Pin it Enjoy tender chicken pieces skewered and grilled to perfection, seasoned with smoky paprika and garlic. The skewers are glazed with a creamy, spicy-sweet bang bang sauce made from mayo, chili, sriracha, honey, and rice vinegar, delivering a rich, balanced flavor. Garnished with fresh cilantro, scallions, and toasted sesame seeds, these skewers bring a vibrant aroma and zesty finish. Perfect for quick weeknight meals or party appetizers, they pair well with rice, lettuce wraps, or salads. Soaking wooden skewers and marinating chicken enhances flavor and ensures juicy results.
Last summer my friend Sarah brought these skewers to a rooftop potluck and I literally hovered near the platter all night. The sauce hit everything I crave—creamy, sweet, then that slow sriracha burn. Now they are my go-to when I want something that feels special but comes together in under 40 minutes.
I made these for my dads birthday cookout and watched my usually reserved uncle go back for thirds. Something about food on sticks makes people relax and laugh more. By the time I brought out the second batch, everyone had sauce on their chins and was asking for the recipe.
Ingredients
- Chicken: Thighs stay juicier than breasts but either works beautifully here
- Olive oil: Helps the spices cling and prevents sticking on the grill
- Garlic powder: Distributes more evenly than fresh garlic in the dry rub
- Smoked paprika: Adds that gorgeous charred flavor even if your grill is inconsistent
- Salt and black pepper: The foundation that makes all other flavors pop
- Skewers: Metal skewers conduct heat and cook chicken faster, wooden ones give you more time
- Mayonnaise: The creamy base that mellows the heat into something craveable
- Sweet chili sauce: Thai style sauce brings that signature sweet tangy balance
- Sriracha: Start with one tablespoon and add more if you love the burn
- Honey: Rounds out the heat and helps the sauce cling to the chicken
- Rice vinegar: Just enough acid to cut through all that creamy richness
- Fresh herbs: Cilantro or scallions add a bright fresh finish against the rich sauce
- Toasted sesame seeds: These little nutty crunches make every bite interesting
Instructions
- Prep your skewers:
- Soak wooden skewers for at least 20 minutes so they do not turn into embers on the grill
- Fire up the grill:
- Get it to medium high heat—you should be able to hold your hand above the grates for about 3 seconds
- Season the chicken:
- Toss the cubes with olive oil and all the spices until every piece is coated
- Thread the skewers:
- Push pieces close enough to touch but not so tight that they steam instead of grill
- Grill to perfection:
- Cook 5 to 7 minutes per side until you see nice char marks and the inside hits 165 degrees
- Whisk the sauce:
- While chicken cooks stir all sauce ingredients until completely smooth
- Sauce it up:
- Brush or drizzle that Bang Bang sauce generously while the skewers are still hot
- Finish and serve:
- Sprinkle with herbs and sesame seeds then serve with lime wedges for squeezing
Pin it These skewers have become my summer hosting secret weapon. People stand around the grill watching them cook, then hover near the platter until they are gone.
Make It Your Own
I have tried this sauce technique on shrimp and salmon with incredible results. The spice rub works equally well on pork cubes or even firm tofu for a vegetarian version.
Serving Suggestions
Serve over fluffy jasmine rice to soak up every drop of that sauce. Or go lighter with butter lettuce cups for a fresh contrast to the rich flavors.
Storage And Prep
The sauce keeps for a week in the fridge and actually gets better after a day. You can cut and season the chicken up to 24 hours ahead, then just grill when ready.
- Thread skewers up to 4 hours before grilling and keep covered in the fridge
- Double the sauce recipe and use the extra on rice bowls all week
- Leftovers reheat beautifully in a 350 degree oven for 10 minutes
Pin it These skewers turn any Tuesday dinner into something that feels like a celebration. Enjoy every messy delicious bite.
Recipe Q&A
- → How do I prevent wooden skewers from burning on the grill?
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Soak wooden skewers in water for at least 20 minutes before grilling. This helps keep them from burning and ensures even cooking.
- → Can I use chicken thighs instead of breasts for these skewers?
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Yes, boneless skinless chicken thighs work well because they stay juicy and flavorful during grilling.
- → What is the best way to adjust the spiciness of the sauce?
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Modify the amount of sriracha sauce to control the heat. For milder flavor, reduce it; add more for extra spice.
- → How long should I grill the chicken skewers?
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Grill for 5–7 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
- → What are some good side dishes to serve with these skewers?
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Pair with steamed rice, fresh salad, or crisp lettuce wraps to complement the flavors and create a balanced meal.
