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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken drizzled in a creamy white-orange spicy mayo sauce. Sweet chili, sriracha, honey, and rice vinegar whisk into a glossy sauce that clings to crisp, char-kissed skewers.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Prep and skewer the chicken
  1. Season the chicken chunks with olive oil, salt, and pepper. Make sure every piece is evenly coated with the oil-speckled seasoning.
  2. Thread the chicken onto soaked wooden skewers. Leave a little space between chunks so they grill evenly and don’t steam.
  3. Marinate the skewers for 30 minutes. Let them rest at room temperature briefly if needed, but keep a close eye for food safety if your kitchen is warm.
Grill
  1. Grill the skewers over medium-high heat for 5-6 minutes per side until cooked through. Look for golden edges and no pink in the center, with light char and visible caramelization.
Make sauce and serve
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar for the bang bang sauce. Stir until smooth and creamy with a white-orange color.
  2. Drizzle the bang bang sauce over the grilled skewers and garnish with green onions and sesame seeds. Serve right away so the sauce stays glossy and the chicken remains hot.

Notes

Pro tip: for more caramelized edges, grill on a preheated grate and avoid moving the skewers too soon—let them form char before flipping. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven or on the grill just until warmed through. Freezing is not recommended because the sauce can break after thawing. For a gluten-free swap, ensure your sweet chili sauce is labeled gluten-free.