Description
Deliciously seasoned chicken skewers coated in a creamy bang bang sauce, perfect for grilling, baking, or pan-frying.
Ingredients
Scale
- 1 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Wooden or metal skewers
- ½ cup mayonnaise (use Greek yogurt for a lighter option)
- 3 tablespoons sweet chili sauce
- 1–2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Chopped green onions
- Sesame seeds
- Fresh cilantro
- Lime wedges
Instructions
- Prepare Your Chicken – Start by cutting your chicken into uniform 1-inch cubes—this ensures even cooking and prevents some pieces from drying out while others stay undercooked. Pat the chicken dry with paper towels, which helps the seasonings stick and promotes better browning. In a large bowl, toss the chicken cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. The oil creates a light barrier that keeps the chicken moist during cooking while helping the spices adhere.
- Thread the Skewers – Thread 4-5 chicken pieces onto each skewer, leaving a small gap between each cube to allow heat to circulate. Don’t pack them too tightly, or the centers won’t cook properly. If using wooden skewers, remember they should already be soaking in water to prevent charring. Metal skewers work great too and are reusable, making them an eco-friendly choice. Aim for about 8-10 skewers depending on your chicken quantity.
- Make the Bang Bang Sauce – While your skewers are ready to cook, whip up the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl. Taste as you go—the sauce should be creamy with a balance of sweetness, tanginess, and heat. If you like it spicier, add more sriracha gradually. If it’s too thick, thin it with a teaspoon of water. Set aside about a quarter of the sauce for serving, keeping it separate from the portion you’ll use for coating the cooked chicken.
- Cook the Chicken Skewers – For Grilling: Preheat your grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking. Place skewers on the grill and cook for 5-6 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has nice grill marks. For Baking: Preheat your oven to 425°F. Arrange skewers on a baking sheet lined with parchment paper or a wire rack. Bake for 10-12 minutes, flipping halfway through, until the chicken is cooked through and slightly golden. For Pan-Frying: Heat a large skillet over medium-high heat with a tablespoon of oil. Cook skewers in batches, turning occasionally, for about 8-10 minutes until golden and cooked through.
- Coat with Sauce and Serve – Once your chicken skewers are cooked, transfer them to a large platter. While they’re still hot, brush or drizzle generously with the bang bang sauce, coating each piece. The warmth of the chicken helps the sauce cling beautifully. Garnish with chopped green onions, sesame seeds, and fresh cilantro for color and extra flavor. Serve the reserved sauce on the side for dipping, along with lime wedges for a bright, citrusy finish.
Notes
- Make it gluten-free by ensuring your sweet chili sauce is certified gluten-free.
- Use vegan mayo and tofu cubes for a plant-based version.
- Swap chicken thighs for breasts if you prefer juicier, more forgiving meat.
- Replace sriracha with hot sauce of your choice for different heat levels.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Baking, Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg