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Bang Bang Chicken Skewers

Bang bang chicken skewers with juicy grilled chicken glazed in a creamy, spicy-sweet bang bang sauce. Charred edges with sesame seeds and green onion make a fast summer grilling recipe for skewers.
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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 breast
  • 1.5 lb chicken breast cut into 1.5-inch cubes
olive oil
  • 2 tbsp olive oil
salt
  • salt
black pepper
  • black pepper
garlic powder
  • garlic powder
wooden skewers
  • 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
  • sesame seeds for garnish
  • green onions for garnish
  • lime wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Mix olive oil with salt, black pepper, and garlic powder, then toss with chicken cubes until evenly coated and glossy.
  2. Let the chicken marinate for 30 minutes so the seasoning clings and the cubes stay juicy.
Assemble bang bang skewers
  1. Thread the marinated chicken onto the soaked wooden skewers, leaving a little space between cubes for even charring.
  2. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
Grill and glaze
  1. Grill the skewers over medium-high heat for 5–6 minutes per side until cooked through and lightly charred, with visible grill marks and browning at the edges.
  2. Brush skewers generously with bang bang sauce during the final 2 minutes of grilling until the glaze looks thick and shiny.
Serve
  1. Serve immediately with extra sauce for dipping, topped with sesame seeds and green onions, and with lime wedges on the side.

Notes

Pro tip: Keep the grill at medium-high and avoid overcooking so the 1.5-inch chicken cubes stay tender, then glaze only in the last 2 minutes for a shiny charred finish. Store leftover cooked skewers in the refrigerator up to 3 days in a sealed container; the sauce can be kept separately up to 4 days. Freezing is not recommended for best texture, but you can refrigerate and reheat gently. For a lighter option, swap mayonnaise for a reduced-fat mayo to keep the creamy bang bang sauce texture while lowering calories.