Name: Bang Bang Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb chicken breast, cut into cubes (Boneless skinless thighs can be used for more flavor.); 1 pack Wooden skewers, soaked in water (Soak for at least 30 minutes.); 1/2 cup mayonnaise (Can substitute with Greek yogurt.); 1/4 cup sweet chili sauce (Can substitute with chili garlic sauce plus honey or brown sugar.); 1-2 teaspoons Sriracha (Adjust to taste for spice level.); 1 tablespoon lime juice (Fresh lemon juice can be substituted.); to taste Salt and pepper (Add gradually as sweet chili sauce can be salty.); 1/4 cup Extra sauce (For dipping.)

Bright, creamy, sweet, and spicy — these Bang Bang Chicken Skewers bring big flavor with very little fuss. The chicken stays juicy on the outside and tender inside, brushed with a tangy mayo-based bang bang sauce that caramelizes slightly on the grill. It’s a quick recipe that works for weeknight dinners, backyard barbecues, or a simple party snack. Serve the skewers with extra sauce on the side and a squeeze of lime, or turn them into a bowl with rice and greens for an easy one-plate meal — check a tasty bowl version here: bang bang chicken bowl recipe.

Why You’ll Love This Bang Bang Chicken Skewers

Hands-off grilling: once skewers are on the grill you just turn and baste a few times.
Bold, balanced sauce: creamy mayo mixed with sweet chili and Sriracha gives sweet, spicy, and tangy notes.
Fast cook time: about 10–12 minutes on medium-high heat.
Juicy chicken: bite-size cubes cook quickly and stay moist.
Flexible serving: serve as an appetizer, main with rice, or on a salad.
Crowd-pleaser: familiar flavors that are easy to scale for a group.
Simple pantry ingredients: uses common items like mayo and sweet chili sauce.
Kid-friendly adjustable spice: Sriracha amount lets you control the heat.

What Is Bang Bang Chicken Skewers?

Bang Bang Chicken Skewers are bite-size pieces of chicken breast threaded on skewers, grilled, and finished with a creamy sweet-spicy sauce known as “bang bang” sauce. The sauce combines mayonnaise, sweet chili sauce, a touch of Sriracha, and lime juice for a glossy finish that clings to the meat. The texture is a mix of tender chicken and a slightly sticky, rich coating that adds both flavor and visual shine. This dish feels like casual comfort food with a lively twist — perfect for weeknight grilling, casual get-togethers, or a simple game-day snack. Cooking on skewers gives each bite that grilled-char feel while making serving easy.

Ingredients for Bang Bang Chicken Skewers

For the Base

1 lb chicken breast, cut into cubes
Wooden skewers, soaked in water

For the Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1–2 teaspoons Sriracha (to taste)
1 tablespoon lime juice
Salt and pepper to taste

To Serve

Extra sauce on the side for dipping

Ingredient Notes (Substitutions, Healthy Swaps)

Mayonnaise swap (optional): Use plain Greek yogurt or a 50/50 mix of Greek yogurt and mayo to cut fat and add tang.
Sweet chili sauce swap (optional): If you don’t have sweet chili, use sweet chili paste or a mix of chili garlic sauce plus a teaspoon of honey or brown sugar.
Sriracha alternatives (optional): Use sambal oelek or another hot sauce; reduce amount for milder heat.
Lime juice swap (optional): Fresh lemon juice works fine if lime isn’t available.
Chicken choice (optional): Boneless skinless thighs can be used for a bit more fat and flavor, but keep cook time similar and watch for flare-ups.
Skewers (optional): Metal skewers work well and don’t need soaking. If using wooden skewers, soak 30 minutes to prevent burning.
Salt and pepper: Add gradually and taste the sauce before salting heavily since sweet chili sauce can be salty.

Step-by-Step Instructions

Step 1 – Make the bang bang sauce
In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 teaspoons Sriracha (to taste), 1 tablespoon lime juice, and salt and pepper to taste. Set aside about a quarter cup for dipping.
Visual cue: The sauce should be smooth and glossy, not watery.

Step 2 – Thread the chicken
Thread the cubed chicken breast onto the soaked wooden skewers, leaving a little space between pieces for even heat.

Step 3 – Preheat the grill
Preheat the grill to medium-high heat. Oil the grates lightly to reduce sticking.

Step 4 – Grill the skewers
Place skewers on the grill and cook for about 10–12 minutes total, turning occasionally so all sides get grill marks.

Step 5 – Brush with sauce
During the last few minutes of grilling, brush the skewers with the bang bang sauce so it warms and forms a light glaze. Continue turning to get an even coat.

Pro cue: Cook until the chicken reaches 165°F (74°C) internally. If you don’t have a thermometer, cut a cube to check that juices run clear and the center is opaque.

Step 6 – Serve
Remove skewers from the grill and serve with the reserved extra sauce on the side for dipping.

Pro Tips for Success

Cut cubes evenly: Make pieces about the same size so they cook at the same rate.
Don’t over-sauce early: Brush sauce in the last minutes to avoid burning the sugar in the sweet chili sauce.
Soak skewers: If using wood, soak at least 30 minutes to prevent charring.
Grill heat: Use medium-high heat so you get color without overcooking the interior.
Rest briefly: Let skewers rest 2–3 minutes off the heat to lock in juices.
Thermometer check: Aim for 165°F (74°C) internal temp for safe, juicy chicken.
Make extra sauce: Sauce is great on salads, rice bowls, or as a dip for veggies.

Flavor Variations

Optional: Honey-Lime Bang Bang — add 1 teaspoon honey to the sauce and a little extra lime for a brighter sweet-tart balance.
Optional: Garlic Kick — stir in 1 small minced garlic clove to the sauce for extra savory depth.
Optional: Peanut Touch — add 1 tablespoon creamy peanut butter to the sauce for a nutty, satay-like twist.
Optional: Smoky Heat — add a pinch of smoked paprika to the sauce and grill over charcoal for smoky notes.
Optional: Herb Finish — sprinkle chopped cilantro or green onion over skewers just before serving for color and freshness.
Optional: No Mayo — for a lighter sauce, swap mayo for Greek yogurt (may separate slightly when hot; add after grilling).

Serving Suggestions

Serve with steamed jasmine rice and a lime wedge for a quick dinner.
Plate over mixed greens or cabbage slaw for a crisp contrast.
Offer as party skewers with toothpicks and extra bang bang sauce for dipping.
Make bowls: rice, sliced cucumber, avocado, and sliced skewers drizzled with sauce.
Pair with grilled vegetables like bell peppers, zucchini, and onions.
Serve with a simple cucumber salad to cut richness.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the sauce up to 2 days ahead and store covered in the fridge. Keep about 1/4 cup aside to serve fresh. Assemble skewers (raw on sticks) up to the morning of grilling and keep refrigerated.
Storage duration: Cooked skewers store in an airtight container in the fridge for 3–4 days. Sauce keeps 3–4 days refrigerated.
Reheating: Reheat gently on a grill or in a hot skillet for a few minutes, turning to warm through and refresh the glaze. Microwave in short bursts if needed, but it can soften the coating.
Texture note: The sauce may stiffen when chilled; simply warm it gently and stir before using. Mayo-based sauce can separate slightly after reheating, so add a splash of water or lime juice and whisk to re-emulsify if needed.

Storage and Freezing Instructions

Freezing cooked skewers: Not ideal with the mayo-based sauce, as the sauce can separate after freezing and thawing. If you must freeze, remove sauce and freeze only the cooked chicken skewers in a single layer on a tray, then transfer to a freezer bag. Use within 2 months.
Freezing raw skewers: You can assemble raw chicken on skewers (unsauced) and freeze on a tray, then bag and store up to 2 months. Thaw in the fridge before grilling.
Freezing sauce: Not recommended for best texture because mayonnaise can break. Instead, freeze the sweet chili portion alone, and mix with fresh mayo when ready to use.
Thawing: Thaw in the refrigerator overnight. Reheat on the grill or skillet; add fresh sauce after reheating for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 410 kcal | 35 g | 8 g | 23 g | 0.5 g | 800 mg

Estimates vary by brands and portions.

FAQ About Bang Bang Chicken Skewers

Q: My sauce is too thick. What should I do?
A: Stir in a teaspoon of water or lime juice at a time until you reach a spreadable consistency.
Q: The sauce is too thin. How to thicken it?
A: Chill the sauce briefly to firm it up, or add an extra tablespoon of mayonnaise and whisk.
Q: How do I know when the chicken is done?
A: Use a meat thermometer—165°F (74°C) internal temp—or cut a cube to ensure it’s opaque and juices run clear.
Q: Can I bake or broil these instead of grilling?
A: Yes. Bake at 400°F for 12–15 minutes, turning once, or broil on high for 6–8 minutes, watching carefully.
Q: Can I use chicken thighs?
A: Yes. Thighs are juicier and more forgiving; adjust cook time slightly and watch for flare-ups.
Q: Is it safe to put mayo on the grill?
A: Yes if you baste in the last minutes. Avoid heavy basting early, as mayo and sugar in the chili sauce can burn.

TastyInspo Notes

Finish with acid: A quick squeeze of lime over the hot skewers brightens the sauce instantly.
Texture contrast: Add pickled red onions or a crunchy slaw on the side for contrast.
Garnish smartly: Sprinkle chopped green onion or cilantro for color and freshness.
Plate with purpose: Serve skewers on a rimmed platter with small bowls of extra sauce for dipping.
Leftover upgrade: Slice leftover chicken and toss with greens, rice, and fresh veggies for a fast lunch bowl.

Troubleshooting

Bland flavor: Taste the sauce and add more Sriracha or lime juice in small amounts to lift it.
Overcooked chicken: Reduce heat and cook a bit less next time; cut cubes slightly larger for slower cooking.
Watery sauce: Let the sauce sit for 10 minutes to thicken; whisk in an extra tablespoon of mayo if needed.
Burned glaze: Stop brushing the sauce until the last minute; sugar in sweet chili sauce burns quickly.
Sticking skewers: Oil the grill grates or brush the chicken lightly with oil before placing on the grill.
Uneven cooking: Keep piece sizes uniform and avoid crowding skewers.

Final Thoughts

These Bang Bang Chicken Skewers are a simple path to bold, crowd-pleasing flavor. They come together fast, are easy to scale, and leave room for small tweaks to fit your taste. Grill, baste, and enjoy — they’re one of those recipes that feel special without the fuss.

Conclusion

For a slightly different presentation or bowl idea that uses similar flavors, you might also like this Bang Bang Chicken Skewers – I Am Homesteader for inspiration and serving ideas.