Grilled Bang Bang Chicken Skewers

The smell of charcoal and sweet chili hit me before I even opened the back gate at my friend Daves Fourth of July cookout three summers ago. Someone was grilling chicken that had no business being that good and I stood there plate in hand demanding the recipe like it was my birthright. These bang bang skewers have been on permanent rotation at my house ever since and honestly they rarely survive past the first fifteen minutes off the grill.

I made a double batch for my sisters birthday picnic last June and watched three grown adults hover near the grill waiting for the next round like seagulls near a boardwalk fry stand. My brother in law who normally eats like a bird polished off six skewers and then asked if there was more sauce in the kitchen.

Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts cut into 1.5 inch pieces: Thighs are my go to because they hold up beautifully to high heat and stay moist but breasts work fine if that is what you have on hand.
• 2 tbsp soy sauce or tamari: This adds a savory depth that penetrates the meat during marinating and tamari keeps it gluten free.
• 1 tbsp olive oil: Helps the marinade coat every piece evenly and keeps the chicken from sticking to the grill grates.
• 1 tbsp honey: A touch of sweetness that caramelizes over the flames and gives those gorgeous char marks.
• 1 tsp garlic powder: Distributes garlic flavor more consistently than fresh cloves in a quick marinade.
• half tsp salt and half tsp black pepper: Essential seasonings that wake up every other flavor in the dish.
• Bamboo or metal skewers: Soak bamboo ones for at least twenty minutes unless you enjoy the smell of burning wood.
• half cup mayonnaise: The creamy base of the bang bang sauce that mellows the heat and creates that luscious texture.
• 3 tbsp sweet chili sauce: Brings a fruity gentle warmth and a slight tang that balances the richness perfectly.
• 1 to 2 tbsp Sriracha: Start with one tablespoon and taste before adding more because you can always add heat but you cannot take it away.
• 1 tbsp honey for the sauce: Rounds out the spice and ties the sauce together with a glossy sweetness.
• 1 tsp lime juice: A bright acidic punch that makes the whole sauce sing and cuts through the richness.
• 2 tbsp chopped fresh cilantro or scallions: Freshness on top that makes the dish look as good as it tastes.
• 1 tbsp toasted sesame seeds: Nutty crunch and visual appeal in every bite.
• Lime wedges optional: For squeezing over everything at the last second which I highly recommend.

Instructions

Whisk the marinade together:

Combine soy sauce olive oil honey garlic powder salt and pepper in a bowl then add the chicken pieces and toss until every piece is coated. Let it sit for at least fifteen minutes or up to four hours in the fridge if you have the time.

Soak your skewers:

If using bamboo skewers submerge them in water while the chicken marinates so they do not catch fire on the grill. Metal skewers skip this step entirely.

Build the bang bang sauce:

Whisk mayonnaise sweet chili sauce Sriracha honey and lime juice in a small bowl until completely smooth and taste it to decide if you want more heat. Set it aside so the flavors mingle.

Thread the chicken:

Piece by piece slide the marinated chicken onto the skewers leaving a tiny gap between each piece so the heat can reach all sides evenly.

Get the grill ripping hot:

Preheat to medium high around 400 degrees Fahrenheit and give the grates a quick brush with oil so nothing sticks.

Grill with patience:

Lay the skewers down and cook for twelve to fifteen minutes turning every three to four minutes until the chicken is cooked through and beautifully charred in spots. The sizzle and smoke will tell you everything is going well.

Sauce and garnish:

Pull the skewers off the grill and brush or drizzle them generously with bang bang sauce while the chicken is still hot so it glazes slightly. Top with cilantro or scallions sesame seeds and serve with lime wedges beside them.

Save to Pinterest

There is something about standing around a grill with a plate of these skewers that turns a regular Tuesday dinner into a whole event. My neighbor once leaned over the fence to ask what I was cooking and ended up staying for the entire meal.

What to Serve Alongside

These skewers love company and I almost always make a big pot of jasmine rice to soak up extra sauce. Grilled zucchini or a crunchy Asian slaw with sesame dressing rounds things out beautifully and makes you look like you planned way more than you actually did.

Swaps and Variations

Shrimp works brilliantly in place of chicken and only needs about six minutes on the grill so keep a close eye on it. Extra firm tofu cubes pressed dry and marinated the same way are wonderful for a vegetarian version and get incredible crispy edges over open flame.

Storing and Reheating

Leftover skewers keep well in an airtight container in the fridge for up to three days and reheat nicely in a skillet or air fryer to bring back some char.

• Store the sauce separately so the chicken does not get soggy overnight.
• Cold leftover skewers are actually delicious chopped over a salad the next day.
• Do not freeze the sauce because mayonnaise based dressings break when thawed.

Save to Pinterest

Every time I fire up the grill for these skewers I think about that cookout and how a plate of chicken changed my entire summer cooking routine. That is the quiet magic of a really good recipe and this one delivers every single time.

Recipes Q&A

→ How long should the chicken marinate?

Marinate for at least 15 minutes for surface flavor; up to 4 hours for deeper seasoning and tenderness. Avoid overly long acid-based marinades for delicate cuts.

→ Which cut of chicken works best?

Boneless, skinless thighs stay juicier under high heat, while breasts work if cut into uniform pieces to prevent drying.

→ How can I reduce burn while grilling skewers?

Soak bamboo skewers for 20 minutes, keep grill at medium-high, and turn every 3–4 minutes to promote even charring without flare-ups.

→ Can this be made gluten-free?

Yes—use tamari or gluten-free soy sauce and check sweet chili sauce labels. All other ingredients are naturally gluten-free.

→ How spicy is the Bang Bang drizzle?

Heat depends on Sriracha amount—start with 1 tablespoon and adjust. The mayo and honey mellow the spice into a creamy, balanced kick.

→ Is there an indoor cooking option?

Use a hot grill pan or broiler to mimic high heat and char; watch closely and rotate skewers for even color and doneness.