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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy, charred grilled chicken glazed in a creamy spicy-sweet bang bang sauce. Each skewer gets brushed with sauce in the final minutes for a glossy finish, then topped with sesame seeds and green onion.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb chicken breast Cut into 1.5-inch cubes.
  • 2 tbsp olive oil
  • salt
  • black pepper
  • garlic powder
  • wooden skewers Soaked in water for 30 minutes.
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • sesame seeds For garnish.
  • green onions For garnish.
  • lime wedges For serving.

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, salt, black pepper, and garlic powder, then toss with the chicken cubes until evenly coated and set aside to marinate for 30 minutes.
  2. After marinating, thread the chicken onto soaked wooden skewers, leaving small gaps between cubes for even grilling.
Make bang bang sauce
  1. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
Grill and glaze
  1. Preheat the grill to medium-high heat, then grill the skewers for 5–6 minutes per side until cooked through and lightly charred at the edges.
  2. During the final 2 minutes of grilling, brush the skewers generously with bang bang sauce until glossy and lightly set.
Serve
  1. Serve immediately with extra sauce for dipping, topped with sesame seeds and green onions, and with lime wedges on the side.

Notes

Pro tip: Brush on the bang bang sauce only near the end so it clings without burning. Refrigerate leftover chicken in an airtight container for up to 3 days; reheat on a grill pan or in the oven until warmed through. Freezing is not recommended for the best texture. For a lighter option, use light mayonnaise to keep the sauce creamy with less fat.