Grilled Bang Bang Chicken Skewers

The smell of charred chicken hitting a hot grill grate on a humid July evening is enough to make anyone forget they ever liked air conditioning. I threw these skewers together for a backyard gathering that started as five people and somehow became twenty, and not a single one was left on the platter. Bang Bang sauce has a way of making you look like you tried much harder than you actually did.

My neighbor Dave stood over the grill plate in hand and told me he does not even like spicy food, then came back for a third skewer before the coals had fully cooled down.

Ingredients

• Chicken (1.5 lbs boneless skinless breasts or thighs): Thighs are more forgiving and stay juicier, but breasts work fine if you watch the grill closely.
• Olive oil (2 tbsp): Helps the marinade cling to every surface and keeps the chicken from sticking.
• Garlic (2 cloves, minced): Fresh garlic matters here because the grilling mellows it into something sweet and savory.
• Soy sauce (1 tbsp): Adds a salty umami backbone that makes the bang bang sauce pop even more.
• Salt and black pepper (half tsp each): Simple seasoning that balances the bold sauce without competing with it.
• Mayonnaise (half cup): The creamy base that carries the heat and sweetness together without breaking down on the grill.
• Thai sweet chili sauce (quarter cup): This is where the sticky sweetness comes from and it caramelizes beautifully on hot chicken.
• Sriracha (1 to 2 tbsp): Start with one tablespoon and taste before adding more because the heat builds as it sits.
• Honey or maple syrup (1 tbsp): A touch of sweetness that rounds out the sriracha and ties the whole sauce together.
• Rice vinegar (1 tsp): A small splash of acidity that brightens the sauce and keeps it from feeling too heavy.
• Scallions, sesame seeds, and cilantro: The finishing touches that add crunch, color, and a fresh bite to every serving.

Instructions

Marinate the chicken:

Toss the chicken pieces with olive oil, garlic, soy sauce, salt, and pepper in a large bowl until every piece is coated. Let it sit for at least fifteen minutes or up to two hours in the fridge if you have the time.

Prepare the skewers:

Soak wooden skewers in water for twenty minutes so they do not catch fire on the grill. Metal skewers are ready to go as they are.

Make the bang bang sauce:

Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until completely smooth. Taste it and adjust the heat level before setting it aside.

Thread the chicken:

Push the marinated chicken pieces onto the skewers, leaving a small gap between each piece so the heat can reach all sides evenly.

Grill the skewers:

Cook over medium high heat for five to seven minutes per side until the chicken is cooked through and has beautiful char marks across the surface.

Glaze with sauce:

Brush the bang bang sauce generously over the skewers during the last two minutes of grilling, turning often so the sauce caramelizes without burning.

Serve and garnish:

Pull the skewers off the grill, drizzle with extra sauce, and scatter scallions, sesame seeds, and cilantro over the top while everything is still hot.

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By the end of that summer evening, paper plates were stacked in the recycling bin and someone had already texted me asking for the recipe before they drove home.

What to Serve Alongside

Jasmine rice is the obvious pairing because it soaks up the extra sauce like a sponge, but a crisp cucumber salad with rice vinegar dressing cuts through the richness beautifully. I have also served these over a bed of shredded cabbage with a squeeze of lime and nobody complained.

Making It Your Own

Shrimp works in place of chicken if you reduce the grilling time to about two minutes per side. Extra firm tofu pressed dry and cubed is a surprisingly good vehicle for the sauce, though you will want to be extra gentle when turning the skewers.

Storing and Reheating

Leftover skewers keep well in the fridge for up to three days and reheat nicely in a hot skillet or back on the grill for a minute per side.

• Store the extra sauce separately in a jar so it stays fresh and does not make the chicken soggy.
• Remove the chicken from the skewers before refrigerating to save space and make reheating easier.
• The sauce tastes even better the next day after the flavors have had time to meld together in the fridge.

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Some recipes you make once and forget, but these skewers have a way of showing up on your summer rotation every single year. Fire up the grill and let the sauce do the talking.

Recipe Questions & Answers

→ How long should the chicken marinate?

A quick 15-minute toss lets flavors penetrate; for deeper flavor marinate up to 2 hours. Avoid much longer with cubed breasts to keep the meat tender.

→ Can I make the sauce lighter?

Yes—swap all or part of the mayonnaise for Greek yogurt to reduce richness while retaining creaminess. Adjust sweet chili and honey to balance heat and sweetness.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before grilling. Use metal skewers if you want to skip soaking and get even heat transfer.

→ What internal temperature ensures the chicken is done?

Aim for an internal temperature of 165°F (74°C) measured at the thickest piece. Cook until juices run clear and edges show slight char for best texture.

→ Any good substitutions for chicken?

Shrimp or firm tofu work well on skewers; reduce cooking time for shrimp and press extra moisture from tofu before marinating to improve browning.

→ How can I make this gluten-free?

Use a gluten-free soy sauce or tamari in the marinade and check labels on sweet chili sauce. The rest of the components are naturally gluten-free.