Crispy edges with juicy, tender bites inside — that’s exactly what you get with this Spicy Bang Bang Chicken Skewers Recipe. It’s the kind of flavor-packed dish that turns any simple meal into something memorable and a little adventurous.
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Why You'll Love This Recipe
This recipe has quickly become a favorite in my house, and I’m excited to share it with you because of how easy it is and the incredible taste it packs. It’s the perfect mix of spicy, sweet, and creamy, with a crispy char from the grill that you just can’t beat.
- Perfect balance of flavors: The spicy sriracha and sweet Thai chili sauce paired with creamy mayo makes every bite pop.
- Quick and simple prep: You’ll have these skewers ready in under half an hour — perfect for busy weeknights or last-minute gatherings.
- Grill-friendly: Whether you’re using a backyard grill or a grill pan, it’s ideal for bringing that smoky, charred goodness indoors or out.
- Versatile and crowd-pleasing: Great as an appetizer, main dish, or party snack, and easy to customize based on your spice tolerance.
Ingredients & Why They Work
Each ingredient in this Spicy Bang Bang Chicken Skewers Recipe plays a crucial role in building layers of flavor. From the spices that season the chicken to the creamy yet fiery sauce, everything blends together beautifully for that signature bang bang kick.
- Chicken thighs: I love thighs here because they stay juicy on the grill better than breast meat, giving you tender, flavorful bites.
- Paprika, garlic powder, onion powder, black pepper, sea salt: These spices add depth without overpowering the chicken, creating a savory base.
- Honey: Just a touch balances the heat and adds a nice caramelization when grilled.
- Olive oil: Helps the marinade coat the chicken evenly and keeps it nicely moist as it cooks.
- Mayonnaise: Provides the creamy texture needed in the sauce and helps mellow the spice.
- Lemon juice: Adds a fresh zing that cuts through the richness of the mayo.
- Sweet Thai chili sauce: Gives a sweet heat that’s unique and impossible to replicate with other chili sauces.
- Sriracha sauce: Brings the fiery kick that defines the “spicy” part of the recipe.
Make It Your Way
I like to tweak this Spicy Bang Bang Chicken Skewers Recipe depending on my mood or what’s in the fridge. Sometimes I swap out a little mayo for Greek yogurt to lighten it up or adjust the heat by adding more or less sriracha.
- Variation: I recently tried adding a splash of soy sauce to the marinade for a savory umami boost, and it was a game-changer—definitely worth experimenting with!
- Spice Level: If you’re heat-sensitive, cut the sriracha in half and add extra honey to keep it balanced.
- Vegetarian Swap: For a twist, grill firm tofu chunks marinated in the same sauce—it works surprisingly well.
Step-by-Step: How I Make Spicy Bang Bang Chicken Skewers Recipe
Step 1: Prep the chicken and marinade
Start by cutting the chicken thighs into 1-inch cubes. Toss them in a bowl with paprika, garlic and onion powders, black pepper, sea salt, honey, and olive oil. I like to mix half the bang bang sauce right in here—that way the chicken soaks up all those bold flavors before it hits the grill. Keep some sauce aside for basting and serving later.
Step 2: Skewer and preheat the grill
Thread the chicken pieces onto skewers, spacing them evenly so they cook uniformly. While you do this, fire up your grill to high heat. A hot grill gives you that signature sear and slightly charred edges that make these skewers so irresistible.
Step 3: Grill and baste patiently
Place the skewers over direct heat and grill for 15 to 20 minutes, turning every few minutes. Each time you flip, baste the chicken with the reserved sauce to keep it juicy and flavorful. Use a meat thermometer if you’re unsure — you want it to hit 165°F internally but avoid overcooking which dries the chicken out.
Step 4: Serve with extra sauce and garnishes
Once cooked through and nicely charred, transfer the skewers to a serving plate. Spoon on the rest of the bang bang sauce for dipping. It’s fun and addictive to dunk while eating — I swear the sauce disappears faster than the skewers themselves!
Top Tip
I’ve grilled plenty of chicken skewers, but these spicy bang bang ones taught me a few crucial tips that I think will help you nail them every time.
- Marinate wisely: Let the chicken hang out in the marinade for at least 30 minutes if possible. It really helps those flavors sink in deeply.
- Don’t overcrowd the skewers: Leave a bit of space between pieces so heat circulates for even cooking and a nice char.
- Use a meat thermometer: For juicy, safe-to-eat chicken, 165°F is your magic number — no guessing required.
- Baste often: The extra sauce bastes keep the chicken moist and add layers of flavor while grilling.
How to Serve Spicy Bang Bang Chicken Skewers Recipe
Garnishes
I usually sprinkle chopped fresh cilantro or green onions over the skewers just before serving — that pop of green adds freshness and a little crunch. Sometimes I throw on a squeeze of lime for an extra zesty note that cuts through the richness.
Side Dishes
My favorite sides include a simple cucumber salad tossed with rice vinegar or a cool slaw with shredded cabbage and carrots. Steamed jasmine rice or garlic naan bread work beautifully to soak up that leftover bang bang sauce, too.
Creative Ways to Present
For casual get-togethers, I like to serve these skewers on a large wooden board with little bowls of extra bang bang sauce and garnishes spread around. It invites everyone to dig in and makes for a colorful, lively presentation that’s sure to impress your friends.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Place cooled skewers in an airtight container and refrigerate for up to 3 days. The chicken stays moist, and I find the flavors actually deepen overnight. Just keep the extra sauce separate to avoid soggy bites.
Freezing
I’ve frozen these skewers a couple of times, wrapped tightly in foil and placed in freezer bags. They hold up well for about 2 months. When defrosting, thaw in the fridge overnight for best results before reheating.
Reheating
To reheat, I prefer using the oven or a grill pan to bring back that slight crispness on the outside. About 10 minutes in a 350°F oven works perfectly. Avoid microwaving if you want to keep the texture just right.
Frequently Asked Questions:
You absolutely can! Chicken breast is leaner but can dry out more easily on the grill. To keep it juicy, marinate longer and watch the grilling time closely so it doesn’t overcook.
The spice level is medium, thanks to the combination of sriracha and sweet Thai chili sauce. You can adjust the heat by using less sriracha or switching to a milder chili sauce if you prefer.
Yes! The bang bang sauce keeps well in the fridge for up to a week. Making it ahead allows the flavors to meld beautifully, making your prep on cooking day even easier.
No outdoor grill? No problem! You can use a grill pan or even broil the skewers in your oven. Just watch them carefully and baste often to avoid drying.
Final Thoughts
This Spicy Bang Bang Chicken Skewers Recipe feels like a little celebration every time I make it. It’s a joyful mix of flavors and textures that’s surprisingly simple to prepare but delivers big on taste. Give it a try—I promise you’ll love how it livens up your table and brings smiles to anyone you share it with!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
Description
Delicious Bang Bang Chicken Skewers feature juicy chicken thighs marinated in a flavorful blend of spices and honey, grilled to perfection, and served with a creamy, spicy bang bang sauce made from mayonnaise, sweet chili, sriracha, and fresh lemon juice. Perfect for a quick and satisfying meal or entertaining guests.
Ingredients
For the Chicken:
- 1 ½ pound chicken thighs, cut in 1-inch cubes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- 1 tablespoon honey
- 1 tablespoon olive oil
For the Sauce:
- 1 cup mayonnaise
- juice of half a lemon
- ½ cup sweet Thai chili sauce
- ¼ cup sriracha sauce
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch pieces and place them in a large bowl. Add paprika, garlic powder, onion powder, black pepper, sea salt, honey, and olive oil to the bowl. Mix thoroughly so the chicken is evenly coated with the spices and honey mixture.
- Make the Sauce and Marinate: In a separate small bowl, mix together the mayonnaise, lemon juice, sweet Thai chili sauce, and sriracha sauce. Pour half of this sauce over the chicken, tossing well to coat all pieces. Reserve the remaining half of the sauce for serving.
- Skewer the Chicken: Thread the marinated chicken pieces onto skewers. Using a brush, apply some of the leftover sauce from the marinade bowl onto the skewers to enhance flavor.
- Preheat the Grill: Heat your grill to high heat. This ensures a nice sear and cooks the chicken evenly.
- Grill the Skewers: Place the chicken skewers directly over the grill flame. Cook for 15-20 minutes until the internal temperature reaches 165°F, turning occasionally. While grilling, baste the skewers with extra marinade sauce to keep them moist and flavorful.
- Serve: Once cooked, transfer the chicken skewers to a serving plate. Serve immediately with the reserved bang bang sauce on the side for dipping.
Notes
- For a lighter bang bang sauce, substitute half of the mayonnaise with Greek yogurt or use reduced fat mayonnaise.
- To avoid sticking, soak wooden skewers in water for at least 30 minutes before grilling.
- You can substitute chicken thighs with chicken breast for a leaner option, but thighs remain juicier.
- Adjust the amount of sriracha sauce in the bang bang sauce to control the heat level.
- Serve with steamed rice or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
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