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Bang Bang Chicken Skewers

Bang bang chicken skewers with a creamy spicy bang bang sauce—grilled until the chicken is cooked through and lightly golden. The skewers get a white-orange drizzle made from sweet chili, sriracha, honey, and rice vinegar, finished with green onions and sesame seeds.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts cut into chunks
  • 2 tbsp olive oil
  • 0.5 salt to taste
  • 0.5 pepper to taste
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
Skewers and garnish
  • 1 wooden skewers soaked
  • 1 green onions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 grill

Method
 

Prep and marinate
  1. Season the chicken chunks with olive oil, salt, and pepper, coating evenly and aiming for a lightly glossy surface. Let the chicken marinate for 30 minutes in the fridge.
  2. Thread the chicken onto soaked wooden skewers, leaving a little space between pieces so they grill evenly. Place the skewers on a tray while you preheat the grill.
Grill
  1. Preheat the grill to medium-high heat and grill the skewers for 5-6 minutes per side until cooked through. Turn once so you get even grill marks and a golden finish.
Make sauce and serve
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until the mixture looks smooth and glossy. Taste once and keep whisking until fully combined.
  2. Drizzle the bang bang sauce over the grilled skewers and garnish with green onions and sesame seeds. Serve immediately, aiming for a visible white-orange drizzle over the chicken.

Notes

Pro tip: Thread chicken pieces tightly enough to stay together on the grill, but don’t overcrowd—space helps them cook through by the time the outside turns golden. Refrigerate leftovers in an airtight container for up to 3 days; freeze the grilled chicken (without garnish) up to 2 months for best texture, then thaw and rewarm gently. For a lighter option, use light mayonnaise in the bang bang sauce to cut calories while keeping the sweet-spicy drizzle.