Bang Bang Chicken Skewers

These Bang Bang Chicken Skewers are the reason we fire up the grill almost every week once the weather warms up, juicy chunks of chicken coated in a creamy, spicy sweet sauce that clings to every single bite.

If skewer night is already a regular thing at your house, you'll want to add my Teriyaki Chicken Skewers and Steak Kabobs to the rotation too, they're another one that disappears fast at our table.

Why You'll Love These Bang Bang Chicken Skewers!

These bang bang chicken skewers hit every note you want on a busy weeknight or a backyard get together, bold, a little spicy, and impossible to stop eating. Here's why they'll earn a permanent spot in your grilling lineup.

• Bold flavor, minimal effort-A handful of pantry spices and one stir together sauce is all it takes to get restaurant worthy flavor at home.
• That sauce- Creamy mayo, Thai sweet chili sauce, Sriracha, and chili crisp come together for a bang bang sauce that's sweet, spicy, and downright addictive.
• Quick to the table- From prepping the chicken to pulling it off the grill, you're looking at well under 30 minutes of actual cook time.
• Great for a crowd- Double the batch for a backyard party, or keep it small for an easy weeknight dinner. Either way, these go fast.

Equipment Needed

• Grill
• Wooden or metal skewers
• Large mixing bowl
• Small mixing bowl
• Basting brush
• Tongs
• Measuring cups and spoons

Key Ingredients

For the Chicken Skewers

Boneless, skinless chicken breast- cubed into bite sized pieces, it cooks up fast on the grill and soaks up all that seasoning.

Olive oil- Helps the spices stick to the chicken and keeps every piece from drying out over the heat.

Paprika- Adds warm, earthy color and flavor to the chicken as its base seasoning.

Smoked paprika- Just a touch brings a subtle smoky depth that plays so well with the spicy bang bang sauce.

Onion powder-Builds savory flavor into every bite.

Garlic powde- Rounds out the seasoning blend with that classic savory garlic flavor.

Salt-Brings all the other seasoning to life.

Black peppe- Adds a little bite to balance the richness of the sauce.

For the Bang Bang Sauce

Mayonnaise-The creamy base that gives bang bang sauce its rich, luscious texture.

Thai sweet chili sauce- Adds sweetness and a little tang that balance out the heat.

Sriracha- Brings the signature spicy kick this sauce is known for.

Chili crisp- Adds crunch, extra heat, and a savory depth you won't be able to stop drizzling on things.

Soy sauce- Just a splash deepens the flavor with a savory, umami note.

Lime zest- Brightens the whole sauce with fresh citrus flavor.

Lime juice- Adds acidity that cuts through the richness of the mayo and keeps the sauce from feeling heavy.

Step-By-Step Instructions

Start by soaking your wooden skewers in water for 30 minutes. This keeps them from burning or splintering once they hit the hot grill grates.

While the skewers soak, add the cubed chicken to a large mixing bowl along with the olive oil, paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Toss everything together until each piece of chicken is evenly coated.

In a separate small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, chili crisp, soy sauce, lime zest, and lime juice until smooth. Set aside a portion of the sauce for serving and dipping, so it never touches the raw chicken.

Thread the seasoned chicken cubes onto the soaked skewers, leaving a small gap between pieces so they cook evenly on all sides. Brush the skewers with bang bang sauce making sure to coat on all sides thoroughly. Discard any leftover sauce that touched raw chicken,

Heat your grill to 450°F. Once hot, place the skewers directly on the grates and grill for 12 to 14 minutes, rotating every few minutes so every side gets that beautiful char. The chicken is done once it reaches an internal temperature of 165°F.

Once off the grill, serve with the reserved sauce on the side for extra drizzling and dipping.

Serving Suggestions

• Over a bed of steamed rice or quinoa to soak up the extra sauce.
• Alongside roasted broccoli for a light dinner.
• With a scoop of cucumber and carrot salad for something fresh and crunchy.
• Wrapped in lettuce cups for a light, low carb option.

Make Ahead

You can cube and season the chicken up to a day in advance and keep it covered in the fridge until you're ready to thread and grill. The bang bang sauce can also made up to 3 days ahead and stored in an airtight container in the fridge, just give it a good stir before using.

Storage

Store leftover cooked chicken skewers in an airtight container in the fridge for up to 3 days.

The best method for reheating skewers is in oven. Place the skewers on a baking sheet, cover loosely with foil, and bake at 325°F for 10–15 minutes, or until heated through. Brush with a little extra bang bang sauce before serving to keep them moist. If you are short on time you can always microwave for 1-2 minutes until warmed through.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!