Bang Bang Chicken Skewers (Printable)
Tender grilled chicken cubes tossed in a creamy, spicy Bang Bang sauce with sweet chili and sriracha flavors.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless skinless chicken breasts or thighs, cut into 1 inch cubes
02 - 2 tbsp vegetable oil
03 - 1 tsp garlic powder
04 - 1 tsp soy sauce
05 - 1/2 tsp ground black pepper
06 - 1/2 tsp salt
→ Bang Bang Sauce
07 - 1/3 cup mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha sauce
10 - 1 tbsp honey
11 - 1 tsp rice vinegar
→ Garnishes
12 - 1 tbsp sesame seeds
13 - 2 scallions, thinly sliced
14 - Fresh cilantro leaves
# How to Make It:
01 - Combine chicken cubes with vegetable oil, garlic powder, soy sauce, black pepper, and salt in a bowl. Marinate for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Thread marinated chicken pieces onto skewers. If using wooden skewers, soak in water for 20 minutes prior to use to prevent burning during grilling.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F.
04 - Place skewers on grill and cook for 10-15 minutes, turning every 3-4 minutes, until chicken reaches internal temperature of 165°F and develops light char marks.
05 - While chicken grills, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth and fully incorporated.
06 - Transfer cooked skewers to serving plate. Brush generously with Bang Bang sauce or drizzle over top. Sprinkle with sesame seeds, scallions, and cilantro. Serve immediately.
# Expert Suggestions:
01 -
- The sauce balances creamy heat with just enough sweetness that even mild eaters go back for seconds
- Everything can be prepped ahead and grilled last minute making it perfect for feeding a crowd
02 -
- Wooden skewers that aren't soaked will burn and disintegrate on the grill, so either use metal ones or remember this step
- Reserve some sauce on the side for dipping because people always want more than what's brushed on top
03 -
- Room temperature chicken cooks more evenly than cold straight from the fridge
- Double the sauce recipe and keep the extra in a jar for quick weeknight meals