Summer grilling season is officially here, and folks, if you aren’t making skewers, you are missing out! I’m always looking for dinner that feels restaurant-quality but takes almost no time after a long day. That’s where these fabulous Bang Bang Chicken Skewers come in. Seriously, these pack the absolute biggest flavor punch for the least amount of work. They’re creamy, they’ve got that perfect little kick from chili sauce, and they cook up in lightning speed on the grill. I spent a solid week tinkering with the sauce ratio—you need just the right balance of sweet and spicy so it doesn’t taste one-note. Trust me, once you nail this sauce, you’ll be slapping it on everything. For more great skewer ideas after you master these, check out my guide to ultimate chicken skewer success. Follow along, because these skewers are about to become your new weeknight hero.
Why You Will Love These Bang Bang Chicken Skewers
- They are incredibly fast! Total time is usually under 30 minutes because the sauce comes together so quickly.
- The sauce is the star—that addictive blend of creamy mayonnaise and spicy kick is just wow.
- Grilling means almost zero dishes to clean up afterward, which is a major win on busy weeknights.
- They are perfect for party plating or just eating straight off the stick in the backyard!
- If you love the sweet heat flavor profile, definitely check out my Hot Honey Chicken if you ever want a different take on spice.
Honestly, these skewers are great because they prove you don’t need hours to make something impressive. The cleanup is just as good as the taste!
Essential Ingredients for Perfect Bang Bang Chicken Skewers
Getting this right starts with having everything measured out before you even touch the grill. Remember, we’re moving fast here! You don’t need a million fancy things, just good quality building blocks for that sauce. The chicken prep is simple, but cutting it consistently is key so it cooks evenly. You can check out some great tips on keeping all your produce fresh, including your chicken handling, right here: keeping produce fresh.
Here is what you need to gather up:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (This size fits the grill time perfectly.)
- 1/4 cup mayonnaise (Don’t skimp—this is the creamy base!)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste – see my tip below!)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers (If using wood, don’t forget to soak them!)
My big secret for the sauce lies in the Sriracha. Don’t just grab any bottle! The quality and age of your Sriracha really dictate the final flavor profile. If your bottle is ancient and a little dull, you might need an extra half teaspoon. If it’s super fresh and bright red, start with a single tablespoon exactly—you can always add more heat later, but you can’t take it out once it’s in there. It’s all about finding that perfect sweet-spicy equilibrium!
Equipment Needed for Making Bang Bang Chicken Skewers
Okay, equipment! The nice thing about these skewers is you don’t need a ton of fancy gear, which keeps the cleanup super quick. But a few essentials will make your life way easier when you’re trying to get dinner on the table fast.
First up, you absolutely need your heat source. I love my trusty gas grill for this because it heats up reliably fast, but honestly, any grill works! If the weather is terrible, don’t sweat it; you can easily bake these in the oven too.
For mixing that glorious sauce, all you need is a solid medium bowl and a whisk. You want that whisk action to really incorporate the mayo and chili sauce until it’s smooth—no lumps allowed!
And of course, the skewers themselves. This is where I have to give you the warning that I always forget until the last minute!
- The Grill: Whether it’s charcoal, gas, or even a stovetop grill pan, just make sure it’s clean and ready to deliver that nice char.
- Medium Bowl and Whisk: For combining all the magic sauce ingredients.
- Cutting Board and Knife: For cubing up that chicken breast into uniform 1-inch pieces.
- Skewers: This is the important part! If you are using wooden skewers, you MUST soak them in water for at least 30 minutes before you even think about putting them on the heat. Seriously, if you skip this step, they will catch fire before the chicken is cooked through. Ask me how I know—oops! Metal skewers are great because you never have to worry about soaking, but you do need to make sure they are clean and ready to go.
That’s really it! No food processors, no specialized tongs—just simple tools for a simple, delicious dinner.
Step-by-Step Instructions for Grilled Bang Bang Chicken Skewers
Okay, let’s get to the fun part! Since these are meant to be quick, you need to work efficiently, but don’t rush the sauce mixing—that’s where all the flavor comes from. If you’re looking for a fantastic resource on getting great results in under 15 minutes, you can check out my guide on quick and easy recipes. We are moving from the bowl right onto the grill; it’s a speedy process!
Preparing the Bang Bang Sauce and Chicken
First things first: if you used wooden skewers, I hope you soaked them for that required 30 minutes! Grab your medium bowl and whisk together the mayonnaise, sweet chili sauce, that spicy Sriracha, and all your powders and seasonings until it’s perfectly smooth. This should only take a minute or two. Now, take that beautiful sauce and brush about half of it over all sides of your chicken cubes, which you’ve already threaded onto your skewers. Don’t forget to save the rest later!
Grilling Your Bang Bang Chicken Skewers
Get that grill screaming hot over medium-high heat—that char is what makes skewers taste like summer! You want to cook these for about 4 to 6 minutes on each side. You are looking for that internal temperature to hit 165°F. Keep an eye on them! Now, here’s a pro move: during those last couple of minutes, brush on that reserved sauce. This gives you a caramelized, bolder flavor without burning the sugars on the sauce early on. If the weather turns sour, remember you can bake these at 400°F for about 15 to 20 minutes instead of grilling!
Tips for Success with Your Bang Bang Chicken Skewers
You know, the recipe as written is fast and fantastic, but sometimes you need a little tweak depending on what you’re serving them with or how much time you actually have. I’ve learned a couple of things along the way that turn this good recipe into an *amazing* one.
My biggest breakthrough when I first started making these came down to sauce consistency. If you hate having the sauce drip off the skewer before it hits the grill—and who doesn’t?—you need to commit to a little marinating time. You can absolutely skip the marinate step if you’re against the clock, which is why I wrote it as optional in the instructions. But if you have an extra 30 minutes, tossing the raw chicken cubes with that sauce and letting them chill in the fridge helps the mayo thicken up and really cling to the meat. It creates this gorgeous, thicker shell when it grills. When I skip that step, I always feel like I’m wasting flavor!
Speaking of speed versus flavor, I also wanted to remind you about the baking note. I know this recipe is all about grilling, but sometimes life happens, right? If it’s raining or you just don’t want to drag everything outside, using the oven is a perfect backup plan. Baking at 400°F for about 15 to 20 minutes works like a charm. You might not get that deep smoky char, but you still get the creamy, spicy coating beautifully cooked through.
If you are looking for other ways to use the star of this show—that creamy, spicy sauce—you absolutely have to check out my recipe for Bang Bang Chicken Fried Rice. It uses the exact same flavor profile, but swaps chicken breasts for rice and veggies. Once you nail that sauce balance, you unlock a whole world of weeknight meals!
Variations for Your Bang Bang Chicken Skewers
Now that we have this fantastic, quick marinade/sauce locked down, I want you to feel totally free to play around with it—that’s what home cooking is all about! The base recipe is wonderful for chicken breast, but let’s talk about variations because sometimes you have other things in the fridge that need using up.
My first suggestion is protein swapping. Chicken breast cubes are fantastic, but if you have boneless, skinless chicken thighs, use those! The thigh meat is more forgiving and stays wonderfully juicy even if you accidentally leave it on the grill for a minute too long. They absorb the sauce even better, too.
If you’re not feeling chicken, shrimp is a stunning swap for these Bang Bang Chicken Skewers! Just make sure you soak those skewers if they’re wood, and keep a sharp eye on the grill because shrimp cooks *so* much faster—we’re talking 2 minutes per side, tops. You really have to be careful not to overcook them until they turn rubbery.
Here are a few ways I mix things up:
- Adding Veggies: If you want a full meal right on the stick, add half-inch chunks of bell pepper and onion between the chicken pieces. The sweetness of the charred onion is incredible against the spicy sauce. If you like sausage skewers, I actually have a great recipe for chicken sausage and peppers that uses a similar principle, just add that Bang Bang sauce to the cooked sausage!
- Spice Level Adjustment: If someone in your family can’t handle the heat, just dial back the Sriracha to half a teaspoon, or even skip it entirely and rely just on the sweet chili sauce for flavor. For those who want inferno status? Throw in a tiny splash of ghost pepper oil at the end of mixing the sauce!
- Pork Tenderloin: Yes, pork tenderloin cubes work beautifully here, too. Treat them just like chicken breast regarding cooking time, making sure they hit that safe internal temperature.
The beauty of this creamy coating is it sticks so well. You don’t need to worry about it dripping off like a thin marinade. It’s practically begging you to experiment. Go wild!
Serving Suggestions for Bang Bang Chicken Skewers
So, you’ve got these incredibly flavorful, slightly spicy, and totally addictive skewers fresh off the grill. Awesome! Now you have to figure out what to eat them with because they really demand a side dish that can stand up to that rich, creamy sauce without getting completely overpowered. You gotta balance that richness, right?
My absolute favorite pairing for these Bang Bang Chicken Skewers is something light, slightly cooling, and just a little bit sweet to cut through the heat. If you serve these naked on a plate, you’re missing half the experience, if you ask me. I always default to rice when I make these because it’s great for soaking up any extra sauce—and trust me, you’ll want extra sauce!
You have to try my recipe for Simple Coconut Rice. The coconut milk makes it rich but the steam keeps it light, and the slight sweetness is the perfect counterpart to the Sriracha in the skewers. It feels fancy, but it’s done in about 30 minutes, so it fits right into our quick-dinner theme!
If you’re looking for something veggie-heavy that’s super refreshing, you should go for a crisp salad. Nobody wants a heavy side when the main event is this delicious. I pair these skewers with my Easy Asian Cucumber Salad often. The crunch of the cucumber and the bright vinegar dressing are just what your palate needs after that creamy spice!
- Coconut Rice: For soaking up drippings and balancing the heat. It’s a vacation in a bowl!
- Cucumber Salad: For a cool, tangy counterpoint that cleanses the palate between skewers.
- Simple Greens: If you’re really tight on time, even just a handful of mixed greens tossed with a bit of sesame oil and rice vinegar works wonders.
Whatever you choose, just make sure it’s colorful! These skewers look fantastic piled high next to something green and white. Happy eating!
Storage and Reheating Bang Bang Chicken Skewers
Oh, leftovers! If you actually manage to have any of these incredible Bang Bang Chicken Skewers left over, you’ll want to treat them right. They are so good the second time around, but we have to be careful about texture, especially with the creamy sauce.
The golden rule for storage is simple: keep everything sealed up tight. Once those skewers have cooled down completely after dinner, slide them into an airtight container. You don’t want the fridge air drying out that beautiful chicken meat. They’ll keep quite nicely in the refrigerator for about three to four days. I always try to eat them within the first two days, though, just because that creamy sauce is at its peak freshness then!
Now, the reheating part is where people sometimes mess up, and you definitely don’t want me to have to lecture you about soggy chicken! Please, please, promise me you’ll avoid the microwave if you can. That heat tends to make the mayo break down weirdly, and your once-perfect coating turns into a sad, wet mess. We worked too hard on that perfect texture!
If you want them to taste as close to fresh off the grill as possible, you have two brilliant options:
- The Crispy Oven Method: Preheat your oven to about 350°F (175°C). Lay the skewers out on a baking sheet lined with foil or parchment paper. Bake them for about 8 to 10 minutes. This gently reheats the chicken all the way through and dries out that sauce just enough to give it a nice, set texture again.
- The Air Fryer Miracle: If you have an air fryer, this is your best friend for leftovers! Set the temperature to 375°F (190°C) and cook for just 4 to 6 minutes. Seriously, only a few minutes, and they come out tasting like they were just plated. That crispy circulation is magic for anything that was coated in fat or sauce.
If you absolutely must use the microwave—maybe you’re running out the door!—just make sure you do it in very short bursts of 20 seconds. Cover the plate loosely with a paper towel so it helps absorb some of the steam, but be warned: the texture really won’t be the same. For the best payoff later, commit to the oven or the air fryer, okay? You won’t regret it!
Frequently Asked Questions About Bang Bang Chicken Skewers
I know you’re probably heading out to grab your ingredients now, but sometimes my readers have those super specific last-minute questions pop up! I’ve gathered up the ones I get asked the most about these Bang Bang Chicken Skewers. Hopefully, this clears up anything floating around in your head before you start cooking!
If you’re looking for a fantastic, complete guide to a similar flavor profile, you should totally check out my full Bang Bang Chicken recipe—it’s baked, but the sauce is very similar!
Can I make the Bang Bang sauce ahead of time?
Yes, you absolutely can! And honestly, I encourage it when I’m planning a big weekend BBQ. You can mix up the entire sauce—mayo, sriracha, chili sauce, everything—and keep it sealed tight in an airtight container in the fridge. It tastes even better the next day because the spices have a chance to really marry together. It keeps beautifully for about 4 or 5 days.
What is the best way to reheat leftover Bang Bang Chicken Skewers?
We talked a little bit about this, but I have to remind you: stay away from the microwave if you can! The best way to wake these Bang Bang Chicken Skewers back up is by using dry heat. Pop them into an air fryer for about 4 to 6 minutes at 375°F, or place them on a baking sheet in the oven at 350°F for about 8 minutes. This restores that nice, slightly caramelized exterior coating that you just can’t beat.
How can I make these Bang Bang Chicken Skewers milder or spicier?
This is super easy to customize, thank goodness! The heat usually comes almost entirely from the Sriracha. If you want a milder version that’s just creamy and sweet, skip the Sriracha completely, or maybe just add a tiny dash of smoked paprika for color without the spice. If you want them seriously spicy, add another full tablespoon of Sriracha, or maybe even stir in a tiny bit of toasted sesame oil after you mix the main sauce ingredients. If you find yours are too sweet, lighten up on the sweet chili sauce and add another half teaspoon of salt to bring the savory notes forward!
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Bang Bang Chicken Skewers
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple grilled chicken skewers coated in a spicy, creamy sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, garlic powder, onion powder, salt, and pepper to make the sauce.
- Thread the chicken cubes onto the prepared skewers.
- Brush about half of the sauce mixture evenly over all sides of the chicken skewers. Reserve the remaining sauce for basting and serving.
- Preheat your grill to medium-high heat.
- Place the skewers on the preheated grill. Cook for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has internal temperature of 165°F (74°C).
- During the last few minutes of cooking, brush the skewers with the reserved sauce.
- Remove the skewers from the grill and serve immediately with extra sauce on the side.
Notes
- You can bake these skewers at 400°F (200°C) for 15-20 minutes if you do not want to grill.
- For a thicker coating, you can marinate the chicken in the sauce for 30 minutes before grilling.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 30
- Cholesterol: 95
Keywords: Bang Bang Chicken, Chicken Skewers, Spicy Chicken, Grilled Chicken, Easy Dinner