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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken glazed in creamy, spicy-sweet bang bang sauce. The skewers char lightly at the edges and finish with sesame seeds and green onion.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cut into 1.5-inch cubes.
  • 2 tbsp olive oil
  • 0.5 salt To taste (season chicken cubes).
  • 0.25 black pepper To taste (season chicken cubes).
  • 1 tsp garlic powder To season chicken cubes.
  • 1 count wooden skewers Soak in water for 30 minutes before threading.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • 0.25 cup sesame seeds For garnish.
  • 0.25 cup green onions For garnish, sliced.
  • 2 count lime wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix olive oil with salt, black pepper, and garlic powder, then toss with the chicken cubes and marinate for 30 minutes in the refrigerator.
  2. Soak the wooden skewers in water for 30 minutes so they don’t burn on the grill.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Skewer and grill
  1. Thread the marinated chicken onto the soaked wooden skewers.
  2. Grill the skewers over medium-high heat for 5–6 minutes per side until cooked through and lightly charred at the edges.
  3. Brush the skewers generously with bang bang sauce during the final 2 minutes of grilling so it turns glossy and clings to the chicken.
Serve
  1. Serve immediately with extra bang bang sauce for dipping, topped with sesame seeds and green onions and with lime wedges on the side.

Notes

For best flavor, keep the sauce separate until grilling time, then brush only in the last 2 minutes so it caramelizes without burning. Refrigerate leftover chicken and sauce separately for up to 3 days; freeze chicken only for up to 2 months (sauce may separate when thawed). For a lighter option, use light mayonnaise while keeping the same sweet chili and sriracha balance.