Juicy Bang Bang Chicken Skewers

The first time I made these for a summer cookout, my friend Sarah literally stopped mid conversation after one bite. She made me write the recipe on a napkin right there at the picnic table because she could not believe something this flavorful came together in under half an hour.

Last July, I doubled the recipe for my cousins birthday thinking there would be leftovers. Not a single skewer made it past the first hour, and my aunt still texts me asking when Im making them again.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier on the grill but breast works perfectly if you prefer leaner meat
• Olive oil: Helps the spices cling and keeps chicken from drying out over high heat
• Garlic powder: Distributes more evenly than fresh garlic for the coating
• Smoked paprika: Adds that beautiful reddish color and subtle depth
• Mayonnaise: The creamy base that tames the heat into something craveable
• Sweet chili sauce: Essential for that signature Bang Bang flavor
• Sriracha: Start with one tablespoon and taste before adding more
• Honey: Balances everything and creates gorgeous caramelization
• Fresh cilantro or scallions: Bright herb flavor cuts through the rich sauce
• Toasted sesame seeds: That little crunch makes every bite interesting

Instructions

Prep your skewers:

Soak wooden ones for at least 20 minutes so they do not burn on the grill

Fire up the grill:

Get it to medium high heat with a nice even surface

Season the chicken:

Toss cubes with olive oil and spices until every piece is coated

Thread your skewers:

Leave tiny spaces between pieces so heat circulates properly

Grill to perfection:

Five to seven minutes per side until you see those gorgeous charred edges

Whisk the magic sauce:

Combine all sauce ingredients while chicken cooks until silky smooth

Sauce it up:

Brush generously right after removing from skewers or drizzle tableside

Finish with flair:

Sprinkle with herbs and sesame seeds while still warm

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My niece usually complains about spicy food but now requests these for every family gathering. Watching her carefully calculate exactly how many skewers she can fit on her plate has become part of the tradition.

Make-Ahead Magic

You can cube and season the chicken up to 24 hours ahead, just keep it refrigerated until grill time. The sauce actually benefits from sitting for an hour so the flavors really meld together.

Grilling Secrets

I learned the hard way that crowding the grill drops the temperature too fast. Work in batches if needed because those sear marks are worth the extra time. Keep a spray bottle handy for flare ups.

Serving Ideas That Work

Lettuce wraps turn these into an easy handheld appetizer that feels fancy but takes zero effort.

• Serve extra sauce on the side because people will want to double dip
• Steamed jasmine rice soaks up every drop of that incredible sauce
• A crisp cucumber salad balances the richness perfectly

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These skewers have become my go to for feeding a crowd without spending all day at the grill.

Recipe FAQs

→ How do I prevent the wooden skewers from burning on the grill?

Soak wooden skewers in water for at least 20 minutes before grilling to reduce the risk of burning.

→ Can I use chicken thighs instead of breasts for these skewers?

Yes, boneless skinless chicken thighs work well, offering juicy and tender results when grilled.

→ How can I adjust the spice level in the sauce?

Modify the amount of sriracha added to the sauce according to your preferred heat intensity.

→ What side dishes pair well with these skewers?

Steamed rice, lettuce wraps, or a crisp fresh salad complement the bold flavors perfectly.

→ Is there a way to make the sauce dairy-free?

Use vegan mayonnaise instead of regular mayo to keep the sauce dairy-free without sacrificing creaminess.

→ Should I marinate the chicken before grilling?

Marinating the chicken in the spice mix for up to 2 hours enhances flavor and tenderness.