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Bang Bang Chicken Skewers drizzled with creamy sweet and spicy sauce

Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are juicy pieces of seasoned chicken grilled, baked, or air fried until tender, then brushed with a creamy, sweet, and spicy homemade Bang Bang sauce. Perfect for weeknight dinners, BBQs, meal prep, or party appetizers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha or hot sauce
  • 1 tbsp honey (optional)

Equipment

  • cutting board
  • sharp knife
  • mixing bowl
  • measuring spoons and cups
  • skewers (wooden or metal)
  • grill, oven, or air fryer
  • meat thermometer
  • basting brush

Method
 

  1. Cut the chicken into 1 to 1½ inch cubes to ensure even cooking.
  2. In a large bowl, toss the chicken with olive oil, garlic powder, paprika, salt, and black pepper. Let marinate for at least 20 minutes or refrigerate up to 4 hours.
  3. If using wooden skewers, soak them in water for 30 minutes. Thread the chicken pieces onto skewers, leaving small gaps between pieces.
  4. Preheat grill to medium-high (or oven to 425°F, or air fryer to 400°F). Cook skewers until internal temperature reaches 165°F. Grill 10–12 minutes turning every 3–4 minutes, bake 18–22 minutes, or air fry 12–14 minutes flipping halfway.
  5. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey if using until smooth.
  6. Brush the cooked skewers generously with Bang Bang sauce during the last 2 minutes of grilling or immediately after baking or air frying.
  7. Let the chicken rest for 5 minutes before serving. Serve warm with extra sauce if desired.

Notes

Use chicken thighs for extra moisture. Do not overcook past 165°F internal temperature. Add sauce during the last 2 minutes of grilling or immediately after baking/air frying to prevent burning. Let the chicken rest 5 minutes before serving. Adjust heat by increasing or reducing the hot sauce.