Name: Bang Bang Chicken Skewers Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into 1 to 1.5 inch chunks; 2 tablespoons soy sauce; 1 tablespoon fresh lime juice or rice vinegar; 1 tablespoon neutral oil (canola, avocado, or grapeseed); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika or regular paprika; 1 teaspoon sugar, honey, or maple syrup; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 3 tablespoons sweet chili sauce; 1-2 tablespoons sriracha, to taste; 1 tablespoon honey or brown sugar; 1 tablespoon lime juice; 1 teaspoon rice vinegar; 1 clove garlic, very finely minced or grated; 1 pinch salt, to taste; 2 green onions, thinly sliced; 1-2 tablespoons toasted sesame seeds; fresh cilantro or parsley, chopped (optional); extra lime wedges, for serving

Bang Bang Chicken Skewers Recipe hits every craving at once with juicy grilled chicken, a creamy sweet-heat sauce, and just enough crunch to keep things interesting. It works for busy weeknights, game day spreads, or casual backyard hangs and takes about 35 minutes total with marinating and grilling. I first made these for a neighbor potluck, and my quiet neighbor asked for the recipe before he even finished his second skewer.

Why Bang Bang Chicken Skewers Recipe Is Worth It

You get tender, smoky chicken with a sauce that tastes creamy, spicy, tangy, and a little sweet all at once. The skewers cook fast, clean up easily, and you can prep most of it ahead, which helps on hectic days.

The recipe uses simple pantry ingredients and flexible seasonings, so you can adjust the heat level for kids or spice fans. You can grill outside or use a grill pan or oven broiler, so this works year-round.

“These Bang Bang Chicken Skewers disappeared faster than any appetizer I have ever served, and my family now requests them weekly. ★★★★★”

Ingredients You Need

Chicken and Marinade

1.5 pounds boneless skinless chicken thighs, cut into 1 to 1.5 inch chunks
- Use thighs for juicier skewers; chicken breast works too, but watch the cook time.
2 tablespoons soy sauce
- Use low sodium if you watch salt.
1 tablespoon fresh lime juice or rice vinegar
1 tablespoon neutral oil (canola, avocado, or grapeseed)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
1 teaspoon sugar, honey, or maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Bang Bang Sauce

1/2 cup mayonnaise
- Kewpie mayo tastes extra rich; regular American mayo works perfectly.
3 tablespoons sweet chili sauce
- I like Mae Ploy or Thai Kitchen; store brands work fine.
1 to 2 tablespoons sriracha, to taste
- Start with 1 tablespoon for mild heat and add more if you like it spicy.
1 tablespoon honey or brown sugar
1 tablespoon lime juice
1 teaspoon rice vinegar
1 small garlic clove, very finely minced or grated
Pinch of salt, to taste

Garnishes

2 green onions, thinly sliced
1 to 2 tablespoons toasted sesame seeds
Fresh cilantro or parsley, chopped (optional)
Extra lime wedges

Equipment

8 to 10 wooden skewers or metal skewers
- If you use wooden skewers, soak them in water for at least 20 to 30 minutes so they do not scorch.
Mixing bowls
Whisk
Cutting board and sharp knife
Grill, grill pan, or oven broiler
Tongs
Small brush or spoon for saucing the skewers

Quick Tips & substitutions

Cut chicken pieces the same size so they cook evenly and stay juicy.
Use chicken breast instead of thighs, but pull them off the heat as soon as the center turns opaque to avoid dryness.
Swap soy sauce with tamari or coconut aminos for a gluten-free option.
Replace mayo with Greek yogurt for a lighter bang bang sauce and a tangier flavor.
Use chili garlic sauce or gochujang instead of sriracha if that is what you have.
Skip honey and use maple syrup or agave to keep the recipe refined sugar free.
Thread chicken loosely on skewers so heat circulates and browns the edges nicely.
Oil the grill grates well and preheat them so the chicken releases easily.
Make the sauce a few hours ahead and chill it so the flavors blend and thicken.
Double the sauce if you want extra for dipping bowls, salads, or rice.

How to Make Bang Bang Chicken Skewers Recipe

Step 1: Soak Skewers and Prep Chicken

Soak wooden skewers in water for at least 20 to 30 minutes. Pat the chicken dry with paper towels so the marinade sticks well and browns nicely. Cut the chicken into even bite-size chunks, about 1 to 1.5 inches.

Step 2: Mix the Marinade

Add soy sauce, lime juice, oil, garlic powder, onion powder, smoked paprika, sugar, salt, and pepper to a medium bowl. Whisk until the mixture looks smooth and slightly thick. Taste a small drop and adjust salt or lime if you want more punch.

Step 3: Marinate the Chicken

Add the chicken pieces to the bowl and toss until every piece looks coated. Cover the bowl and chill it for at least 20 minutes and up to 4 hours. Stir once halfway through if you have time so the flavor spreads evenly.

Step 4: Make the Bang Bang Sauce

Add mayonnaise, sweet chili sauce, sriracha, honey, lime juice, rice vinegar, minced garlic, and a pinch of salt to a small bowl. Whisk until the sauce turns smooth and creamy with a pale orange color. Taste and adjust with more sriracha for heat, more honey for sweetness, or more lime for tang.

Step 5: Preheat Grill or Broiler

Preheat your grill or grill pan over medium-high heat until hot. If you use an oven broiler, set an oven rack about 6 inches from the heating element and preheat the broiler on high. Lightly oil the grill grates or a grill pan to prevent sticking.

Step 6: Thread the Skewers

Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces. Shake off extra marinade so it does not flare up on the grill. Place the skewers on a tray or plate while you finish threading.

Step 7: Grill or Broil the Chicken

Place the skewers on the hot grill or under the broiler. Cook about 8 to 10 minutes total, turning every 2 to 3 minutes, until the chicken browns on the edges and the center reaches 165°F. If the outside browns too fast, move the skewers to a cooler part of the grill or lower the oven rack.

Step 8: Sauce the Skewers

During the last 1 to 2 minutes of cooking, brush a light layer of bang bang sauce over the chicken and let it set. Pull the skewers off the heat and rest them for 3 to 5 minutes so the juices settle. Drizzle more sauce over the top or serve it on the side for dipping.

Step 9: Garnish and Serve

Sprinkle the skewers with sliced green onions, toasted sesame seeds, and chopped cilantro or parsley. Add lime wedges on the side for squeezing. Serve hot with extra bang bang sauce and your favorite sides.

Recipe Variations

Gluten free: Use tamari or coconut aminos instead of soy sauce and check that your sweet chili sauce and sriracha list gluten free on the label.
Dairy free: Use a dairy free mayo and keep the rest of the recipe the same.
Lighter version: Swap half or all of the mayo with plain Greek yogurt and use a little extra honey to balance the tang.
Low carb: Reduce or skip the honey and use a low sugar sweet chili sauce or a sugar free chili sauce.
Extra crunchy: Sprinkle crushed roasted peanuts or cashews over the finished skewers.
Extra spicy: Add red pepper flakes to the marinade and bump up the sriracha in the sauce.
Veggie version: Use extra firm tofu or tempeh cubes, or thick slices of portobello mushrooms, and marinate them the same way.
Kid friendly: Cut the sriracha in half and let adults add extra heat at the table.

Ways to Serve Bang Bang Chicken Skewers Recipe

Over jasmine rice or coconut rice with extra sauce drizzled on top.
In lettuce cups with shredded carrots, cucumber, and a squeeze of lime.
With a simple cabbage slaw and steamed rice for a full meal.
On top of a big salad with crunchy veggies and extra green onions.
As a party appetizer with toothpicks and a bowl of bang bang sauce for dipping.
In rice bowls with edamame, avocado, and pickled veggies.

Storage Success

Cool leftover Bang Bang Chicken Skewers to room temperature, then store them in an airtight container in the fridge for up to 3 days. Keep extra bang bang sauce in a separate container so the chicken does not turn soggy. Reheat the skewers in a skillet over medium heat or in a 350°F oven until warm, then add fresh sauce on top. If the sauce thickens in the fridge, thin it with a splash of lime juice or water and whisk until smooth again.