Name: Bang Bang Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 pound chicken breast, cut into bite-sized pieces (Boneless chicken breast cooks quickly.); 8 pieces bamboo skewers, soaked in water for 30 minutes (Soaking prevents burning.); 1/2 cup mayonnaise (Use light mayo or Greek yogurt for a lower-fat option.); 1/4 cup sweet chili sauce (Can be swapped for hoisin or rice vinegar for less sweetness.); 1–2 tablespoons Sriracha (Adjust to taste for spice level.); to taste Salt and pepper (Use to season the sauce.); chopped green onions (For garnish.); sesame seeds (For garnish.)

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I still remember the first time I skewered tiny chicken bites, slathered them with a creamy, sweet-spicy sauce, and watched the grill caramelize the edges — that sticky, crunchy finish is irresistible. Bang Bang Chicken Skewers are a quick, crowd-pleasing grill recipe that pairs mayonnaise-based bang bang sauce with smoky char from the grill. They’re perfect for weeknight dinners, backyard barbecues, or an easy party appetizer when you want something with big flavor and minimal fuss. If you like quick grilled chicken recipes, you’ll find this one especially addictive—try a similar version on the site for comparison: our bang bang skewers page.

Why you’ll love this dish

This recipe hits a lot of home-cooking sweet spots: it’s fast (about 20–30 minutes total), family-friendly, and uses pantry staples. The bang bang sauce — mayo + sweet chili + Sriracha — gives you sweet, creamy heat without needing separate ingredients for each flavor note. Skewers make portioning and grilling simple, and they’re easy to serve to kids or a crowd.

“We made these for a backyard get-together and everyone went back for seconds — tangy, a little spicy, and perfectly charred.” — a happy cook

Beyond flavor, this is a budget-friendly option: boneless chicken breast cooks quickly and stretches across several skewers, so you can feed a group without breaking the bank. If you like variations on grilled chicken, see another version on the site for inspiration: another take on bang bang chicken.

The cooking process explained

Before you start, here’s a quick overview so you know what to expect: you’ll mix the sauce, thread the chicken on soaked bamboo skewers, preheat the grill, cook the skewers over medium-high heat for about 10–12 minutes, and brush the sauce on during the last few minutes. That timing keeps the mayo-based sauce from burning while allowing the chicken to pick up glossy, sticky coating and charred flavor.

For a different style of char and flavor layering, you might also like our grilled Thai chicken skewers guide: easy grilled Thai chicken skewers.

Gather these items

What you’ll need:

1 pound chicken breast, cut into bite-sized pieces
8 bamboo skewers, soaked in water for 30 minutes
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1–2 tablespoons Sriracha (adjust to taste)
Salt and pepper to taste
Optional: chopped green onions or sesame seeds for garnish

Notes and substitutions:

Mayonnaise: use light mayo or Greek yogurt for a tangier, lower-fat sauce (Greek yogurt will be thinner).
Sweet chili sauce: prefer less sweetness? Swap half the amount for hoisin or a tablespoon of rice vinegar to balance.
Sriracha: add gradually — 1 tablespoon yields moderate heat; 2 gives a noticeable kick.
Bamboo skewers: soaking prevents burning. Metal skewers are reusable and conduct heat, helping cook the middle faster.

Directions to follow

Preheat your grill to medium-high (around 400°F). Oil the grates to prevent sticking.
Make the bang bang sauce: in a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and a pinch of salt and pepper. Taste and adjust heat or sweetness.
Thread the chicken: divide the bite-sized chicken pieces evenly among the soaked skewers, leaving a little space between pieces for even cooking.
Grill the skewers: place them on the preheated grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides get char marks.
Finish with sauce: during the last 2 minutes of grilling, brush or drizzle the bang bang sauce over the skewers so it warms and glazes without burning.
Rest and garnish: remove from grill, let rest 2 minutes, then sprinkle with chopped green onions and sesame seeds if using. Serve warm.

Pro tip: use an instant-read thermometer to check doneness — chicken should reach 165°F in the thickest piece.

How to plate and pair

Best ways to enjoy it:

Serve over steamed jasmine rice or coconut rice for a simple meal.
Turn it into a bowl by adding shredded cabbage, sliced cucumber, and pickled carrots.
Offer in lettuce cups with extra sauce on the side for a lighter, hand-held option.
As an appetizer, cut the chicken off the skewers and arrange on a platter with lime wedges.

For drinks and sides: crisp beer, an aromatic Riesling, or iced tea complement the sweet-spicy sauce. Add grilled corn, quick cucumber salad, or an Asian-style slaw to round out the plate. If you want a tropical pairing, see how pineapple and brown sugar work with grilled chicken here: brown sugar pineapple chicken idea.

Storage and reheating tips

Storage and reheating tips:

Refrigerate: cooled skewers should go into an airtight container and will keep for 3–4 days.
Reheat: warm gently in a 350°F oven for 8–10 minutes, or microwave in short bursts to avoid drying. Brushing a little extra sauce or olive oil before reheating prevents toughness.
Freeze: remove chicken from skewers, place in a freezer-safe bag with a little sauce separated, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Food safety note: always ensure chicken reaches an internal temperature of 165°F and cool leftovers below 40°F within two hours.

Pro chef tips

Helpful cooking tips:

Uniform pieces cook evenly: cut chicken into similar-sized bites.
Don’t over-sauce too early: because mayonnaise can burn, apply most of the sauce during the final minutes or serve extra on the side.
Indirect heat finish: if the grill is very hot, move skewers to an indirect zone for the final cooking to avoid charring before the center cooks.
Rest briefly: a short 2–3 minute rest after grilling lets juices redistribute, keeping the meat moist.

If you like hands-off shortcuts, you can pre-mix the sauce and marinate the chicken for 15–30 minutes for extra flavor before skewering. For another quick chicken wrap idea that uses similar flavors, check this simple recipe: air fryer chicken wraps.

Creative twists

Recipe variations:

Shrimp or tofu: swap chicken for shrimp (cook 2–3 minutes per side) or firm tofu (press first) to make it pescatarian or vegetarian.
Peanut bang bang: add 1–2 tablespoons creamy peanut butter to the sauce for a nutty Thai-inspired twist.
Honey-sriracha glaze: replace sweet chili with equal parts honey and rice vinegar for a different sweet-heat balance.
Oven broil option: if you don’t have a grill, broil skewers 6–8 inches from the element for 6–8 minutes, flipping once.

For a playful presentation, thread alternating pieces of bell pepper or pineapple between chicken bites.

Helpful answers

Q: How long does this take from start to finish?
A: Plan about 25–30 minutes total: 10–15 minutes for prep (cutting, skewering, sauce) and 10–12 minutes on the grill.

Q: Can I make the sauce ahead of time?
A: Yes — make the bang bang sauce up to 3 days ahead and refrigerate in a sealed container. Stir before using. If using yogurt as a swap, consume within 2 days for best texture.

Q: Is this safe for kids?
A: Yes — lower the Sriracha to 1 teaspoon or omit it for a milder, kid-friendly version. Always verify each child’s spice tolerance and check the chicken is cooked through.

Q: Can I bake instead of grill?
A: Yes — bake at 425°F for 12–15 minutes, flipping once, and apply sauce in the final 2 minutes under the broiler if desired for caramelization.

Conclusion

If you want more inspiration or alternate versions, compare this recipe with other takes online like the helpful guide at I Am Homesteader’s Bang Bang Chicken Skewers, or explore a slightly different recipe at Cooked & Loved’s Bang Bang Chicken Skewers recipe.