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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken cubes are coated in a creamy, spicy-sweet bang bang sauce and charred at the edges. This grilled chicken skewer recipe finishes with a glossy sauce glaze plus sesame seeds and green onion for a bright, crunchy top.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 1.5 lb chicken breast cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 tsp garlic powder
  • 1 wooden skewers soaked in water 30 minutes
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
Garnish and serving
  • 1 sesame seeds for garnish
  • 1 green onions for garnish
  • 4 lime wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Mix olive oil, salt, black pepper, and garlic powder, then toss with the chicken cubes until evenly coated and glossy. Cover and marinate for 30 minutes.
  2. Thread the marinated chicken onto the soaked wooden skewers, spacing the pieces so they grill evenly. Keep the skewers level as you load them.
Make bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust if you want it hotter or sweeter.
Grill and glaze
  1. Preheat the grill to medium-high heat, then place the skewers on the grate and grill for 5–6 minutes per side until cooked through. Let them develop light char at the edges.
  2. Brush the skewers generously with bang bang sauce during the final 2 minutes of grilling so it turns glossy. Watch for bubbling at the surface.
Serve
  1. Serve immediately with extra sauce for dipping, topping the skewers with sesame seeds and green onions. Finish with lime wedges on the side so each skewer can be brightened before eating.

Notes

For the juiciest results, don’t overcook the chicken—pull the skewers as soon as they’re cooked through and show light char, then glaze right at the end so the sauce stays creamy. Store leftover chicken covered in the fridge up to 3 days; reheat gently in a skillet or microwave until warm. Freeze cooked chicken up to 2 months; thaw overnight in the fridge. For a lower-fat option, use light mayonnaise in the bang bang sauce and reduce the honey slightly to keep the spicy-sweet balance.