Grilled Bang Bang Chicken Skewers (Print Version)
Tender grilled chicken skewers coated in a zesty sweet-spicy sauce, perfect for summer outdoor cooking.
# What You'll Need:
→ Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp honey
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ½ tsp black pepper
08 - Bamboo or metal skewers
→ Bang Bang Sauce
09 - ½ cup mayonnaise
10 - 3 tbsp sweet chili sauce
11 - 1–2 tbsp Sriracha (adjusted to taste)
12 - 1 tbsp honey
13 - 1 tsp fresh lime juice
→ Garnish
14 - 2 tbsp chopped fresh cilantro or scallions
15 - 1 tbsp toasted sesame seeds
16 - Lime wedges (optional)
# Steps:
01 - In a mixing bowl, whisk together soy sauce, olive oil, honey, garlic powder, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to 4 hours for deeper flavor.
03 - If using bamboo skewers, submerge them in water for at least 20 minutes to prevent burning on the grill.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust Sriracha to reach desired heat level and set aside.
05 - Thread the marinated chicken pieces onto the prepared skewers, leaving a small gap between pieces for even cooking.
06 - Preheat grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
07 - Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until chicken is cooked through and lightly charred on all sides.
08 - Remove skewers from the grill and generously brush or drizzle with Bang Bang sauce. Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve with lime wedges.
# Expert Tips:
01 -
- The sauce is that perfect balance of creamy, sweet, and fiery that makes people close their eyes when they take the first bite.
- Everything comes together in about half an hour, which means you can decide to make it and be eating it almost before you change into your grilling clothes.
02 -
- Do not rush the marinade time because even fifteen minutes makes a real difference in how flavorful each bite tastes.
- If the sauce seems too thick, stir in a tiny splash of warm water until it reaches a drizzleable consistency.
03 -
- Pat the chicken dry before marinating so the soy sauce and honey cling to the meat instead of sliding off.
- Let the grilled skewers rest for two minutes before saucing them so the juices redistribute and stay inside where they belong.