Bang Bang Chicken Skewers (Printable Version)

Tender grilled chicken cubes brushed with a creamy, spicy-sweet sauce and garnished with fresh herbs and sesame seeds.

# What You'll Need:

→ For the Chicken Skewers

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
07 - 8 wooden or metal skewers

→ For the Bang Bang Sauce

08 - ½ cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha sauce
11 - 1 tablespoon honey
12 - 1 teaspoon rice vinegar
13 - Pinch of salt

→ For Garnish

14 - 2 tablespoons chopped fresh cilantro or scallions
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges

# Directions:

01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
02 - Preheat grill or grill pan to medium-high heat.
03 - In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Thread the chicken pieces evenly onto the skewers.
05 - Grill chicken skewers for 5–7 minutes per side, or until cooked through and slightly charred on the edges (internal temperature should reach 165°F).
06 - While chicken is grilling, whisk together all Bang Bang sauce ingredients in a small bowl until smooth.
07 - Once skewers are done, brush or drizzle generously with Bang Bang sauce. Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve immediately with lime wedges if desired.

# Expert Tips:

01 -
  • The sauce hits that perfect sweet spot between spicy and creamy that keeps everyone coming back for seconds
  • These cook in about 15 minutes but taste like they came from your favorite restaurant
  • Everything can be prepped ahead and grilled last minute, making party stress disappear
02 -
  • Dont sauce the chicken before grilling or the sugar will burn and turn bitter
  • Let the skewers rest for just 2 minutes after grilling so the juices redistribute
  • The sauce thickens as it sits, so add a teaspoon of water if needed
03 -
  • Pat the chicken really dry before tossing with spices for better browning
  • Room temperature chicken cooks more evenly than cold from the fridge

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