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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken cubes glazed in a creamy spicy-sweet bang bang sauce. Skewers get lightly charred at the edges and finish with sesame seeds and green onion for a fresh, sticky-sauced bite.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 0.25 tsp salt plus more to taste
  • 0.25 tsp black pepper plus more to taste
  • 0.5 tsp garlic powder
Skewers
  • 8 wooden skewers soaked in water 30 minutes
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
Garnish and Serving
  • 2 tbsp sesame seeds
  • 2 tbsp green onions sliced
  • 4 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, salt, black pepper, and garlic powder, then toss with the chicken breast cubes to coat evenly. Set aside and let marinate for 30 minutes for flavor to soak in.
Skewer the chicken
  1. Thread the marinated chicken onto the soaked wooden skewers, keeping the cubes snug so they cook evenly. Arrange skewers so there’s a little space between them.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust heat or sweetness if needed.
Grill and glaze
  1. Preheat the grill to medium-high heat, then grill the skewers for 5–6 minutes per side until cooked through and lightly charred. Keep the lid closed as much as possible for steady heat.
  2. During the final 2 minutes of grilling, brush the skewers generously with bang bang sauce so it clings and caramelizes slightly. Grill just until the glaze looks glossy with charred edges.
Serve
  1. Serve immediately with extra sauce for dipping, topping with sesame seeds and green onions. Add lime wedges on the side so everyone can finish with a squeeze.

Notes

For best results, cut chicken into even 1.5-inch cubes so each skewer cooks through at the same rate, and brush the sauce only in the last 2 minutes to prevent burning. Refrigerate cooked leftovers in a sealed container for up to 3 days; freeze cooked skewers for up to 2 months (freeze without garnish, then add sesame seeds and green onions after reheating). For a lighter option, use light mayonnaise to reduce calories without changing the sauce texture much.