Grilled Bang Bang Chicken Skewers (Printable View)

Charred, juicy chicken skewers topped with a creamy, spicy Bang Bang drizzle; quick marinade and perfect for summer grilling.

# Ingredient List:

→ For the Chicken Skewers

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp honey
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ½ tsp black pepper
08 - Bamboo or metal skewers

→ For the Bang Bang Sauce

09 - ½ cup mayonnaise
10 - 3 tbsp sweet chili sauce
11 - 1–2 tbsp Sriracha (to taste)
12 - 1 tbsp honey
13 - 1 tsp lime juice

→ For Garnish

14 - 2 tbsp chopped fresh cilantro or scallions
15 - 1 tbsp toasted sesame seeds
16 - Lime wedges (optional)

# How to Make It:

01 - In a mixing bowl, whisk together soy sauce, olive oil, honey, garlic powder, salt, and black pepper. Add chicken pieces and toss to coat evenly. Marinate for at least 15 minutes.
02 - If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
03 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust Sriracha to reach your preferred heat level. Set aside.
04 - Thread the marinated chicken pieces onto the prepared skewers, leaving a small gap between pieces for even cooking.
05 - Preheat grill to medium-high heat, approximately 400°F (200°C).
06 - Grill skewers for 12–15 minutes, turning every 3–4 minutes, until chicken is cooked through and slightly charred on the edges.
07 - Remove skewers from the grill. Brush or drizzle generously with the Bang Bang sauce. Garnish with chopped cilantro or scallions and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The sauce comes together in literally two minutes but tastes like you labored over it
  • Marinating the chicken ahead of time means almost zero prep when it's time to grill
  • Everyone can customize their spice level by adjusting the Sriracha amount
02 -
  • Don't skip soaking bamboo skewers or you will end up with burnt splinters and chicken falling into the fire
  • The sauce thickens as it sits so thin it with a teaspoon of water if needed before brushing
  • Internal temp should reach 165°F but thighs stay juicy even if you go slightly over
03 -
  • Cut chicken into uniform pieces so everything cooks at the same speed
  • Let skewers rest for 2 minutes after brushing with sauce so it sets instead of running off

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