Grilled Bang Bang Chicken Skewers

The grill was already hot and my neighbor Dave was mid sentence about his mower when the smell of charred honey and soy drifted over the fence. He stopped talking, leaned over, and asked what on earth I was making. That was the summer these Bang Bang chicken skewers became the unofficial dish of every impromptu backyard gathering on our street.

My sister brought a batch of these to a fourth of July cookout and they disappeared before the burgers even made it off the grill. I watched three adults hover near the platter, pretending to chat, while strategically reaching for the last skewer.

Ingredients

• Chicken thighs or breasts (1.5 lbs): Thighs stay juicier on the grill but breasts work fine if that is what you have on hand.
• Soy sauce (2 tbsp): Use tamari if you need gluten free, and do not skip this because it is the backbone of the marinade.
• Olive oil (1 tbsp): Helps the marinade coat evenly and keeps the chicken from sticking to the grates.
• Honey (1 tbsp for marinade, 1 tbsp for sauce): The honey caramelizes on the grill and gives you those gorgeous char marks.
• Garlic powder (1 tsp): Granulated garlic distributes better than fresh here since it clings to every piece.
• Salt and black pepper: Simple seasonings that wake up everything else in the bowl.
• Mayonnaise (1/2 cup): The creamy base of the sauce and the reason it clings to the chicken so beautifully.
• Sweet chili sauce (3 tbsp): Adds a gentle warmth and sweetness that rounds out the sriracha heat.
• Sriracha (1 to 2 tbsp): Start with one tablespoon and taste before adding more because you can always add heat but you cannot take it away.
• Lime juice (1 tsp): Just a squeeze brightens the whole sauce and keeps it from tasting flat.
• Cilantro or scallions, sesame seeds, lime wedges: The garnishes are not optional in my house because they make the plate look as good as it tastes.

Instructions

Whisk the marinade together:

Combine soy sauce, olive oil, honey, garlic powder, salt, and pepper in a bowl until smooth, then toss in the chicken pieces and make sure every inch is coated.

Soak your skewers:

If you are using bamboo skewers, drop them in a pan of water for at least twenty minutes so they do not catch fire on the grill.

Mix the bang bang sauce:

Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until perfectly smooth, then set it aside so the flavors mingle.

Thread the chicken:

Pierce each piece through the center and slide them onto skewers, leaving a tiny gap between pieces so the edges get that smoky char.

Get the grill ripping hot:

Preheat to medium high, around 400 degrees, and oil the grates lightly so nothing sticks when you lay the skewers down.

Grill and turn patiently:

Cook the skewers for twelve to fifteen minutes, rotating every few minutes, until the chicken is cooked through and kissed with dark char marks.

Sauce and garnish:

Pull the skewers off the heat and drizzle the bang bang sauce over them generously, then scatter cilantro and sesame seeds on top.

Pin It

There is something about handing someone a skewer covered in that pink orange sauce that makes any evening feel like a celebration, even if it is just a random Tuesday on the patio.

What to Serve Alongside

These skewers love company, and I have served them over plain white rice, on top of a crunchy cabbage slaw, and once folded into warm flatbread like a taco. Grilled zucchini and bell peppers cook on the same grill at the same temperature, so throw some on while you are at it.

Swaps and Variations

Shrimp works beautifully with this same marinade, just cut the grilling time down to about four minutes per side. Firm tofu pressed dry and cubed is a surprisingly good vehicle for the sauce, and my vegetarian friend told me it was the best tofu she had ever eaten, which made my whole week.

Storage and Reheating

Leftover skewers keep well in the fridge for about three days, and I actually love them cold the next morning straight from the container. Store the sauce separately if you can because it holds up perfectly and reheating is not required.

• Reheat gently in a low oven or eat them cold for a protein packed lunch.
• Make extra sauce because you will want it for dipping everything else in your fridge.
• Always check internal temperature of reheated chicken reaches 165 degrees before serving.

Pin It

Every time I fire up the grill now, Dave appears at the fence within minutes. Some recipes just have a way of drawing people in, and these skewers are absolutely one of them.

Recipe FAQs

→ What makes Bang Bang sauce special?

Bang Bang sauce combines creamy mayonnaise with sweet chili sauce, Sriracha, honey, and fresh lime juice. This blend creates a perfect balance of sweet heat and tangy richness that complements grilled meats beautifully.

→ Can I bake these instead of grilling?

Yes, bake at 400°F for 18-20 minutes, turning halfway through. Broil for 2-3 minutes at the end to achieve that delicious charred exterior. The results will still be tender and flavorful.

→ How long should I marinate the chicken?

Minimum 15 minutes for flavor absorption, but up to 4 hours for deeper taste. The soy-based marinade tenderizes while infusing garlic and honey notes throughout the meat.

→ What's the best way to prevent bamboo skewers from burning?

Soak bamboo skewers in water for at least 20 minutes before threading the chicken. This simple step prevents them from scorching on the grill and ensures even cooking.

→ Can I make this dairy-free?

Absolutely! Use vegan mayonnaise in the sauce, and the entire dish becomes dairy-free while maintaining all the creamy texture and bold flavors.

→ What sides pair well with these skewers?

Grilled vegetables, fluffy jasmine rice, crisp Asian slaw, or fresh cucumber salad all complement the bold flavors. The skewers also shine wrapped in lettuce cups for a lighter option.