Bang Bang Chicken Skewers (Printable)

Marinated chicken skewers grilled and drizzled with a creamy, sweet-spicy Bang Bang sauce.

# What You'll Need:

→ For the Chicken Skewers

01 - 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1/2 teaspoon ground black pepper
08 - 8 bamboo or metal skewers

→ For the Bang Bang Sauce

09 - 1/2 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha or other hot sauce (adjust to taste)
12 - 1 teaspoon honey
13 - 1/2 teaspoon lime juice

→ For Garnish

14 - 1 tablespoon sesame seeds
15 - 1 spring onion, thinly sliced

# How To Make It:

01 - In a large bowl, combine soy sauce, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor.
02 - If using bamboo skewers, soak them in water for at least 15 minutes to prevent charring during grilling.
03 - In a small bowl, whisk mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice together until completely smooth. Reserve until needed.
04 - Skewer the marinated chicken pieces evenly onto prepared skewers, ensuring an even distribution.
05 - Preheat a grill or grill pan over medium-high heat. Arrange skewers in a single layer and cook for 6 to 8 minutes per side, turning once, until chicken is evenly charred and cooked through.
06 - Transfer hot skewers to a serving platter. Generously drizzle with the prepared Bang Bang sauce. Sprinkle with sesame seeds and sliced spring onion. Serve immediately, with additional sauce on the side if desired.

# Expert Tips:

01 -
  • The marinade works its magic fast, no overnight waiting required
  • That Bang Bang sauce transforms ordinary chicken into something you'll crave on random Tuesdays
  • Everything cooks in under 15 minutes once the grill is hot
02 -
  • Soaking bamboo skewers for at least 30 minutes prevents them from burning, ask me how I learned this the hard way
  • The sauce thickens slightly as it sits, so make it right before serving for the perfect drizzling consistency
  • Let the chicken rest for just 2 minutes after grilling so all those juices stay put instead of running onto your plate
03 -
  • Cut your chicken into uniform pieces so everything finishes cooking at the same time
  • Let the excess marinade drip off before threading to prevent flare-ups on the grill

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