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Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are grilled skewers of juicy chicken chunks drizzled with creamy spicy bang bang sauce. The sweet chili, sriracha, honey, and rice vinegar mixture creates a white-orange glaze with a clean, tangy finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts
  • 2 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 6 wooden skewers soaked
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
Garnish
  • 0.25 green onions for garnish
  • 1 tbsp sesame seeds for garnish

Equipment

  • 1 grill

Method
 

Season and skewer the chicken
  1. Rub the chicken chunks with olive oil, salt, and pepper to coat evenly, making sure all pieces are seasoned.
  2. Thread the seasoned chicken onto soaked wooden skewers, leaving small gaps between chunks for more even grilling.
  3. Let the skewers rest for 30 minutes to marinate at room temperature or covered in the refrigerator, so the seasoning clings to the chicken.
Grill the skewers
  1. Preheat the grill to medium-high heat, then grill the skewers for 5-6 minutes per side until cooked through and lightly charred on the edges.
Make the bang bang sauce and serve
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy with a white-orange color.
  2. Drizzle the bang bang sauce over the hot grilled skewers and finish with green onions and sesame seeds for a bright, crunchy topping.

Notes

For best sauce coverage, whisk until fully smooth and drizzle right off the grill while the chicken is hot. Store leftovers in an airtight container in the refrigerator up to 3 days; the chicken can be frozen up to 2 months (freeze without garnish, then reheat and add fresh green onions and sesame seeds). For a lighter option, swap mayonnaise for a reduced-fat mayo and keep the rest of the sauce ratios the same.