Bang Bang Chicken Skewers (Printable View)
Tender grilled chicken on skewers with creamy, spicy-sweet Bang Bang sauce and fresh garnishes.
# Ingredient List:
→ For the Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 8 wooden or metal skewers
→ For the Bang Bang Sauce
08 - 1/2 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha sauce
11 - 1 tablespoon honey
12 - 1 teaspoon rice vinegar
13 - Pinch of salt
→ For Garnish
14 - 2 tablespoons chopped fresh cilantro or scallions
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges
# How to Make It:
01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
02 - Preheat grill or grill pan to medium-high heat.
03 - In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Thread the chicken pieces evenly onto the skewers.
05 - Grill chicken skewers for 5-7 minutes per side, or until cooked through and slightly charred on the edges (internal temperature should reach 165°F).
06 - While chicken is grilling, whisk together all Bang Bang sauce ingredients in a small bowl until smooth.
07 - Once skewers are done, brush or drizzle generously with Bang Bang sauce.
08 - Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve immediately with lime wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in literally two minutes but tastes like something from a restaurant
- These skewers disappear faster than anything else I make for parties
02 -
- The sauce thickens as it sits, so if you make it ahead, thin it with a teaspoon of water before using
- Dont sauce the skewers until right before serving or theyll get soggy
03 -
- Pat the chicken really dry before seasoning so the spices stick better
- Let the grilled skewers rest for about 2 minutes before saucing, this keeps them juicy