Grilled Bang Bang Chicken Skewers (Printable)
Char-grilled chicken skewers glazed in creamy, spicy Bang Bang sauce; quick marinade and vibrant garnishes for summer.
# What You'll 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 - 8–10 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 Make:
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 to coat evenly. 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 to your preferred heat level and set aside.
05 - Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
06 - Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
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 lightly charred 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.
# Expert Tips:
01 -
- The bang bang sauce is the kind of thing you will want to put on everything from roasted broccoli to plain rice.
- Chicken thighs stay incredibly juicy even if you get distracted and leave them on the grill an extra minute.
02 -
- Marinating longer than four hours can make the chicken texture mushy because the soy sauce starts breaking down the fibers.
- If you skip soaking bamboo skewers they will catch fire faster than you expect and you will be blowing out little flames while guests watch.
03 -
- Pat the chicken dry before marinating so the soy sauce adheres instead of sliding off wet skin.
- Make a double batch of the bang bang sauce because you will absolutely want it for dipping leftover rice the next day.