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Bang Bang Chicken Skewers

Bang bang chicken skewers with grilled chicken that’s caramel-golden outside and juicy inside, finished with a creamy spicy mayo bang bang sauce. The sweet chili–sriracha drizzle adds a white-orange color and a sticky-smooth coating with sesame and green onion garnish.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts Cut into chunks.
  • 2 tbsp olive oil
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
  • 1 wooden skewers Soaked.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
Garnish
  • 1 green onions For garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 sheet pan

Method
 

Season and marinate
  1. Toss chicken chunks with olive oil, salt, and pepper until evenly coated, then set aside to marinate for 30 minutes (cover if possible). Aim for a light, even sheen on every piece as you mix.
Skewer
  1. Thread the marinated chicken onto soaked wooden skewers, leaving small gaps between pieces for even grilling. Arrange the skewers so they sit straight and don’t overlap.
Grill the skewers
  1. Preheat your grill to medium-high heat and grill the skewers for 5-6 minutes per side until cooked through. Look for deep golden-brown edges and no pink in the thickest pieces.
Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and pourable. The sauce should turn a white-orange color with a glossy, cohesive texture.
Serve
  1. Drizzle bang bang sauce over the hot grilled skewers and garnish with green onions and sesame seeds. Finish right before serving so the drizzle looks fresh and clings lightly to the chicken.

Notes

For best browning, pat skewers lightly if they seem wet from marinating, then grill without overcrowding for airflow. Refrigerate leftovers in a covered container up to 3 days; freeze chicken without the garnish and sauce for up to 2 months (thaw in the fridge, rewarm, then whisk sauce fresh for a smooth drizzle). If you want a lighter option, use light mayonnaise to keep the creamy bang bang sauce texture with less fat.