Grilled Bang Bang Chicken Skewers (Printable Version)
Juicy grilled chicken skewers lacquered in sweet-spicy creamy Bang Bang glaze, finished with scallions and sesame.
# Ingredient List:
→ Chicken Skewers
01 - 1½ lbs boneless skinless chicken breasts or thighs, cut into 1½-inch pieces
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tbsp soy sauce (use gluten-free if needed)
05 - ½ tsp salt
06 - ½ tsp black pepper
07 - 8 wooden or metal skewers
→ Bang Bang Sauce
08 - ½ cup mayonnaise
09 - ¼ cup Thai sweet chili sauce
10 - 1–2 tbsp sriracha, adjusted to taste
11 - 1 tbsp honey or maple syrup
12 - 1 tsp rice vinegar
→ Garnish
13 - 2 scallions, thinly sliced
14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro (optional)
# How to Make:
01 - In a large bowl, combine olive oil, minced garlic, soy sauce, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning on the grill. Metal skewers require no preparation.
03 - In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined. Set aside.
04 - Remove chicken from the marinade and thread the pieces tightly onto the prepared skewers, leaving a small gap between pieces for even cooking.
05 - Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the skewers on the grill and cook for 5–7 minutes per side, turning once, until the chicken is cooked through and lightly charred with grill marks.
07 - During the final 2 minutes of grilling, brush the skewers generously with Bang Bang sauce on all sides, turning frequently to caramelize the glaze without burning.
08 - Remove skewers from the grill and drizzle with additional Bang Bang sauce. Garnish with sliced scallions, toasted sesame seeds, and fresh cilantro. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce is sweet, fiery, and creamy all at once, and it doubles as a marinade or dip if you have leftovers.
- Chicken thighs stay incredibly juicy on the grill, even if you accidentally overcook them a little.
02 -
- The sauce will burn if you apply it too early because the honey and chili sauce contain sugars that caramelize fast over direct heat.
- Always reserve a portion of sauce before grilling so you have a clean batch for drizzling at the end.
03 -
- Pat the chicken dry before marinating so the oil and seasonings actually adhere instead of sliding off wet surfaces.
- Let the grilled skewers rest for two minutes before serving so the juices redistribute and the sauce sets into a glossy finish.