Grilled Bang Bang Chicken Skewers (Print View)
Charred chicken skewers with creamy spicy Bang Bang sauce, cilantro, sesame, and lime—ready in 35 minutes.
# What You Need:
→ Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
02 - 2 tbsp soy sauce (use tamari for gluten-free version)
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 fresh cilantro or scallions, chopped
15 - 1 tbsp toasted sesame seeds
16 - Lime wedges
# How to Make It:
01 - In a mixing bowl, whisk together the soy sauce, olive oil, honey, garlic powder, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat. Cover and refrigerate 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 the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust the Sriracha quantity to reach your preferred heat level, then set aside.
05 - Thread the marinated chicken pieces evenly onto the prepared skewers, leaving a small gap between each piece for even cooking.
06 - Preheat the grill to medium-high heat, approximately 400°F.
07 - Place the skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until the chicken is cooked through and develops a light char on the edges.
08 - Remove the skewers from the grill and generously brush or drizzle with the Bang Bang sauce. Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve with lime wedges alongside.
# Expert Tips:
01 -
- The sauce hits every note at once, sweet, spicy, tangy, and rich, and you can dial the heat exactly where you want it.
- Chicken thighs stay juicy on the grill even if your timing is slightly off, which makes this forgiving for casual cooks.
02 -
- If you marinate the chicken longer than four hours the salt will start drawing out moisture and the texture becomes rubbery on the grill.
- Letting the skewers rest for two minutes after grilling helps the juices redistribute so the chicken does not dry out on the plate.
03 -
- Pat the chicken pieces dry before adding them to the marinade so the seasonings adhere properly instead of sliding off a wet surface.
- Reserve a small amount of sauce before it touches raw meat so you have a clean batch for drizzling at the end.