Bang Bang Chicken Skewers

There’s something magical about food on a stick. Whether it’s a backyard barbecue, a casual dinner night, or an appetizer for game day, these Bang Bang Chicken Skewers bring a spicy, creamy kick that’s hard to resist. Juicy grilled chicken, a smoky char from the grill, and that irresistible sweet-heat Bang Bang sauce—this is one of those recipes that checks all the boxes.

I first made this recipe for a summer cookout when I wanted something fun, fast, and just a little different from the usual grilled fare. Let’s just say, the platter was empty long before the burgers and hot dogs were touched. Since then, it’s become a go-to in our house, especially when the grill is fired up. Even better? You only need about 30 minutes total to pull this off, and it’s easy to double for a bigger group.

What really takes these skewers over the top is that signature Bang Bang sauce—creamy mayo, sweet chili sauce, a little sriracha heat, and just a touch of honey if you’re in the mood for a sweet finish. Whether you brush it on the grilled chicken or serve it on the side for dipping, you’ll be glad you didn’t skip it.

Let’s jump in and get these skewers on the grill!

this recipe

Ingredients You’ll Need

For the Chicken Skewers:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Wooden or metal skewers

For the Bang Bang Sauce:

• ¼ cup mayonnaise

• 2 tablespoons sweet chili sauce

• 1 tablespoon sriracha (adjust to your heat preference)

• 1 teaspoon honey (optional, for added sweetness)

STEP 1: Season the Chicken

Start by cutting your chicken breasts into bite-sized chunks. I like to keep the pieces about 1 to 1½ inches so they cook evenly without drying out.

In a medium bowl, toss the chicken with the olive oil, garlic powder, paprika, salt, and pepper. This simple seasoning mix adds a smoky, savory base that works perfectly with the sweet and spicy Bang Bang sauce.

If you have time, you can let the seasoned chicken rest in the fridge for about 15–30 minutes to absorb the flavors. This isn’t required, but it does make a subtle difference if you’re not in a rush.

STEP 2: Skewer the Chicken

Thread the seasoned chicken pieces onto skewers, leaving a little space between each piece so they cook evenly. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes beforehand—this helps keep them from burning on the grill.

You can use metal skewers too, especially if you grill a lot. They don’t burn, and they’re reusable, which is a nice bonus.

STEP 3: Heat Up the Grill

Preheat your grill or grill pan over medium-high heat. You want it hot enough to get those nice charred grill marks, but not so hot that the outside burns before the chicken is fully cooked.

Once your grill is ready, place the skewers on and cook for 4 to 5 minutes per side, flipping only once or twice. The chicken is done when it’s cooked through and has some golden-brown edges. Internal temperature should hit 165°F if you’re using a meat thermometer.

If you’re cooking indoors, a grill pan or even a stovetop skillet will work fine. You just might miss out on some of that smoky flavor—but the sauce more than makes up for it.

Now that your chicken is sizzling away on the grill and soaking up all that savory seasoning, it’s time to talk about the real star of this dish: the Bang Bang sauce.

This creamy, spicy, slightly sweet sauce is what sets these skewers apart from any ordinary grilled chicken recipe. It’s the kind of sauce that has people licking their fingers and asking for the recipe before the meal’s even over. The best part? It only takes a few minutes and a handful of pantry ingredients.

Let’s keep this cooking party going with the next steps.

STEP 4: Make the Bang Bang Sauce

While the chicken is grilling, go ahead and whip up your Bang Bang sauce. It couldn’t be simpler.

In a small bowl, combine:

• ¼ cup mayonnaise

• 2 tablespoons sweet chili sauce

• 1 tablespoon sriracha (you can adjust more or less depending on your spice level)

• 1 teaspoon honey (this part is optional, but I like the way it balances the heat)

Stir everything together until the sauce is smooth and creamy. You can taste and adjust as needed—more sriracha if you like it extra spicy, or a touch more honey if you prefer a sweeter kick. This sauce is all about balance, and a little tweak here or there makes it your own.

Pro Tip: If you want to make it ahead, you totally can. Just store it in the fridge in a sealed container—it’ll keep for up to a week.

STEP 5: Brush or Serve the Sauce

Once your chicken skewers are beautifully grilled and cooked through, it’s time to sauce them up.

You have two options here:

1. Brush the sauce over the skewers while they’re still hot. This helps it melt into the chicken a bit, making each bite juicy and flavorful.

2. Serve the sauce on the side as a dip. This works great for parties or if you’re serving folks who might want more or less sauce.

Honestly, I usually do both. A light brush while they’re warm, and then extra sauce on the side. Because more Bang Bang sauce is never a bad thing.

TIPS TO MAKE THIS RECIPE EVEN BETTER

This is one of those recipes that’s simple and versatile, so here are a few extra tips to make it even more foolproof (and delicious):

• Marinate for Extra Flavor: If you have the time, marinate your chicken in half the Bang Bang sauce for 30 minutes before grilling. Just don’t use that same sauce for serving unless you boil it first—it’s touched raw chicken.

• Use Chicken Thighs for More Juiciness: Boneless, skinless chicken thighs are slightly fattier than breasts, which means they’re extra juicy when grilled. Either cut works, so go with what you like.

• Don’t Overcrowd the Skewers: Give each chicken piece a little breathing room on the skewer. This helps them cook evenly and get that delicious char.

• Grill Alternatives: No grill? No problem. You can bake the skewers at 400°F for about 18–20 minutes or air fry them at 375°F for around 12–15 minutes, flipping halfway through. Same flavor, less outdoor mess.

• Serving Suggestions: These skewers make a great appetizer, but you can also turn them into a full meal. Serve them over jasmine rice, with a crisp cucumber salad, or wrap them in lettuce for a light, low-carb option.