Grilled Bang Bang Chicken Skewers (Printable)
Charred, juicy chicken skewers topped with a creamy, spicy Bang Bang drizzle; quick marinade and perfect for summer grilling.
# What You Need:
→ Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp honey
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ½ tsp black pepper
08 - Bamboo or metal skewers
→ Bang Bang Sauce
09 - ½ cup mayonnaise
10 - 3 tbsp sweet chili sauce
11 - 1–2 tbsp Sriracha (adjust to taste)
12 - 1 tbsp honey
13 - 1 tsp fresh lime juice
→ Garnish
14 - 2 tbsp chopped fresh cilantro or scallions
15 - 1 tbsp toasted sesame seeds
16 - Lime wedges (optional)
# How to Make It:
01 - In a mixing bowl, whisk together soy sauce, olive oil, honey, garlic powder, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
03 - If using bamboo skewers, submerge them in water for at least 20 minutes to prevent burning on the grill.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust the amount of Sriracha to reach your preferred heat level. Set aside.
05 - Thread the marinated chicken pieces onto skewers, leaving a small gap between pieces for even cooking.
06 - Preheat grill to medium-high heat, approximately 400°F.
07 - Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until the chicken is cooked through and slightly charred on the edges.
08 - Remove skewers from the grill and generously brush or drizzle with the prepared Bang Bang sauce. Garnish with chopped cilantro or scallions and toasted sesame seeds. Serve with lime wedges on the side.
# Expert Suggestions:
01 -
- The sauce is basically addictive and you will want to put it on everything from rice to roasted vegetables to your fingers.
- Chicken thighs stay incredibly juicy even if you accidentally overcook them a touch which makes this wonderfully forgiving for grilling beginners.
02 -
- Do not skip soaking bamboo skewers because I once forgot and spent the evening scraping ash off chicken which was deeply humbling.
- The sauce thickens as it sits so if you make it ahead stir in a splash of water or lime juice to loosen it before drizzling.
03 -
- Pat the chicken dry before marinating because excess moisture prevents the soy sauce and oil from really adhering to the surface and you lose flavor.
- Make double the bang bang sauce and keep a jar in the fridge because it is incredible on sandwiches roasted broccoli and basically anything that needs a kick.