Grilled Bang Bang Chicken Skewers (Print View)
Char-grilled chicken skewers glazed in creamy, spicy Bang Bang sauce; quick marinade and vibrant garnishes for summer.
# 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 (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 (adjust 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)
# How-To Steps:
01 - In a mixing bowl, whisk together soy sauce, olive oil, honey, garlic powder, salt, and black pepper until well combined. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
02 - If using bamboo skewers, submerge them in water for at least 20 minutes to prevent burning on the grill.
03 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and creamy. Adjust the Sriracha quantity to reach your preferred level of heat. Set aside.
04 - Remove chicken from the marinade and thread the pieces tightly onto the prepared skewers, leaving a small gap between pieces for even cooking.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
06 - Place skewers on the hot grill and cook for 12–15 minutes, turning every 3–4 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on the edges.
07 - Remove 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 on the side.
# Expert Hints:
01 -
- The sauce comes together in about sixty seconds and tastes like something you would pay fourteen dollars for at a restaurant.
- Chicken thighs stay ridiculously juicy on the grill even if you accidentally overcook them a little, which I have done more times than I care to admit.
02 -
- If you skip soaking bamboo skewers they will burn, and the smell of singeing wood will overpower everything you are trying to enjoy.
- Making the sauce ahead and letting it sit in the fridge for an hour deepens the flavor more than you would expect from such a simple combination.
03 -
- Marinate the chicken for up to four hours if you have the time and the flavor payoff is absolutely worth the wait.
- Save a small amount of marinade before adding the raw chicken and brush it on the skewers during the last minute of grilling for an extra sticky glaze.