Name: Bang Bang Chicken Skewers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into 1 to 1.5 inch chunks; 2 tablespoons neutral oil (canola, avocado, or vegetable); 2 tablespoons soy sauce; 1 tablespoon lime juice or rice vinegar; 1 tablespoon honey or brown sugar; 2 teaspoons garlic powder or 3 cloves fresh garlic, minced; 1 teaspoon onion powder; 1 teaspoon smoked paprika or regular paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1–3 tablespoons sriracha or other chili sauce; 1 tablespoon honey; 1 tablespoon lime juice; 1 teaspoon rice vinegar; 1 pinch salt, to taste; sliced green onions; toasted sesame seeds; extra lime wedges; chopped cilantro

Bang Bang Chicken Skewers Recipe hits that perfect combo of sweet, spicy, tangy, and ultra-creamy, with juicy grilled chicken that tastes like takeout but better. It works for busy weeknights, game days, or backyard cookouts, and you can get it on the table in about 35 minutes total. I first made these on a Tuesday when I should have been folding laundry, and I regret nothing.

Why Make This Bang Bang Chicken Skewers Recipe at Home

You control the heat, the sweetness, and the sauce-to-chicken ratio, which might be the most important ratio in life. The sauce uses simple pantry items, so you skip mystery ingredients and still get that bold, restaurant-style flavor.

You also get juicy chicken with crisp edges that soak up the creamy chili sauce. The skewers cook quickly on a grill or in the oven, so you feed a crowd without babysitting a pan forever.

"These Bang Bang Chicken Skewers disappeared in minutes, and my family asked when I could make a double batch next time! ★★★★★"

Ingredients You Need

For the chicken skewers

1.5 pounds boneless skinless chicken thighs
- Use thighs for juicier skewers; chicken breast works if you watch the cook time closely.
2 tablespoons neutral oil (canola, avocado, or vegetable)
2 tablespoons soy sauce
1 tablespoon lime juice or rice vinegar
1 tablespoon honey or brown sugar
2 teaspoons garlic powder or 3 cloves fresh garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

If you want a shortcut, you can use a bottled teriyaki or simple garlic marinade and still finish with the bang bang sauce.

For the bang bang sauce

1/2 cup mayonnaise
- I like Hellmann’s or Duke’s for a richer flavor, but any full-fat mayo works.
1/4 cup sweet chili sauce
- Look for Thai-style sweet chili sauce in the Asian aisle; Mae Ploy and Thai Kitchen both work nicely.
1–3 tablespoons sriracha or other chili sauce
- Use 1 tablespoon for mild heat, 2 for medium, 3 if you like a kick.
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon rice vinegar (optional, for extra tang)
Pinch of salt, to taste

You can swap Greek yogurt for half the mayo if you want a lighter version. Just know the sauce will taste a bit tangier and slightly less rich.

Garnishes

Sliced green onions
Toasted sesame seeds
Extra lime wedges
Chopped cilantro (optional)

Equipment

Metal or wooden skewers
- If you use wooden skewers, soak them in water for at least 20 minutes so they do not scorch.
Sharp knife and cutting board
Mixing bowls
Whisk or spoon
Grill, grill pan, or baking sheet with wire rack
Tongs
Instant-read thermometer if you have one

Tips & Mistakes

Cut chicken into even pieces so everything cooks at the same speed.
Soak wooden skewers in water so they do not burn on the grill or in the oven.
Marinate at least 15 minutes; aim for 30 to 60 minutes for deeper flavor without mushy texture.
Do not overload each skewer; leave a tiny bit of space between pieces so heat can circulate.
Pat chicken dry before marinating so the marinade sticks and browns nicely.
Oil the grill grates or pan lightly to prevent sticking and tearing.
Cook over medium to medium-high heat; very high heat can char the outside before the inside cooks.
Pull chicken at 165°F internal temperature so it stays juicy and safe to eat.
Toss or brush with bang bang sauce right before serving so the coating stays creamy, not greasy.
Taste the sauce before serving and adjust heat with more sriracha or sweetness with more honey.

How to Make Bang Bang Chicken Skewers Recipe

Step 1: Prep the chicken

Cut the chicken thighs into bite-size chunks, about 1 to 1.5 inches. Aim for similar size pieces so they cook evenly. Place the chicken in a medium bowl.

Step 2: Mix the marinade

In a small bowl, whisk together the oil, soy sauce, lime juice, honey, garlic powder, onion powder, paprika, salt, and pepper. Pour the marinade over the chicken and toss until every piece looks coated. Cover and chill for at least 15 minutes and up to 1 hour.

Step 3: Make the bang bang sauce

In another bowl, add the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and rice vinegar if you use it. Whisk until the sauce looks smooth and creamy. Taste and adjust with extra sriracha for more heat, or a drizzle of honey if you want more sweetness.

Step 4: Thread the skewers

If you use wooden skewers, soak them in water while the chicken marinates. Thread the marinated chicken onto the skewers, leaving a little space between pieces so heat can reach all sides. Set the skewers on a tray or plate while you heat the grill or oven.

Step 5: Cook on the grill

Heat your grill to medium or medium-high and oil the grates lightly. Place the skewers on the grill and cook about 4 to 5 minutes per side, turning once or twice, until the chicken reaches 165°F and the edges char slightly. Move any pieces that cook faster to a cooler spot so they do not dry out.

Step 6: Cook in the oven option

Heat the oven to 425°F and line a baking sheet with foil, then place a wire rack on top if you have one. Arrange the skewers on the rack in a single layer. Bake 15 to 18 minutes, turning once halfway, until the chicken reaches 165°F and browns on the edges.

Step 7: Sauce the skewers

Transfer the hot skewers to a clean tray or platter. Drizzle or brush generously with the bang bang sauce while they still feel hot so the sauce clings nicely. Sprinkle with green onions, sesame seeds, and cilantro if you like.

Step 8: Serve with extra sauce

Serve the skewers with a small bowl of extra bang bang sauce on the side for dipping. Squeeze fresh lime over the top right before serving for brightness. Watch them disappear faster than you planned.

Variations I've Tried

I swap chicken for shrimp sometimes and cut the cook time in half since shrimp cooks very quickly. I also tried a version with chicken breast and a yogurt-heavy sauce, which tasted lighter and still flavorful, just less rich. Another favorite twist uses a little peanut butter whisked into the sauce for a nutty, satay-style vibe.

You can also add veggies to the skewers, like bell peppers, red onion, or zucchini, and brush them with a bit of the sauce at the end. I sometimes sprinkle crushed peanuts on top for crunch when I want a street-food style feel.

How to Serve Bang Bang Chicken Skewers Recipe

Serve these skewers over jasmine rice, coconut rice, or simple steamed rice so the grains soak up extra sauce. Add a crunchy side like cucumber salad, shredded cabbage slaw, or steamed broccoli for balance. Kids often like them with less sriracha and a side of carrot sticks or edamame. You can also tuck the chicken into warm tortillas or lettuce cups with extra sauce and lime.

How to store

Store leftover Bang Bang Chicken Skewers in an airtight container in the fridge for up to 3 days.
Keep extra bang bang sauce in a separate small container in the fridge for up to 5 days.
Freeze cooked chicken (without sauce) in a freezer-safe bag or container for up to 2 months.
Reheat chicken in a 350°F oven or air fryer until warm, then add fresh sauce after heating so it stays creamy and smooth.