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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken glazed in creamy, spicy-sweet bang bang sauce. Charred edges, sesame seeds, and green onion finish each skewer for a sticky-sauced, summer grilling favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, cut into 1.5-inch cubes
olive oil
  • 2 tbsp olive oil
seasonings
  • 0.25 Salt, black pepper, and garlic powder Use to taste for the chicken marinade.
wooden skewers
  • 1 Wooden skewers, soaked in water 30 minutes
bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • Sesame seeds and green onions for garnish Add for topping before serving.
  • Lime wedges for serving Serve on the side.

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Mix olive oil, salt, black pepper, and garlic powder, then toss with the chicken cubes until evenly coated. Cover and marinate for 30 minutes to build flavor.
Assemble skewers and sauce
  1. Thread the marinated chicken onto the soaked wooden skewers. Arrange the skewers so they cook evenly on the grill.
  2. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce. Stir until the sauce looks smooth and glossy.
Grill and glaze
  1. Grill the skewers over medium-high heat for 5–6 minutes per side until cooked through and lightly charred. Look for caramelized edges where the chicken has browned.
  2. Brush the skewers generously with bang bang sauce during the final 2 minutes of grilling. Continue grilling just until the sauce turns tacky and clings to the chicken.
Serve
  1. Serve immediately with extra sauce for dipping, plus sesame seeds, green onions, and lime wedges. Garnish while hot so the topping looks fresh.

Notes

Pro tip: keep the chicken pieces close to 1.5-inch cubes so they finish cooking at the same time, then brush with sauce only at the end so it doesn’t burn. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until warmed through (don’t boil). Freezing is not recommended because the sauced chicken can change texture. For a lower-sugar option, use a reduced-sugar sweet chili sauce in the bang bang sauce.