Bang Bang Chicken Skewers

The grill was sizzling and my neighbor leaned over the fence asking what smelled so good. That was the summer these Bang Bang Chicken Skewers became my go to for every backyard gathering. The creamy spicy sauce hits differently when eaten outside with cold drinks and good company. Now they are requested more than burgers at any cookout I host.

My friend David showed up once with a bag of wooden skewers and a bottle of Sriracha and declared we were making something memorable. We burned the first batch because we got caught up talking and forgot to flip them. The second batch though was pure magic with those charred edges and that creamy sauce dripping everywhere.

Ingredients

• 600 g boneless skinless chicken breast cut into 2.5 cm pieces: Cutting uniform pieces ensures everything cooks evenly so nothing dries out.
• 2 tbsp soy sauce (gluten free if needed): This builds a savory base that penetrates the meat quickly.
• 2 tbsp honey: The sugar content helps caramelize the chicken on the grill for those beautiful char marks.
• 1 tbsp sesame oil: A little goes a long way and adds that toasty nutty aroma.
• 1 clove garlic minced: Fresh garlic makes a noticeable difference compared to jarred.
• 1 tsp fresh ginger grated: Grate it finely so the flavor distributes without any fibrous bites.
• ½ tsp black pepper: Adds subtle warmth without overpowering the marinade.
• 8 wooden skewers (soaked in water 30 min): Soaking prevents them from catching fire on the grill.
• 100 g mayonnaise (or light mayo or vegan alternative): This is the creamy backbone of the bang bang sauce.
• 2 tbsp sweet chili sauce: Brings a gentle fruity heat that balances the Sriracha beautifully.
• 1 tbsp Sriracha (more for extra heat): Start with one tablespoon and taste before adding more.
• 1 tbsp honey: Rounds out the spice with a mellow sweetness.
• 1 tsp rice vinegar: A splash of acidity brightens the whole sauce.
• Pinch of salt: Just enough to make all the flavors pop.
• 1 tbsp sesame seeds: Toasted sesame seeds add a satisfying crunch on top.
• 2 spring onions sliced: Their sharp freshness cuts through the richness.
• Fresh coriander leaves (optional): A handful at the end makes everything taste brighter.

Instructions

Whisk the marinade together:

Combine soy sauce, honey, sesame oil, garlic, ginger, and black pepper in a large bowl until the honey dissolves. Toss the chicken pieces in and stir until every piece is coated. Cover and let it sit for at least fifteen minutes or up to two hours if you have the time.

Thread the chicken onto skewers:

Slide the marinated pieces onto your soaked skewers, leaving a small gap between each piece so the heat can reach all sides. Do not pack them too tightly or the centers will not cook through properly.

Get the grill ripping hot:

Preheat your grill or grill pan over medium high heat and lightly oil the grate so nothing sticks. You want to hear a sizzle the moment the chicken touches the surface.

Grill until beautifully charred:

Cook the skewers for six to eight minutes per side, turning once, until the chicken is cooked through and has those gorgeous dark edges. Press a piece gently and it should feel firm, not squishy.

Stir up the bang bang sauce:

While the chicken works its magic on the grill, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until completely smooth. Taste it and adjust the heat to your liking.

Plate and sauce generously:

Arrange the cooked skewers on a platter and drizzle the sauce over them while they are still hot. Do not be shy with the sauce because that is where all the excitement lives.

Finish with garnishes:

Scatter sesame seeds, sliced spring onions, and coriander over the top. Serve immediately while the edges are still slightly crisp.

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The night my sister in law asked for the recipe before she even finished eating her first skewer, I knew this one was a keeper. She texted me the next day saying she had already bought ingredients to make them again.

What to Serve Alongside

Steamed jasmine rice is the most obvious companion because it soaks up any extra sauce that drips off the skewers. Cold sesame noodles also work beautifully when tossed with a little extra sweet chili sauce. For something lighter, a crisp cucumber salad with rice vinegar dressing cuts right through the richness.

Swaps and Variations

Shrimp cooks even faster than chicken so keep a close eye on the grill if you make that swap. Firm tofu pressed and cubed absorbs the marinade incredibly well and makes this entirely plant based. You can also use chicken thighs instead of breast for more juiciness if you prefer dark meat.

Storing and Reheating

Leftover skewers keep well in the fridge for up to three days and actually taste great cold straight from the container. Reheat them gently in a pan so the chicken does not dry out. Store the sauce separately in a jar and it will stay fresh for a week.

• Freeze cooked chicken without the sauce for up to two months and thaw overnight in the fridge.
• Make a double batch of the bang bang sauce because you will want it on everything from sandwiches to roasted vegetables.
• Always label leftovers with the date so nothing gets lost in the back of the fridge.

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These skewers have a way of turning an ordinary weeknight into something worth remembering. Fire up the grill and let the sauce do the talking.

Recipe FAQs

→ Can I make bang bang chicken skewers ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance and prepare the bang bang sauce a day ahead. Store the sauce covered in the refrigerator. Grill the skewers fresh for the best texture and char.

→ What can I substitute for mayonnaise in the bang bang sauce?

Greek yogurt works well as a lighter alternative, and vegan mayonnaise is a great option for a plant-based version. Both will still give you a creamy, tangy base that carries the heat from the Sriracha beautifully.

→ How do I prevent chicken skewers from sticking to the grill?

Soak wooden skewers in water for at least 30 minutes before threading the chicken. Lightly oil the grill grate before heating, and make sure the grill is fully preheated to medium-high before placing the skewers on it.

→ Can I use an oven instead of a grill for these skewers?

Absolutely. Arrange the skewers on a lined baking sheet and broil on high for 4–5 minutes per side, watching closely for charring. You can also bake at 220°C (425°F) for 12–15 minutes, turning once halfway through.

→ How spicy are bang bang chicken skewers?

The heat level is adjustable. With 1 tablespoon of Sriracha, you get a moderate, approachable kick. Add more Sriracha for extra fire, or reduce it for a milder sauce that still has plenty of flavor from the sweet chili and honey.

→ What sides pair well with bang bang chicken skewers?

Steamed jasmine rice, stir-fried noodles, or a crisp Asian slaw are all excellent choices. A simple cucumber salad or grilled corn also complements the spicy, creamy sauce without competing with it.