Bang bang chicken skewers pair grilled chicken breast with a creamy sauce made from mayonnaise, sweet chili sauce, and optional Sriracha. These are unbreaded skewers with browned grill marks, served with the sauce after cooking.
One pound of chicken makes four light portions, or a shared appetizer. Cut the pieces evenly and check their center temperature; a golden surface alone does not tell you whether the chicken is ready.
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Why This Recipe Works
A coating of olive oil helps the chicken release from the grill, while similar-sized pieces cook at a similar pace. The mayonnaise sauce is mixed separately and added at serving time, keeping its cool, creamy consistency. Sweet chili sauce gives it sweetness and mild heat, with Sriracha available for a sharper finish.
Ingredients
Boneless, skinless chicken breast is easy to cut into similar-sized cubes. Pat the surface dry before adding the olive oil so it coats evenly, and use a sharp knife to trim any tough connective tissue. Prepared mayonnaise makes a convenient sauce base; the brand of sweet chili sauce determines much of the sweetness and mild heat. Start with less of the optional Sriracha if you are unsure, then taste the sauce before serving. Metal skewers need no soaking; wooden skewers should be prepared according to their package instructions, with any soaking started while you gather the ingredients.
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha, optional, add to taste
- skewers, metal, or wooden prepared according to package directions
How to Make Bang Bang Chicken Skewers
1. Prepare the grill and sauce. Preheat the grill to medium-high and clean the grates before cooking. Whisk mayonnaise with sweet chili sauce and the optional Sriracha in a small bowl, then cover and refrigerate it. Mixing the sauce before handling chicken means it is ready for serving and stays chilled until needed.
2. Cut and thread evenly. Cut the chicken into roughly 1-inch pieces and toss with all two tablespoons of olive oil, salt, and pepper. Divide them among four skewers, leaving the pieces touching lightly rather than tightly compressed. Uniform pieces make it easier to turn the skewers and avoid a thick center surrounded by overcooked edges.
3. Grill and check the centers. Place the skewers on the preheated grill and turn every few minutes for even browning. Allow about 8–12 minutes total, checking more than one thick piece for 165°F. If the outside darkens before the center is ready, move the skewers to a cooler part of the grill to finish gently.
4. Rest briefly and add sauce. Move the cooked skewers to a clean plate and let them rest for about three minutes. Spoon sauce over them just before serving, or offer it in a separate bowl for dipping. Adding sauce at the table lets each person choose how much to use and keeps any extra chicken convenient for storing separately.
How to Serve
Serve one skewer per person with rice and vegetables for four light meal portions, or cut the cooked chicken off the skewers for a sharing platter. Offer the sauce separately so guests can control the amount. Fried rice and Chinese-style green beans make practical sides for the sweet chili flavors.
Storage and Reheating
Refrigerate leftovers promptly in a shallow covered container at 40°F or below and use within 3 days. Reheat the portion you need to 165°F. See federal cold-storage guidance for details.
Tips and Variations
- Cut the chicken into evenly sized 1-inch pieces.
- Choose metal skewers, or prepare wooden ones according to the package directions.
- Use an instant-read thermometer in the thickest chicken pieces.
- Add the chilled sauce after grilling rather than leaving it on a hot grill.
Frequently Asked Questions
Can I use chicken thighs?
Boneless, skinless thighs work in similar-sized pieces. Allow extra cooking time if needed and check for 165°F.
Is Sriracha required?
No, it is optional. The sweet chili sauce still has some heat, which varies by brand.
Can I use an indoor grill pan?
Yes, preheat it and allow space between the skewers. Work in batches if necessary and check the chicken temperature.
Do I need to marinate the chicken?
No separate marinating time is required for the oil-and-seasoning coating. The creamy sauce goes on after cooking.
Can I put vegetables on the same skewers?
Their cooking times may differ from chicken. Separate vegetable skewers make it easier to control doneness.
More Recipe Ideas
- Bang Bang Chicken
- Grilled Hawaiian Teriyaki Chicken Skewers
- Hawaiian Teriyaki Chicken Skewers
- Easy Fried Rice
Bang Bang Chicken Skewers
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha optional, add to taste
- skewers metal, or wooden prepared according to package directions
Instructions
Prepare
- Preheat a grill to medium-high. Whisk mayonnaise, sweet chili sauce, and optional Sriracha until smooth, then cover and refrigerate.
- Cut chicken into 1-inch pieces and toss with 2 tablespoons olive oil, salt, and pepper. Divide among 4 skewers without packing the pieces tightly.
Grill and Serve
- Grill over medium-high heat for 8–12 minutes total, turning every few minutes, until browned and 165°F in the thickest pieces. Move to a cooler grill area if browning too quickly.
- Transfer to a clean plate and rest for 3 minutes. Serve 1 skewer per person with the chilled sauce drizzled over or alongside.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
