water handy for any flare ups from the dripping marinade. I rotate my skewers every 3 to 4 minutes for even cooking.

Serving Ideas

These work as an appetizer passed around on a platter or as a main dish with jasmine rice and cucumber salad. I love setting up a skewer bar with lettuce wraps so everyone can build their own perfect bites.

• Double the sauce because people will want extra for dipping
• Lime wedges on the side add such a bright pop
• Keep the skewers warm in a low oven until serving

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Hope these skewers bring as much joy to your table as they have to mine. Happy grilling friends.

Recipe Questions & Answers

→ What does Bang Bang sauce taste like?

Bang Bang sauce has a creamy, slightly sweet profile with a gentle heat from sriracha. The combination of mayonnaise, sweet chili sauce, honey, and rice vinegar creates a rich, tangy, and mildly spicy flavor that pairs perfectly with grilled chicken.

→ Can I make these skewers ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance. The sauce can also be prepared ahead and stored in the refrigerator. Grill the skewers just before serving for the best texture and flavor.

→ What can I substitute for the sriracha?

You can use sambal oelek, garlic chili paste, or any hot sauce you prefer. Adjust the amount based on your desired spice level. For a milder version, reduce the sriracha or use a mild chili sauce.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before threading the chicken. This prevents them from charring on the grill. Metal skewers are a great reusable alternative that doesn't require soaking.

→ Can I bake these instead of grilling?

Absolutely. Bake the skewers at 400°F (200°C) for 15-20 minutes, turning halfway through. Broil for the last 2-3 minutes to achieve a slight char. The result will still be delicious and tender.