Name: Bang Bang Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 pound chicken breast, cut into cubes (Boneless skinless chicken breast can be used.); pieces skewers (Soak wooden skewers in water for 20-30 minutes before grilling.); 1/2 cup mayonnaise (For a lighter option, use light mayonnaise or plain Greek yogurt.); 2 tablespoons sweet chili sauce (Can substitute with a sweet chili glaze or a mix of honey and rice vinegar.); 1 tablespoon sriracha sauce (Adjust according to taste, can swap for sambal oelek or gochujang.); 1 teaspoon garlic powder (Fresh grated garlic can be used; about 1 small clove.); 1 teaspoon paprika (Smoked paprika provides a deeper flavor.); Salt and pepper to taste; Extra bang bang sauce on the side (from the sauce above)

Bright, spicy, and creamy—these Bang Bang Chicken Skewers bring bold flavor and simple prep to any meal. Tender cubes of chicken breast get threaded onto skewers and finished with a sticky, spicy-sweet mayo-based bang bang sauce. The texture is crisp at the edges from the grill and soft inside, while the sauce adds a silky, spicy kick. This recipe is quick and easy, perfect for weeknight grilling or a casual weekend cookout. Serve with a simple salad or rice for a full plate, or offer extra sauce for dipping. For a quick reference or alternate method, see an easy 30-minute dinner version.

Why You’ll Love This Bang Bang Chicken Skewers

Fast to make with just a few ingredients and simple steps.
Creamy, sweet, and spicy sauce that clings to grilled chicken.
Uses everyday pantry items like mayonnaise and sriracha.
Great for grilling, broiling, or pan-searing if you don’t have a grill.
Flexible: easy to scale up for a party or halve for a small meal.
Hands-off cook time while the grill does the work.
Crowd-pleasing flavor profile that works as a main or appetizer.
Minimal cleanup — one bowl for the sauce and a few skewers.

What Is Bang Bang Chicken Skewers?

Bang Bang Chicken Skewers are bite-sized pieces of chicken breast threaded on skewers, grilled until juicy, and finished with a creamy, spicy-sweet sauce called bang bang sauce. The sauce combines mayonnaise, sweet chili sauce, and sriracha for a balance of heat, sweetness, and creaminess. The result is tender chicken with a slightly charred edge and a glossy, bold-flavored coating. This dish has a casual, fun vibe—perfect for weeknight dinners, backyard cookouts, or serving as a shareable appetizer at a casual party.

Ingredients for Bang Bang Chicken Skewers

For the Base

1 pound chicken breast, cut into cubes
Skewers

For the Sauce

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

To Serve

Extra bang bang sauce on the side (from the sauce above)

Ingredient Notes (Substitutions, Healthy Swaps)

Mayonnaise: For a lighter option, use light mayonnaise or plain Greek yogurt (note: flavor will be tangier). If using Greek yogurt, reduce sriracha slightly if you want less tang.
Sweet chili sauce: If unavailable, use a sweet chili glaze or a mix of honey and a touch of rice vinegar (optional). Keep proportions small so the sauce stays balanced.
Sriracha: Swap with another hot sauce like sambal oelek or gochujang thinned with a little water; adjust heat to your taste.
Garlic powder & paprika: Fresh grated garlic can replace garlic powder (use about 1 small clove), and smoked paprika works if you want a smoky note.
Chicken: You must use chicken breast as listed; you can use boneless skinless thigh meat as an optional alternative for more fat and flavor, but stick to the cook time guidance and check doneness.
Skewers: If using wooden skewers, soak them in water 20–30 minutes before grilling to prevent burning.

Step-by-Step Instructions

Step 1 – Make the bang bang sauce

In a bowl, mix together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha sauce, 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper to taste.
Visual cue: The sauce should be smooth, glossy, and pourable but thick enough to cling to the chicken.

Step 2 – Thread the chicken
2. Thread the 1 pound of chicken breast cubes onto skewers, leaving a little space between pieces so heat circulates evenly.
Visual cue: Aim for uniform-sized cubes so everything cooks at the same rate.

Step 3 – Preheat the grill
3. Preheat the grill to medium-high heat. Oil the grill grates lightly to reduce sticking.
Pro cue: Medium-high gives good sear without burning the sauce when applied later.

Step 4 – Grill the skewers
4. Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is cooked through.
Pro cue: Use an instant-read thermometer if unsure—chicken is done at 165°F (74°C) internal temperature.

Step 5 – Brush with bang bang sauce
5. During the last few minutes of cooking, brush the skewers with the bang bang sauce so it warms and sticks but does not burn. Turn and brush both sides once or twice.
Visual cue: The sauce should look shiny and slightly caramelized but not blackened.

Step 6 – Serve immediately
6. Remove skewers from the grill and serve immediately with extra bang bang sauce on the side.
Visual cue: Serve hot with sauce in a small bowl for dipping.

Pro Tips for Success

Cut chicken into even cubes so all pieces finish at the same time.
If using wooden skewers, soak them at least 20–30 minutes to prevent burning.
Oil the grill grates lightly to reduce sticking and get a cleaner sear.
Brush sauce on at the end to avoid burning the sugars in the sweet chili sauce.
Let skewers rest 2 minutes after grilling to let juices redistribute.
Use an instant-read thermometer to check for 165°F (74°C); visual doneness can be misleading.
For more char, finish over a hotter flame for 30–60 seconds per side after saucing, watching closely.
Taste the sauce before brushing and adjust salt or sriracha if needed.

Flavor Variations

Optional: Honey-Lime Twist — Add 1 teaspoon lime juice and 1 teaspoon honey to the sauce for a bright, sweet tang.
Optional: Smoky Bang Bang — Use smoked paprika instead of regular paprika for a deeper smoky flavor.
Optional: Extra Heat — Increase sriracha to 2 tablespoons or add a pinch of cayenne for more heat.
Optional: Herb Freshness — Stir in 1 tablespoon chopped fresh cilantro or green onion into the finished sauce before serving.
Optional: Nutty Crunch — Sprinkle chopped roasted peanuts or sesame seeds over finished skewers for texture (serve on the side for allergies).
Optional: Yogurt Swap — Replace mayonnaise with plain Greek yogurt for a tangier, lower-fat sauce (expect thinner consistency).

Serving Suggestions

Serve over steamed white rice or jasmine rice to soak up extra sauce.
Pair with a crisp slaw (cabbage, carrot, and a light vinegar dressing) to balance the richness.
Offer as a party appetizer on a platter with extra sauce and lime wedges.
Serve alongside grilled vegetables like zucchini, bell peppers, or corn for a full plate.
Plate over mixed greens for a lighter meal.
Add warm pita or flatbread for guests to make quick wraps.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix the bang bang sauce up to 24 hours ahead and refrigerate in a covered container. Keep raw cubed chicken stored separately in the fridge for up to 24 hours before threading.
Storage: Store cooked skewers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a preheated oven at 325°F (160°C) for 8–10 minutes, or on a skillet over medium heat until warmed through. Avoid microwaving for long, as it can dry the chicken.
Texture changes: Sauce will thicken and lose some shine after refrigeration; stir in a teaspoon of water or a small splash of lemon juice to refresh before serving.

Storage and Freezing Instructions

Freezing raw: You may freeze the raw, cubed chicken in a sealed freezer bag for up to 3 months, but do not freeze already sauced skewers with mayonnaise-based sauce as mayo can separate when thawed.
Freezing cooked: Cooked skewers can be frozen but the sauce texture will change on thawing. If you must freeze, store the chicken and sauce separately in freezer-safe containers for up to 2 months.
Thawing: Thaw overnight in the refrigerator before reheating and reapplying sauce.
If freezing is not recommended: Freezing fully sauced skewers is not ideal because the mayo-based bang bang sauce can separate and become watery; instead freeze plain cooked chicken and add fresh sauce when serving.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
400 kcal | 35 g | 6 g | 22 g | 0.5 g | 700 mg

Estimates vary by brands and portions.

FAQ About Bang Bang Chicken Skewers

Q: My sauce is too thick. How do I thin it?
A: Stir in a teaspoon of water or a squeeze of lemon, one teaspoon at a time, until you reach the desired consistency.

Q: The sauce is too spicy. What can I do?
A: Reduce the sriracha amount or add more mayonnaise to mellow the heat. Serve extra sauce on the side so guests can control spice.

Q: How can I tell when the chicken is fully cooked?
A: Use an instant-read thermometer; the safe internal temperature is 165°F (74°C). Otherwise, cut a piece open to ensure the center is no longer pink.

Q: Can I use wooden skewers on a gas grill?
A: Yes, but soak wooden skewers for 20–30 minutes before grilling to prevent burning. Alternatively, use metal skewers.

Q: The sauce looks oily after refrigeration. Is it safe to eat?
A: Yes; the mayo-based sauce may separate or thicken after refrigeration. Stir well before using. If it smells off, discard.

Q: Can I make this without a grill?
A: Yes. Broil in the oven or cook on a hot skillet, turning often and finishing with sauce during the last minute or two to avoid burning.

Notes

For even cooking, aim for chicken cubes around 1 to 1.5 inches in size.
If grilling for kids, reduce the sriracha slightly and offer extra sauce on the side.
To plate like a pro, arrange skewers over rice and spoon a little extra sauce over the top.
Use metal skewers for faster, more even cooking and easier reuse.
Keep a small basting brush on hand for applying sauce during the last minutes on the grill.

Troubleshooting

Bland flavor: Add more sriracha or a pinch of salt to the sauce, or brush more sauce on the skewers right before serving.
Sauce burns on grill: Apply sauce only in the last few minutes and keep heat at medium-high, not high.
Chicken overcooked and dry: Reduce grill time slightly and check internal temperature earlier; try marinating briefly next time for extra moisture.
Skewers stick to grill: Oil grates and brush oil lightly on chicken before placing on the grill.
Sauce separates after refrigeration: Whisk in a teaspoon of warm water or lemon juice to recombine before serving.
Uneven cooking: Cut uniform pieces and avoid crowding the skewers so heat flows around each piece.

Final Thoughts

This Bang Bang Chicken Skewers recipe is a simple, tasty way to get bold flavors with minimal fuss. The creamy sweet-spicy sauce pairs perfectly with grilled chicken, and the dish scales well for a family meal or a small gathering. Keep the steps tight—sauce at the end, even cubes, and a medium-high grill—and you’ll get juicy, flavorful skewers every time.

Conclusion

For another take on this crowd-pleasing recipe, see a similar easy version here: Bang Bang Chicken Skewers – I Am Homesteader.