Name: Bang Bang Chicken Skewers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch chunks; 2 tablespoons neutral oil (canola, avocado, or grapeseed); 2 tablespoons soy sauce; 1 tablespoon lime juice or rice vinegar; 1 tablespoon honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup mayonnaise; 3 tablespoons sweet chili sauce; 1-2 tablespoons sriracha or other chili garlic sauce, to taste; 1 tablespoon honey; 1 tablespoon lime juice; 1 teaspoon soy sauce; 1 clove garlic, very finely minced or grated; 2 whole green onions, thinly sliced; 1 tablespoon toasted sesame seeds; fresh cilantro or parsley, chopped; lime wedges, for serving

Bang Bang Chicken Skewers Recipe hits every craving at once: juicy grilled chicken, smoky edges, and a creamy, spicy-sweet sauce that makes you want to lick the plate. This recipe works well for busy weeknights or casual parties, since it comes together in about 35 minutes start to finish. I tested this version so many times that my neighbors now ask, “Is it a Bang Bang night?” every time they smell the grill.

Why You Should Try This Bang Bang Chicken Skewers Recipe

This Bang Bang Chicken Skewers Recipe gives you tender, flavorful chicken with crisp, caramelized bits and a sauce that balances heat, tang, and sweetness. The skewers cook quickly, use simple ingredients, and still taste like something from a restaurant menu.

You can prep everything ahead, stash it in the fridge, and just grill when guests arrive. Kids usually love the sauce when you dial back the spice, and spice fans can add extra chili sauce on top.

“These Bang Bang Chicken Skewers disappeared faster than any appetizer I have ever served, and everyone begged for the recipe. ★★★★★”

Ingredients You’ll Need

Chicken & Marinade

1 ½ pounds boneless skinless chicken thighs, cut into 1 ½ inch chunks
- Thighs stay juicy and forgiving; you can use chicken breast if you watch the cook time closely.
2 tablespoons neutral oil (canola, avocado, or grapeseed)
2 tablespoons soy sauce
1 tablespoon lime juice or rice vinegar
1 tablespoon honey or brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger in a pinch)
½ teaspoon kosher salt
¼ teaspoon black pepper

Bang Bang Sauce

This sauce gives the Bang Bang Chicken Skewers Recipe its signature flavor.

½ cup mayonnaise
- Use full-fat mayo for the best texture; Japanese Kewpie mayo tastes extra rich if you have it.
3 tablespoons sweet chili sauce
- Any Thai-style sweet chili sauce works; I often use Mae Ploy or the store brand.
1–2 tablespoons sriracha or other chili garlic sauce, to taste
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon soy sauce
1 clove garlic, very finely minced or grated

Garnishes (Optional but Highly Recommended)

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Fresh cilantro or parsley, chopped
Extra lime wedges

Equipment

Grill (gas, charcoal, or grill pan on the stove)
Metal skewers or wooden skewers soaked in water at least 20 minutes
Mixing bowls
Whisk
Tongs
Instant-read thermometer (helps you avoid dry chicken)

Tips & Tricks

Cut the chicken into even pieces so the skewers cook at the same rate.
Soak wooden skewers in water for at least 20–30 minutes so they do not burn on the grill.
Pat the chicken dry before marinating so the marinade clings better and browns nicely.
Marinate at least 20 minutes, but aim for 2–4 hours in the fridge for deeper flavor.
Reserve some sauce in a separate bowl for serving so raw chicken never touches it.
Oil the grill grates lightly and preheat well so the chicken releases easily and gets good char.
Thread the chicken with a little space between pieces so heat circulates and cooks evenly.
Cook over medium-high heat so the outside caramelizes while the inside stays juicy.
Brush a thin layer of sauce on the skewers during the last minute of grilling to avoid burning the sugars.
Taste the sauce before serving and adjust with more lime for tang, honey for sweetness, or sriracha for heat.

How to Make Bang Bang Chicken Skewers Recipe

Mix the Marinade

Add the oil, soy sauce, lime juice, honey, minced garlic, grated ginger, salt, and pepper to a medium bowl.
Whisk until the mixture looks smooth and slightly thickened.
Taste a tiny drop and adjust the salt or lime if needed.

Prep and Marinate the Chicken

Trim extra fat from the chicken thighs and cut them into 1 ½ inch chunks.
Add the chicken pieces to the bowl with the marinade and toss until every piece looks coated.
Cover and chill for at least 20 minutes and up to 4 hours, stirring once if you can.

Make the Bang Bang Sauce

Add mayonnaise, sweet chili sauce, sriracha, honey, lime juice, soy sauce, and minced garlic to a clean bowl.
Whisk until the sauce turns smooth and creamy with a light pink color.
Taste and adjust: add more sriracha for heat, more honey for sweetness, or more lime for brightness.
Set aside about half the sauce for serving and keep it chilled; use the other half for brushing the skewers.

Thread the Skewers

If you use wooden skewers, drain them after soaking.
Thread the marinated chicken onto the skewers, packing the pieces close but not squished tight.
Lay the finished skewers on a tray and let them sit at room temperature 10–15 minutes while you heat the grill.

Preheat the Grill

Heat your grill to medium-high heat.
Clean the grates and oil them lightly with a paper towel dipped in oil and held with tongs.
Keep the Bang Bang sauce and a brush nearby so you can glaze the skewers near the end.

Grill the Bang Bang Chicken Skewers

Place the skewers on the hot grill and cook 4–5 minutes on the first side without moving them too much.
Flip the skewers and cook another 3–5 minutes, until the chicken looks cooked through and lightly charred in spots.
Check the internal temperature; aim for 165°F in the thickest piece.

Glaze with Sauce

During the last minute of grilling, brush the skewers lightly with some of the Bang Bang sauce you set aside for cooking.
Flip once more and brush the other side, then cook just long enough to set the glaze without burning.
Transfer the skewers to a platter and let them rest a couple of minutes.

Garnish and Serve

Drizzle or spoon some of the fresh, untouched Bang Bang sauce over the skewers or serve it on the side for dipping.
Sprinkle with sliced green onions, toasted sesame seeds, and chopped cilantro or parsley.
Serve hot with lime wedges so everyone can squeeze extra brightness over their portion.

What to Serve with Bang Bang Chicken Skewers Recipe

These Bang Bang Chicken Skewers pair nicely with steamed jasmine rice, coconut rice, or simple garlic butter noodles. You can add a crisp side like cucumber salad, shredded cabbage slaw, or a crunchy green salad with a light vinaigrette. Roasted or grilled vegetables such as broccoli, bell peppers, or zucchini also match the sweet heat of the sauce. For drinks, try iced tea, sparkling water with citrus, or a fruity mocktail.

Storage Options

Store leftover Bang Bang Chicken Skewers in an airtight container in the fridge for up to 3 days.
Keep extra Bang Bang sauce in a separate sealed container in the fridge for up to 5 days.
Freeze cooked chicken (without fresh garnishes) in a freezer bag or container for up to 2 months.
Reheat gently in a skillet over medium heat or in a 350°F oven until hot; add a fresh drizzle of sauce after reheating so the flavor stays bright and creamy.