Grilled Bang Bang Chicken Skewers

The smell of charcoal and sweet chili hit me at a backyard cookoff three summers ago, and I spent the rest of the party hovering near the grill asking the host endless questions about that sauce.

I brought these to a friends rooftop gathering last July and watched a tray of forty skewers vanish in under ten minutes, which told me everything I needed to know.

Ingredients

• 1.5 lbs boneless skinless chicken thighs: Thighs are far more forgiving than breasts and hold onto the marinade beautifully.
• 2 tbsp soy sauce or tamari: Tamari keeps this gluten free and adds a slightly richer, deeper saltiness.
• 1 tbsp olive oil: Helps the marinade coat every piece and keeps the chicken from sticking to the grill.
• 1 tbsp honey: Balances the salt and encourages a gorgeous caramelized char.
• 1 tsp garlic powder: Distributes garlic flavor more evenly than fresh cloves in a quick marinade.
• Salt and black pepper: A simple seasoning base that lets the sauce be the star.
• Bamboo or metal skewers: Soak bamboo ones for at least twenty minutes so they do not ignite on the grill.
• Half cup mayonnaise: The creamy backbone of the bang bang sauce, so use a brand you enjoy plain.
• 3 tbsp sweet chili sauce: Adds a gentle fruity heat that rounds out the sriracha.
• 1 to 2 tbsp sriracha: Start with one tablespoon, taste, and decide if you want more fire.
• 1 tbsp honey for the sauce: A second dose of sweetness ties the spicy and creamy elements together.
• 1 tsp lime juice: A bright squeeze at the end wakes up the whole sauce.
• Chopped cilantro or scallions: Fresh herbs on top make the dish look and taste finished.
• Toasted sesame seeds: A nutty crunch that makes every bite a little more interesting.
• Lime wedges for serving: Optional but highly recommended for anyone who loves an extra hit of citrus.

Instructions

Whisk the marinade together:

Combine soy sauce, olive oil, honey, garlic powder, salt, and pepper in a bowl until smooth, then toss in the chicken pieces and make sure every side is coated.

Soak the skewers:

If you are using bamboo skewers, submerge them in water for at least twenty minutes so they survive the grill without scorching.

Build the bang bang sauce:

Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until completely smooth, then taste and adjust the heat level to your liking.

Thread the chicken:

Poke the marinated pieces onto skewers, leaving a tiny gap between each chunk so the heat can reach every side.

Preheat the grill:

Get your grill or grill pan to medium high, around 400 degrees, and give it a light oiling so nothing sticks.

Grill and turn:

Lay the skewers down and cook for twelve to fifteen minutes, rotating every three or four minutes until you see nice char marks and the chicken is cooked through.

Sauce them up:

Pull the skewers off the heat and drizzle or brush the bang bang sauce generously over every side while the chicken is still hot.

Finish and serve:

Scatter cilantro or scallions and sesame seeds over the top, hand out lime wedges, and watch people reach for seconds immediately.

Save

The night those skewers disappeared at the rooftop party, someone asked me if I could teach them the sauce recipe, and we ended up standing in the kitchen whisking a second batch at midnight.

What to Serve Alongside

These skewers love company, and a big bowl of steamed jasmine rice soaks up any extra sauce that drips off the chicken.

Making It Your Own

Swap the chicken for large shrimp and cut the grilling time in half, or press extra firm tofu into cubes for a vegetarian version that still picks up plenty of char.

Storing and Reheating

Leftover skewers keep well in the fridge for up to three days and reheat beautifully in a hot skillet to bring back the crispy edges.

• Store the sauce in a separate container so the chicken does not get soggy overnight.
• A quick sear in a cast iron pan restores more crunch than the microwave ever will.
• Always check that reheated chicken reaches 165 degrees internally before serving.

Save

Fire up the grill, whisk that sauce, and enjoy the kind of dish that makes people linger near the table long after the food is gone.

Questions & Answers

→ How long should I marinate the chicken?

Marinate at least 15 minutes to infuse flavor; for deeper flavor, refrigerate up to 4 hours. Avoid overly long marinades with high-acid components to prevent drying the meat.

→ Can I use chicken breasts instead of thighs?

Yes. Breasts will be leaner and cook slightly faster; watch timing and remove from heat once internal temperature reaches 165°F (74°C). Thighs stay juicier and tolerate a bit more cooking without drying out.

→ How do I make this gluten-free?

Use tamari or a certified gluten-free soy sauce and check the sweet chili sauce label for hidden gluten. Everything else in the dish is naturally gluten-free when those swaps are made.

→ How do I prevent skewers from burning on the grill?

If using bamboo, soak skewers in water for at least 20 minutes before grilling. Keep the grill at medium-high rather than high, and position skewers away from direct flame if flare-ups occur. Metal skewers are an easy alternative.

→ What grill temperature and cook time should I use?

Preheat to medium-high, about 400°F (200°C). Grill skewers 12–15 minutes, turning every 3–4 minutes until pieces are cooked through and lightly charred. Use an instant-read thermometer to ensure 165°F internal temperature for chicken.

→ How should I store and reheat leftovers?

Refrigerate cooked skewers in an airtight container for 3–4 days. Reheat gently in a 350°F oven or in an air fryer to restore char; brush with reserved sauce after reheating. Freeze cooked chicken for up to 2 months and thaw overnight before reheating.