Grilled Bang Bang Chicken Skewers

Last summer, my neighbor Tom smelled these grilling from my backyard and wandered over with an empty plate like he knew exactly what was happening. The sauce had that perfect sticky spicy sweetness that makes people stop conversations mid-sentence. Now he texts me every Tuesday asking if it's skewer night.

I made these for my sister's birthday party last month and watched three people who claim they hate spicy food go back for seconds. The char marks from the grill add something the oven just can't replicate. My niece licked the sauce off her skewer and asked if we could have them every weekend.

Ingredients

• Chicken thighs: I prefer thighs over breasts because they stay juicier on the grill and don't dry out if you accidentally leave them an extra minute
• Soy sauce: Use tamari if you're feeding anyone gluten-free but regular soy sauce works perfectly fine
• Honey: This helps the sauce caramelize on the grill and balances the heat from Sriracha
• Garlic powder: Fresh garlic burns too easily on high heat so powder actually works better here
• Mayonnaise: This is the creamy base that makes the sauce so irresistible and helps it cling to the chicken
• Sweet chili sauce: You can find this in the Asian aisle at most grocery stores near the soy sauce
• Sriracha: Start with one tablespoon and taste before adding more because heat levels vary by brand
• Fresh cilantro: This bright herb cuts through all that rich creamy sauce perfectly

Instructions

Mix up the marinade:

Whisk together soy sauce olive oil honey garlic powder salt and pepper until the honey dissolves completely then toss with chicken pieces in a large bowl

Prep your skewers:

Soak bamboo skewers in water for at least 20 minutes while chicken marinates so they don't turn to ash on the grill

Make the sauce:

Whisk mayonnaise sweet chili sauce Sriracha honey and lime juice until smooth then refrigerate until serving time

Thread the chicken:

Push marinated chicken pieces onto skewers leaving just a tiny bit of space between pieces so heat can circulate

Fire up the grill:

Get your grill to medium-high around 400°F and oil the grates so nothing sticks

Sauce and serve:

Brush generously with that Bang Bang sauce while the skewers are still hot then sprinkle with cilantro sesame seeds and lime wedges

Save

These skewers have become our go-to when friends come over because everyone gravitates toward them at the table. Something about eating food off a stick makes people relax and talk more.

Marinating Makes All the Difference

I've grilled these with no marinate time in a rush and they're still good but giving the chicken at least 15 minutes in that soy honey mixture transforms everything. Four hours is even better if you can plan ahead.

Indoor Option

When it's raining or winter hits I cook these under the broiler for about the same time flipping halfway through. You won't get quite the same smoky char but the sauce carries most of the flavor anyway.

Make It Your Own

Shrimp works beautifully here and only needs about 3 minutes per side on the grill. You could also try cubed firm tofu pressed for 30 minutes first for a vegetarian version.

• Double the sauce recipe because everyone will want extra for dipping
• Serve over coconut rice for a full meal that soaks up all that sauce
• The sauce keeps in the fridge for a week and goes great on burgers too

Save

Grilling season is too short to waste on boring food and these skewers make every cookout feel like a party. Grab some napkins and enjoy.

Questions & Answers

→ How long should the chicken marinate?

Marinate for at least 15 minutes for surface flavor; up to 4 hours for deeper seasoning and tenderness. Avoid overly long acid-based marinades for delicate cuts.

→ Which cut of chicken works best?

Boneless, skinless thighs stay juicier under high heat, while breasts work if cut into uniform pieces to prevent drying.

→ How can I reduce burn while grilling skewers?

Soak bamboo skewers for 20 minutes, keep grill at medium-high, and turn every 3–4 minutes to promote even charring without flare-ups.

→ Can this be made gluten-free?

Yes—use tamari or gluten-free soy sauce and check sweet chili sauce labels. All other ingredients are naturally gluten-free.

→ How spicy is the Bang Bang drizzle?

Heat depends on Sriracha amount—start with 1 tablespoon and adjust. The mayo and honey mellow the spice into a creamy, balanced kick.

→ Is there an indoor cooking option?

Use a hot grill pan or broiler to mimic high heat and char; watch closely and rotate skewers for even color and doneness.