These Bang Bang Chicken Skewers are juicy, smoky, and bursting with flavor. I thread seasoned chicken chunks onto skewers, grill or bake them, then drizzle (or dip) in a creamy, sweet‑spicy chili sauce. They’re meaty, tangy, and just the right amount of kick — perfect for weeknights or entertaining.

Next‑Level Bang Bang Chicken Skewers with Creamy Chili Drizzle & Crispy Sidekick

Why You’ll Love This Recipe

I use simple pantry ingredients but get bold flavor.
The sauce doubles as both marinade and finishing drizzle, so it’s efficient.
Flexible cooking methods: grill, oven, or air fryer work.
They present beautifully and make a fun, hands‑on meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Marinade:

1.5 lb chicken breast or thighs, cut into bite‑sized chunks
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Wooden skewers (soaked in water if grilling)

For the Bang Bang / Creamy Chili Sauce & Drizzle:

½ cup mayonnaise
2 tbsp Thai sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey
1 tsp rice vinegar or lime juice

Optional garnishes / extras:

Chopped green onions
Sesame seeds
Lime wedges

Directions

Prepare the skewers. If using wooden skewers, soak them in water for at least 20 minutes so they don’t burn.
Season the chicken. In a bowl, toss the chicken chunks with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
Make the sauce. In another bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar (or lime juice). Reserve about half of this sauce for drizzling or dipping later.
Marinate the chicken. Add a few tablespoons of the sauce to the seasoned chicken, toss to coat, and let it rest for 10–15 minutes (longer if time allows).
Skewer the chicken. Thread 5–8 pieces of chicken per skewer, spacing them evenly.
Cook.
- Grill: Preheat to medium‑high. Grill skewers about 10–12 minutes, turning occasionally until cooked through.
- Oven / broiler: Bake at ~200 °C (≈400 °F) for 15–20 minutes, turning once, or broil briefly at the end to get charred edges.
- Air fryer: At ~200 °C for 10–12 minutes, flipping halfway.
Finish & serve. Brush or drizzle the reserved sauce over the cooked skewers. Garnish with green onions or sesame seeds. Serve immediately, with extra sauce on the side for dipping.

Servings and timing

This recipe yields about 4 servings (around 4–5 skewers, depending on size).

Prep time: ~10 minutes (plus soaking skewers)
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Use chicken thighs instead of breast for more juiciness.
Swap the mayo base in the sauce for Greek yogurt for a lighter version.
Add vegetables (bell pepper, zucchini, red onion) to the skewers for color and texture.
Adjust the heat by reducing or increasing the amount of sriracha, or replacing it with a milder chili sauce.
Use the same sauce with shrimp, tofu, or fish skewers.

Storage / reheating

Refrigerate: Store cooked skewers (without sauce) in an airtight container for up to 3 days. Keep the sauce separate.
Reheat: Warm the chicken in an oven at 175–180 °C (≈350 °F) for 5–8 minutes or in a skillet until heated through. Then drizzle fresh sauce.
Freezing: You can freeze cooked chicken (no sauce) for up to 2 months. Thaw overnight in the fridge, then reheat before serving with fresh sauce.

FAQs

What is bang bang sauce made of?

Bang bang sauce is a creamy, sweet‑and‑spicy sauce typically made with mayonnaise (or yogurt substitute), sweet chili sauce, sriracha (or another hot sauce), honey, and a bit of acid (rice vinegar or lime juice). I reserve part of it to brush on cooked skewers.

Can I bake instead of grilling?

Yes. Bake the skewers at ~200 °C (≈400 °F) for about 15–20 minutes, flipping halfway. If you’d like charred edges, broil for 1–2 minutes at the end.

How spicy are these skewers?

They’re moderately spicy — the sriracha gives a kick, but the mayo and honey mellow it out. You can reduce or omit the sriracha to make it milder.

Can I prepare ahead of time?

Absolutely. You can marinate the chicken up to a few hours in advance, and even assemble skewers ahead (un‑cooked) and refrigerate until time to grill. Keep sauce stored separately.

Can I make these gluten‑free?

Yes, as long as your mayonnaise, sweet chili sauce, and sriracha are gluten‑free (check the labels). The rest of the ingredients are naturally gluten‑free.

Conclusion

I love making these Bang Bang Chicken Skewers because they deliver big flavor with minimal fuss. Whether it’s a casual weeknight dinner or a dish to impress guests, the creamy chili drizzle elevates every bite. I hope when you try this recipe, you’ll enjoy the interplay of smoky, sweet, tangy, and spicy flavors as much as I do. Let me know how yours turn out!