Delicious Bang Bang Chicken Skewers
These Bang Bang Chicken Skewers feature tender chicken marinated in a savory blend of spices, grilled to perfection, and coated in a creamy, sweet, and spicy Bang Bang sauce. Perfect for a flavorful meal or appetizer.
Equipment
- Medium bowl
- Small bowl
- Whisk
- Grill
- Wooden or metal skewers
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce Thai-style
- 2 tbsp sriracha adjust to your spice preference
- 1 tbsp honey or maple syrup
- ½ tsp rice vinegar optional
For Serving
- Wooden or metal skewers if using wooden, soak them in water for at least 30 minutes
- Fresh cilantro, chopped for garnish
- Sesame seeds for garnish
Instructions
Prepare Chicken
- In a bowl, combine chicken with olive oil, soy sauce, garlic powder, smoked paprika, and black pepper. Toss well to coat all pieces, then marinate for 15-30 minutes.
Make Bang Bang Sauce
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, and optional rice vinegar until smooth. Adjust spice and sweetness to your preference.
Preheat Grill & Skewer Chicken
- Preheat your grill to medium-high heat and soak wooden skewers if using. Thread the marinated chicken onto the skewers, leaving small spaces between pieces for even cooking.
Grill the Chicken
- Lightly oil the grill grates. Place skewers on the hot grill and cook for 3-4 minutes per side, turning occasionally, until cooked through with char marks. Ensure the internal temperature reaches 165°F (74°C).
Sauce and Serve
- Remove skewers from the grill. Brush generously with Bang Bang sauce or serve the sauce on the side for dipping. Garnish with fresh chopped cilantro and sesame seeds.
Notes
For extra flavor, marinate the chicken for up to 4 hours in the refrigerator. If you don't have a grill, you can bake or pan-fry the chicken. Adjust the amount of sriracha in the sauce to control the spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.