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Bang Bang Chicken Skewers

Bang Bang chicken skewers with juicy, smoky chicken cubes and a sweet-and-spicy Bang Bang sauce. Grilled until 165°F (74°C), then brushed in the final minutes for a sticky, glossy coating.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts Cut into 1½-inch cubes.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper Optional.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 wooden or metal skewers If using wooden skewers, soak in water for 30 minutes.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp Sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp garlic Minced.
Garnish
  • 0.25 cup chopped green onions
  • 1 tbsp sesame seeds
  • 1 tbsp fresh cilantro Optional.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Prep
  1. If using wooden skewers, soak them in water for 30 minutes, then drain well before threading.
  2. In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper to form a thick seasoning coating.
  3. Toss the chicken cubes until evenly coated with the seasoning mixture.
  4. Thread the chicken pieces onto skewers, leaving a little space between pieces for even heat.
Make the sauce
  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and minced garlic until smooth and glossy.
Grill
  1. Grill the skewers over medium-high heat for 10–12 minutes, turning occasionally, until the chicken reaches 165°F (74°C).
  2. Brush the skewers generously with Bang Bang sauce during the final 2 minutes of cooking so it clings and caramelizes slightly.
  3. Drizzle with additional sauce before serving for extra coating.
  4. Finish by sprinkling sesame seeds and chopped green onions over the skewers, with cilantro if using.

Notes

Pro tip: brush the sauce only in the last 2 minutes to prevent burning while still getting a sticky glaze. Store leftover skewers covered in the fridge for up to 3 days; reheat gently so the chicken stays juicy. Freezing is not recommended for best sauce texture. For a lighter option, swap mayonnaise for light mayo or a Greek-yogurt mayo blend.