Save These Bang Bang Chicken Skewers deliver restaurant-quality flavor right from your grill. Tender chunks of chicken are marinated in garlic and soy sauce, then grilled to perfection and coated in a signature creamy sauce that balances sweet chili heat with rich mayonnaise. The result is an irresistible combination of juicy meat and velvety coating that's become a favorite across Asian-American cuisine.
Ready in just 30 minutes with simple pantry ingredients, these skewers work beautifully as party appetizers or a satisfying weeknight dinner. The homemade Bang Bang sauce comes together in seconds—just whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Adjust the sriracha to control the heat level to your preference.
The first time I made Bang Bang sauce, I accidentally doubled the sriracha and my entire family was happily gasping between bites. Now I have everyone ask for the toned down version, but there is something magical about watching peoples eyes light up when that creamy spicy glaze hits grilled chicken just off the heat.
My neighbor originally called these happy hour skewers because she would make them on Friday afternoons when her kids were at soccer practice. She taught me that the secret is letting the chicken get those gorgeous charred edges before brushing on any sauce.
Ingredients
- Chicken: Boneless thighs stay juicier than breasts on the grill, though both work perfectly if you do not overcook them
- Garlic powder: This creates a base flavor that does not burn like fresh garlic would over direct heat
- Soy sauce: Just enough to season the meat without overpowering the final sauce
- Mayonnaise: The creamy backbone that tames the heat and makes the sauce cling to every bite
- Sweet chili sauce: Find this in the Asian aisle it brings that perfect balance of sweet and mild heat
- Sriracha: Start with one tablespoon and taste, then adjust if your crew loves the burn
- Honey: Rounds out all the flavors and helps the sauce caramelize slightly on hot chicken
- Rice vinegar: A splash of acid cuts through the rich creaminess
- Sesame seeds: Toast them in a dry pan for 30 seconds first if you want maximum nutty flavor
Instructions
- Marinate the chicken:
- Toss the cubes with oil, garlic powder, soy sauce, pepper, and salt until evenly coated. Let them sit while you soak wooden skewers or prep the grill.
- Thread the skewers:
- Pierce through the center of each cube, leaving a tiny bit of space between pieces so heat can circulate and grill marks can form.
- Fire up the grill:
- Get it to medium high with a nice sizzle when you flick water onto the grates.
- Grill to perfection:
- Cook for about 10 to 15 minutes, turning every few minutes, until the chicken is cooked through and has those beautiful charred edges.
- Whisk the magic sauce:
- Stir together the mayo, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
- Sauce and serve:
- Brush the hot skewers generously with sauce or drizzle it over the top, then scatter with sesame seeds, scallions, and cilantro.
Save These skewers have become our go to for summer parties because they disappear faster than anything else I make. Watching friends go back for thirds while licking sauce off their fingers is basically the best compliment.
Make Ahead Magic
You can cube and marinate the chicken up to 24 hours ahead, and the sauce keeps in the fridge for a week. Just bring everything to room temperature before grilling.
Grill Without Fear
Medium high is your sweet spot, but if you are unsure, start on medium and adjust. Better to cook a minute longer than to burn the outsides before the middle is done.
Beyond the Basics
Once you master the classic version, these small tweaks open up a whole world of possibilities.
- Swap in shrimp or cauliflower florets for a completely different vibe
- Add a teaspoon of toasted sesame oil to the sauce for extra depth
- Squeeze fresh lime over the sauced skewers right before serving
Save There is something deeply satisfying about food that makes people pause mid conversation and just enjoy that first perfect bite.
Recipe FAQs
- → What does Bang Bang sauce taste like?
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Bang Bang sauce delivers a creamy, sweet-spicy flavor profile. The mayonnaise provides a rich base, sweet chili sauce adds gentle sweetness, sriracha brings the heat, honey balances with natural sweetness, and rice vinegar adds a subtle tang. It's similar to spicy mayo but more complex and balanced.
- → Can I bake these instead of grilling?
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Absolutely. Arrange marinated skewers on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, turning halfway through. Brush with sauce immediately after baking while they're still hot for maximum coating adherence.
- → How long should I marinate the chicken?
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Minimum 10 minutes allows the garlic and soy flavors to penetrate. For deeper flavor, marinate up to 2 hours in the refrigerator. Beyond 2 hours isn't necessary since the marinade contains soy sauce which can make the texture slightly mushy if left too long.
- → What can I substitute for sriracha?
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Sambal oelek works well for a similar chili paste flavor. For less heat, use additional sweet chili sauce. For more heat without the vinegar notes of sriracha, try Asian chili garlic sauce or red pepper flakes dissolved in a small amount of oil.
- → How do I prevent wooden skewers from burning?
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Soak bamboo or wooden skewers in water for at least 20 minutes before threading the chicken. This creates a moisture barrier that prevents scorching. Alternatively, metal skewers eliminate this concern entirely and conduct heat for more even cooking.
- → Can I make the sauce ahead of time?
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Yes, prepare Bang Bang sauce up to 3 days in advance and store in an airtight container in the refrigerator. The flavors actually meld and improve over time. Bring to room temperature and give it a good whisk before using, as it may separate slightly when chilled.
