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Bang Bang Chicken Skewers

Bang bang chicken skewers with charred, golden chicken and a glossy coral bang bang sauce. Marinade and reserved sauce create sweet-spicy drizzles that cling to every kabob with sesame and green onion garnish.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 20 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb chicken breasts cut into 1.5-inch chunks
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • 1 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
To serve and garnish
  • Sesame seeds for garnish
  • green onions sliced, for garnish
  • lime wedges for serving
  • wooden skewers soak in water 30 minutes

Equipment

  • 1 grill

Method
 

Make the bang bang sauce and marinate
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until glossy coral and smooth; reserve half for drizzling and keep the other half to marinate the chicken. Season the chicken with salt, pepper, and garlic powder, then toss with the reserved marinating portion and refrigerate for 20 minutes.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes, then thread marinated chicken onto the skewers, leaving small gaps for even charring. Preheat the grill to medium-high and oil the grates lightly with olive oil.
  2. Grill skewers for 5-6 minutes per side, until visible char marks form and the thickest piece reaches 165°F. If sauce begins to caramelize and darken at the edges, it’s ready to flip and finish on the second side.
Finish and serve
  1. Remove the skewers from the grill and drizzle generously with the reserved bang bang sauce while the chicken is hot so it drips and clings to the caramelized surface. Garnish immediately with sesame seeds and sliced green onions for a glossy, speckled finish.
  2. Serve the skewers with lime wedges on the side so you can brighten each bite with fresh lime juice. Serve hot for the best charred texture.

Notes

Pro tip: Keep the sauce bowl covered while the chicken marinates so the chicken stays evenly coated; reserve the other half untouched for the final drizzle. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or oven until warmed through—avoid soaking in extra sauce. Freezing is not recommended for best sauce texture. For a lighter option, use Greek yogurt instead of half the mayonnaise in the bang bang sauce while keeping the sweet chili sauce and sriracha the same.