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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken glazed in creamy, spicy-sweet bang bang sauce. Charred at the edges with sesame seeds and green onion for a smoky, sticky finish.
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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 skewers
  • 1.5 lb chicken breast cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.5 tsp garlic powder to taste
  • wooden skewers, soaked in water 30 minutes
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • sesame seeds for garnish
  • green onions for garnish
  • lime wedges for serving
  • extra bang bang sauce for dipping

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the chicken
  1. Whisk olive oil, salt, black pepper, and garlic powder, then toss with chicken cubes to coat evenly.
  2. Let the chicken marinate for 30 minutes at room temperature or in the refrigerator, until the surface looks slick and seasoned.
Skewer and make the sauce
  1. Thread the marinated chicken onto the soaked wooden skewers, leaving a little space between cubes so they char instead of steaming.
  2. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth, creamy, and pourable.
Grill and glaze
  1. Grill the skewers over medium-high heat for 5–6 minutes per side until cooked through and lightly charred at the edges.
  2. 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 sauce for dipping and top with sesame seeds and green onions, with lime wedges on the side.

Notes

Pro tip: fully soak wooden skewers in water for 30 minutes so they don’t scorch on the grill. Refrigerate leftover chicken in an airtight container for up to 3 days; freeze cooked skewers for up to 2 months and reheat until hot. For a lighter option, swap mayonnaise for light mayo to keep the sauce creamy with less fat.