Name: Bang Bang Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb chicken breast, cut into cubes (about 450 g) (Use boneless skinless chicken thighs instead for more flavor.); Wooden skewers, soaked in water; 1/2 cup mayonnaise (Can be swapped with light mayonnaise or Greek yogurt.); 1/4 cup sweet chili sauce (Mix substitute if unavailable.); 1–2 teaspoons Sriracha (to taste) (Adjust for preferred spice level.); 1 tablespoon lime juice (Fresh is best; bottled may be used.); Salt and pepper to taste; Extra sauce on the side for dipping

This Bang Bang Chicken Skewers recipe delivers creamy, sweet-spicy sauce and juicy grilled chicken on a stick — crunchy where it chars and tender inside. The sauce is rich with mayo, bright with lime, and carries a kiss of heat from Sriracha and sweet chili sauce. It’s an easy, hands-on dish that grills in about 10–12 minutes and makes a great party finger food or quick weeknight dinner. Skewers are simple to scale for a crowd, and you can serve them over rice, salad, or wrapped in lettuce for a lighter bite. If you like the bowl version, see this bang bang chicken bowl recipe for beginners for another easy serving idea.

Why You’ll Love This Bang Bang Chicken Skewers

Fast grill time: cooks in about 10–12 minutes, perfect for weeknights.
Creamy, tangy sauce: mayo and sweet chili with lime make a balanced glaze.
Hands-off prep: thread, grill, brush, and serve — minimal steps.
Crowd-pleaser: easy to make more or less, great for parties and casual dinners.
Flexible heat: Sriracha amount is adjustable for mild to spicy.
Portable and fun: skewers are perfect for picnics, tailgates, or kids.
No special tools: just wooden skewers (soaked) and a grill or grill pan.

What Is Bang Bang Chicken Skewers?

Bang Bang Chicken Skewers are bite-sized pieces of chicken threaded onto skewers and coated with a creamy, sweet-spicy sauce. The sauce combines mayonnaise for richness, sweet chili sauce for sweetness and a little heat, and Sriracha for a sharper, livelier kick, finished with lime for brightness. Cooking on the grill gives the chicken light char and smoky flavor while keeping the inside juicy. The vibe is casual comfort food — think backyard cookout, quick family dinner, or appetizer at a summer gathering. It’s simple, bold, and made for sharing.

Ingredients for Bang Bang Chicken Skewers

For the Base

1 lb chicken breast, cut into cubes (about 450 g)
Wooden skewers, soaked in water

For the Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1–2 teaspoons Sriracha (to taste)
1 tablespoon lime juice
Salt and pepper to taste

To Serve

Extra sauce on the side for dipping

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use boneless skinless chicken thighs instead of breast if you want more fat and flavor; cut into similar-size cubes for even cooking. (Optional.)
Mayonnaise: Swap with light mayonnaise or plain Greek yogurt for a lighter sauce; note the texture will be slightly thinner and tangier. (Optional.)
Sweet chili sauce: If unavailable, mix 2 tablespoons sweet chili with 1 tablespoon honey and a pinch of red pepper flakes to mimic the flavor. (Optional.)
Sriracha: Adjust to taste or use a milder hot sauce if preferred. Omit for no heat.
Lime juice: Fresh is best; bottled will work but reduce amount if very tart.
Skewers: If using metal skewers, no soaking is needed.

Step-by-Step Instructions

Step 1 – Make the bang bang sauce
In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 teaspoons Sriracha (to taste), 1 tablespoon lime juice, and salt and pepper to taste. Set aside about a quarter cup for dipping.
Visual cue: Sauce should be smooth, glossy, and pourable but not runny.

Step 2 – Thread the chicken
Thread the cubed chicken onto the soaked wooden skewers, leaving a small gap between pieces so heat circulates. Aim for even cubes so everything cooks at the same rate.

Step 3 – Preheat the grill
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking. If using a grill pan, heat it over medium-high and brush with oil.

Step 4 – Grill the skewers
Place skewers on the hot grill and cook for about 10–12 minutes, turning occasionally so all sides get color and cook evenly.

Step 5 – Brush with sauce
During the last few minutes of grilling, brush the skewers with the bang bang sauce until glazed and slightly caramelized. Repeat once or twice for a good coating.

Step 6 – Serve
Remove from the grill and serve with the extra reserved sauce on the side for dipping. Enjoy hot.

Pro cue: Cook until internal temperature reaches 165°F (74°C) or until juices run clear for safe, juicy chicken.

Pro Tips for Success

Cut chicken into uniform cubes (about 1 to 1.5 inches) so they cook evenly.
Soak wooden skewers for at least 30 minutes to prevent charring.
Preheat the grill well; a hot surface gives a quick sear and keeps the meat juicy.
Oil the grates or brush skewers lightly with oil to reduce sticking.
Brush sauce in the last few minutes to avoid burning the sugars in the sweet chili sauce.
Use an instant-read thermometer to check doneness: 165°F (74°C) is the safe target.
Let cooked skewers rest 3–5 minutes before serving to let juices redistribute.

Flavor Variations

OPTIONAL: Honey-Lime Twist — add 1 teaspoon honey and extra lime zest to the sauce for a brighter, sweeter glaze.
OPTIONAL: Peanut Bang Bang — stir 1–2 tablespoons creamy peanut butter into the sauce for a nutty depth (allergy-aware).
OPTIONAL: Garlic Boost — mix in 1 small grated garlic clove to the sauce for more savory bite.
OPTIONAL: Smoky Chipotle — replace Sriracha with a small amount of chipotle in adobo for smoky heat.
OPTIONAL: Coconut Curry — add 1 teaspoon mild curry powder and a tablespoon of coconut milk to the sauce for a different profile.
OPTIONAL: Herb Finish — sprinkle chopped cilantro or green onion on finished skewers for fresh color and flavor.

Serving Suggestions

Serve over steamed white rice or jasmine rice for a full meal.
Make a fresh salad bowl with greens, cucumber, and mango for contrast.
Offer small plates with dipping sauce for parties — easy finger food.
Wrap the skewered chicken in butter lettuce leaves with a drizzle of extra sauce.
Pair with grilled vegetables or corn on the cob for a classic cookout meal.
For a low-carb option, serve with cauliflower rice and sliced avocado.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the sauce up to 24 hours in advance and refrigerate. Threaded skewers can be assembled a few hours ahead and kept covered in the fridge.
Storage duration: Store leftover cooked skewers in an airtight container in the fridge for up to 3–4 days. Store extra sauce separately for up to 3 days.
Reheating best practices: Reheat gently on a warm grill or in a skillet over medium-low heat to avoid drying out the chicken. Microwave in short bursts if needed.
Texture changes: Cooked chicken will firm slightly after refrigeration and reheating; avoid high heat which can make it dry.

Storage and Freezing Instructions

Fridge: Keep cooked skewers in an airtight container up to 3–4 days. Sauce in a separate sealed jar up to 3 days.
Freezing: Freezing whole skewers is possible but not ideal because the mayo-based sauce can change texture when frozen and thawed. If you must freeze, remove sauce first and freeze cooked chicken pieces wrapped tightly for up to 2 months. Thaw overnight in the fridge. Reheat gently and brush with fresh sauce.
Tip: For best quality, freeze raw cubed chicken on a tray, then transfer to a bag; thaw and thread before grilling.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 360 kcal | 34 g | 6 g | 22 g | 0.5 g | 520 mg

Estimates vary by brands and portions.

FAQ About Bang Bang Chicken Skewers

Q: Why is my sauce too thin?
A: The mayo should thicken it. If thin, chill the sauce for 15–30 minutes or add a bit more mayo. Stir well.

Q: Can I bake instead of grill?
A: Yes. Bake at 425°F (220°C) for 12–15 minutes, turning once and brushing with sauce near the end.

Q: How do I stop the sauce from burning on the grill?
A: Brush sauce only in the last few minutes of cooking and watch closely; sugars burn quickly on high heat.

Q: What if the chicken cooks unevenly?
A: Ensure cubes are uniform size and don’t crowd the skewers. Turn skewers regularly.

Q: Can I use frozen chicken?
A: Thaw fully before cutting and threading; cook properly to 165°F (74°C).

Q: Is this sauce safe to leave out at a party?
A: Because it’s mayo-based, don’t leave it out more than 1–2 hours at room temperature; keep refrigerated or on ice when possible.

Notes

Use fresh lime juice for the cleanest brightness; zest a little for extra aroma.
Reserve a small amount of sauce before glazing so you have a clean dip that didn’t hit raw chicken.
If you like more char, increase heat for the last minute but watch for burning.
Serve skewers with small plates or napkins — they can be saucy.
For a crisp contrast, add quick-pickled cucumbers on the side.

Troubleshooting

Bland flavor: Add a pinch more salt and a squeeze more lime to lift the sauce.
Sauce too spicy: Add more mayo or a little sugar to balance heat.
Overcooked, dry chicken: Lower grill heat slightly and watch time; use thermometer.
Sauce burns on grill: Apply sauce only in last 1–2 minutes and move skewers to cooler part of grill.
Skewers stick to grill: Oil the grates and make sure they are hot before placing skewers.
Chicken unevenly cooked: Trim pieces to uniform size and avoid crowding on skewers.

Final Thoughts

These Bang Bang Chicken Skewers are a quick, flavorful weeknight win and a simple option for feeding a crowd. The creamy, tangy sauce pairs perfectly with charred, juicy chicken, and the recipe is easy to adapt to your heat and flavor preferences.

Conclusion

If you want another take on the same bold flavors that works great as a one-bowl meal, check out this helpful guide to a related recipe: Bang Bang Chicken Skewers – I Am Homesteader.