Bang Bang Chicken Skewers are tender chunks of chicken marinated in a savory blend, threaded onto skewers, and grilled or baked until golden and juicy, then drizzled with a creamy, spicy-sweet Bang Bang sauce. This recipe brings the iconic flavor of the classic Chinese-American dish into a fun, handheld form perfect for parties, weeknight dinners, or summer cookouts.
Table of Contents
Table of Contents
Why You’ll Love This Bang Bang Chicken Skewers
These skewers deliver an irresistible combination of textures: the slightly charred, smoky exterior from grilling gives way to moist, flavorful chicken inside. The sauce is what truly sets them apart—a luscious blend of mayonnaise, sweet chili sauce, and a touch of heat that clings to every bite. It’s a crowd-pleaser that appeals to both spice lovers and those who prefer milder flavors, because you can easily adjust the heat level.
Another reason to love these skewers is their versatility. They work equally well on an outdoor grill, in the oven under the broiler, or even on a stovetop grill pan. The prep is straightforward, and the marinade does most of the heavy lifting. Plus, they’re naturally halal-friendly with no pork or alcohol involved, making them suitable for a wide range of dietary preferences.
Whether you’re hosting a backyard barbecue or looking for a quick yet impressive dinner, Bang Bang Chicken Skewers deliver big flavor with minimal fuss. The sauce can be made ahead, and the skewers can be assembled hours in advance, giving you more time to enjoy your gathering.
Ingredients of the Bang Bang Chicken Skewers
For the Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into 1½-inch cubes
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon white pepper
For the Bang Bang Sauce
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Optional: 1 tablespoon creamy peanut butter for extra richness
For Assembly
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
- Chopped green onions and sesame seeds for garnish
Equipment / Tools Needed
- Mixing bowls (small and medium)
- Whisk
- Cutting board and knife
- Skewers
- Grill, grill pan, or baking sheet with wire rack
- Tongs
- Basting brush (optional)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, honey, salt, and white pepper. Add the cubed chicken and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The marinade will infuse the chicken with savory, slightly sweet notes while keeping it moist during cooking.
Step 2: Make the Bang Bang Sauce
In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. If using peanut butter, whisk it in until smooth. The sauce should be creamy, with a balanced sweetness and a gentle kick of heat. Taste and adjust sriracha or honey to your preference. Set aside at room temperature if using within an hour, or refrigerate until ready.
Step 3: Thread the Skewers
Remove the marinated chicken from the fridge. Thread the cubes onto skewers, leaving a small gap between pieces to ensure even cooking. Aim for about 4–5 pieces per skewer. If using wooden skewers that were soaked, they’re now ready. Metal skewers can be used directly.
Step 4: Cook the Skewers
Grilling method: Preheat grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates. Place skewers on the grill and cook for 8–10 minutes, turning every 2–3 minutes, until the chicken is golden brown with slight char marks and the internal temperature reaches 165°F (74°C). The aroma will be smoky and savory. Oven method: Preheat broiler. Place skewers on a foil-lined baking sheet with a wire rack. Broil 6 inches from heat for 6–8 minutes, turning once halfway. Watch closely to avoid burning.
Step 5: Sauce and Serve
Once the skewers are cooked, transfer them to a serving platter. Drizzle generously with the Bang Bang sauce, or serve the sauce on the side for dipping. Garnish with chopped green onions and sesame seeds. The chicken should be moist with a slight bite from the caramelized marinade, and the sauce adds a cooling yet zesty finish.
Tips & Tricks
- For extra tender chicken, use thighs instead of breasts; they stay juicier under high heat.
- Don’t overcrowd the skewers—leave small gaps between pieces so heat circulates evenly.
- If you prefer a thicker sauce, add an extra tablespoon of peanut butter or reduce the rice vinegar slightly.
- For a smoky twist, add a pinch of smoked paprika to the marinade.
- Let the skewers rest for 2–3 minutes after cooking; this helps the juices redistribute.
Serving Suggestions
These Bang Bang Chicken Skewers shine as a main course served over steamed jasmine rice or coconut rice, with a side of stir-fried vegetables or a crisp Asian slaw. They also make fantastic appetizers for parties—pair them with extra sauce for dipping and a refreshing cucumber salad. In warmer months, serve them alongside grilled corn on the cob and a cold noodle salad. For a lighter meal, place the skewers on a bed of mixed greens with sliced avocado and a drizzle of extra sauce.
Variations / Substitutions
Protein swaps: Use boneless chicken thighs, shrimp, or firm tofu (pressed and cubed). Adjust cooking times accordingly—shrimp will cook in about 3–4 minutes. Sauce adjustments: For a dairy-free version, use vegan mayonnaise. To make it nut-free, omit the peanut butter (the sauce is still delicious without it). Spice control: For a milder sauce, reduce sriracha to 1 teaspoon and add an extra teaspoon of sweet chili sauce. For extra heat, add a pinch of cayenne or a drizzle of chili oil. Gluten-free: Use tamari instead of soy sauce and ensure sweet chili sauce is gluten-free (most brands are).
Storage and Reheating
Store leftover skewers (without sauce) in an airtight container in the refrigerator for up to 3 days. Keep the sauce separately in a small jar. To reheat, place skewers on a baking sheet in a 350°F (175°C) oven for about 5–7 minutes, or until warmed through. You can also reheat in a skillet over medium heat with a splash of water to prevent drying. Avoid microwaving, as it can make the chicken rubbery. The sauce can be stored in the fridge for up to a week; stir before using.
Nutritional Info
- Calories: 385 kcal
- Protein: 28g
- Carbohydrates: 12g
- Fat: 25g
Per serving (2 skewers with sauce). Nutritional values are approximate and may vary based on specific ingredients used.
Conclusion
Bang Bang Chicken Skewers bring together everything you want in a quick, flavorful meal: juicy chicken, a creamy spicy sauce, and a fun presentation. The balance of savory, sweet, and heat keeps you coming back for one more bite. Whether you fire up the grill or use the oven, this recipe is reliable and adaptable.
Give these skewers a try at your next gathering or weeknight dinner—they’re bound to become a favorite. The sauce alone is worth making in double batches, and the easy marinade does all the work. Enjoy every last bite.
FAQ
Can I make Bang Bang Chicken Skewers ahead of time?
Yes, you can marinate the chicken and assemble the skewers up to 8 hours in advance. Store them covered in the fridge. Cook just before serving for best texture. The sauce can also be made up to 3 days ahead.
How do I keep the chicken from drying out on skewers?
Using chicken thighs helps keep the meat moist. Also, avoid overcooking—use an instant-read thermometer to stop at 165°F (74°C). Let the skewers rest a few minutes after cooking to lock in juices.
What can I substitute for mayonnaise in the sauce?
For a lighter option, use plain Greek yogurt or a dairy-free yogurt. The texture will be slightly thinner but still delicious. Alternatively, use a combination of sour cream and a little olive oil.
Can I bake these instead of grilling?
Absolutely. Preheat your oven to 400°F (200°C) and place skewers on a wire rack over a baking sheet. Bake for about 12–15 minutes, turning once, until cooked through. For extra color, finish under the broiler for 1–2 minutes.
Bang Bang Chicken Skewers
Ingredients
- For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into 1½-inch cubes
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon white pepper
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon creamy peanut butter (optional)
- For Assembly:
- 12 wooden or metal skewers (soak wooden skewers in water for 30 minutes)
- Chopped green onions and sesame seeds for garnish
Instructions
- 1. Marinate the Chicken: In a medium bowl, whisk together soy sauce, sesame oil, garlic, ginger, honey, salt, and white pepper. Add chicken cubes and coat evenly. Refrigerate for at least 20 minutes or up to 2 hours.
- 2. Prepare Skewers: Thread chicken onto skewers, leaving ½-inch space between pieces for even cooking.
- 3. Cook the Chicken: Preheat grill or oven to 400°F (200°C). Grill or bake skewers for 15-20 minutes, turning occasionally, until golden and fully cooked (internal temperature of 165°F/74°C).
- 4. Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. Whisk until smooth. Add peanut butter if using.
- 5. Finish and Garnish: Drizzle sauce over warm skewers before serving. Sprinkle with green onions and sesame seeds.