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Bang Bang Chicken Skewers

Bang bang chicken skewers with creamy spicy mayo sauce are grilled until golden and cooked through, then drizzled with a white-orange bang bang sauce. Sweet chili, sriracha, honey, and rice vinegar make the sauce glossy and tangy for crisp, flavorful grilled skewers.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts Cut into chunks.
  • 2 tbsp olive oil For seasoning.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 wooden skewers Soaked.
Bang Bang Sauce
  • 0.5 cup mayonnaise For sauce base.
  • 0.25 cup sweet chili sauce Adds sweet-heat.
  • 2 tbsp sriracha For spicy mayo kick.
  • 1 tbsp honey Balances heat.
  • 1 tsp rice vinegar Adds tang and brightness.
  • 1 green onions For garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and marinate
  1. Cut chicken breasts into chunks, then coat with olive oil, salt, and pepper until evenly covered. Cover and marinate for 30 minutes to help the seasoning cling.
  2. Soak wooden skewers until pliable, then thread the marinated chicken onto them in even spacing.
Grill
  1. Preheat a grill to medium-high heat, then grill skewers for 5-6 minutes per side until cooked through and lightly charred. Turn once for steady browning and a golden finish.
Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy. Taste and adjust with a tiny extra drizzle of sriracha if you want more heat.
Serve
  1. Drizzle bang bang sauce over the hot grilled skewers so it partially melts and clings to the chicken. Garnish with green onions and sesame seeds for a white-orange sauce look.

Notes

Pro tip: keep grill heat at medium-high so the outside browns while the chicken stays juicy; if skewers cook too fast, reduce heat slightly and grill a bit longer. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid drying out. Freezing is not recommended because the sauce texture can break after thawing. Dietary swap: use light mayonnaise to reduce calories while keeping the creamy spicy bang bang sauce texture.