Bang Bang Chicken Skewers are irresistibly flavorful, combining tender, juicy chicken chunks with a sweet‑spicy creamy sauce that delivers a perfect flavor explosion. In just minutes, you’ll have skewers sporting a caramelized bang bang glaze—with notes of Thai chili, lime, and sriracha—balanced by the smoky char from grilling or crispy sear from the air fryer. This crowd‑pleasing recipe is straightforward, adaptable to varying heat levels, and ideal for busy weeknights or casual gatherings. Let’s dive into why this dish stands out, how to make it, and everything you need to enjoy these skewers to the fullest.
Why You’ll Love This Recipe Name
Why You’ll Love This Recipe Name
You’ll absolutely fall in love with Bang Bang Chicken Skewers thanks to their incredible balance of creamy richness, bold spice, tangy brightness, and sweet heat. With every bite, you get succulent chicken coated in a luscious bang bang sauce that’s zippy from lime, fiery from sriracha, and mellowed by mayonnaise and sweet chili. It’s easy enough for a quick dinner, yet impressive enough to serve at your next barbecue or party. Plus, you can grill or air‑fry them—with minimal prep and maximum flavor.
Ingredients
Here’s a refreshed take on your ingredients list:
- Use 1½ to 2 pounds of boneless chicken thighs or breasts, diced into one-inch chunks
- 1 Tbsp good-quality olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp salt
- 2 Tbsp hot honey (optional but adds a sticky sweetness)
For the Bang Bang Sauce:
- 1 cup mayonnaise (add more if you’d like extra sauce)
- 2 Tbsp fresh lime juice
- ⅔ cup Thai sweet chili sauce
- ¼ cup Sriracha (use more or less depending on your desired heat)
Step-by-Step: How to Make Recipe Name
- Toss the chicken pieces in a large bowl with olive oil, paprika, garlic powder, black pepper, cayenne, and salt until well coated.
- To avoid burning, soak wooden skewers in water for 15 to 30 minutes before assembling the chicken.
- Thread the seasoned chicken pieces onto the skewers, filling about half to three‑quarters of the length.
- In another bowl, blend the mayonnaise, sweet chili sauce, Sriracha, and lime juice to make about 1½ cups of bang bang sauce.
- Divide the sauce: pour half into another bowl for later dipping and glazing.
- Brush the other half generously over each chicken skewer—don’t forget to coat between gaps.
- Grill method: Preheat grill to medium-high. Grill skewers for 15–20 minutes, turning frequently. Continue brushing with the remaining sauce until it’s used up and chicken is slightly caramelized and reaches 165 °F internally.
- Air fryer method: Preheat air fryer to 400 °F. Arrange the skewers in a single layer; cook in batches if your cooking surface is limited. Cook for 10–12 minutes, flipping halfway. Check for 165 °F internal temperature. Then transfer the skewers to a serving dish and finish with a generous drizzle of the reserved sauce and, if using, hot honey.
- Serve immediately while hot and juicy.
Helpful Tips
- Evenly sized pieces: Cut your chicken into consistent 1″ cubes for uniform cooking.
- Internal temperature: Use a meat thermometer to ensure chicken reaches 165 °F (74 °C) to guarantee safe doneness while staying juicy.
- Soak wooden skewers: To avoid burning, soak wooden skewers in water for 15 to 30 minutes before assembling the chicken.
- Make ahead: For richer taste, prepare the chicken with seasonings several hours or even a night in advance.
- Sauce balance: Enhance sweetness with additional sweet chili sauce or honey, or spice things up with more Sriracha or a dash of cayenne.
- Avoid sauce burning: When grilling, wait to brush with the sauce toward the end to prevent sugars from burning prematurely.
Substitutions And Variations
- Protein swaps: Boneless, skinless chicken breasts work great if you prefer leaner meat. Shrimp or tofu cubes (firm or extra-firm) are tasty alternatives.
- Sauce variations: Use regular honey in place of hot honey for milder sweetness; experiment with chili garlic sauce instead of Sriracha for different spice layers.
- Vegetarian version: Marinate thick-cut halloumi or paneer cubes instead of chicken, cook similarly—bang bang sauce still works beautifully.
- Heat customization: To tone down the heat, leave out the cayenne, use less Sriracha, and skip the hot honey.
- Herb twist: For a fresh herbal note, mix in finely chopped cilantro or green onions into the sauce.
Storage Instructions
- Keep any leftover skewers refrigerated in a sealed container for up to four days.
- Reheat: Reheat gently in an air fryer at 350 °F for about 3 minutes, just until warmed through. Alternatively, microwave briefly—be cautious not to overheat or the chicken may become dry or chewy.
- Any leftover sauce should be refrigerated in a sealed jar or container for up to 5 days. Stir well before using.
Nutritional Information
Per roughly 1 cup serving of cooked chicken:
- Calories: ~586 kcal
- Carbohydrates: ~15 g
- Protein: ~19 g
- Fat: ~49 g (Saturated: ~10 g; Polyunsat: ~21 g; Monounsat: ~16 g; Trans: ~0.2 g)
- Cholesterol: ~127 mg
- Sodium: ~1,051 mg
- Potassium: ~270 mg
- Fiber: ~0.4 g
- Sugar: ~14 g
- Vitamin A: ~226 IU; Vitamin C: ~9 mg; Calcium: ~15 mg; Iron: ~1 mg
Serving Suggestions
- Keep it simple: serve skewers with the reserved bang bang sauce on the side for dipping.
- Pair with coconut rice, jasmine rice, or steamed veggies (like broccoli or snap peas) to balance textures and flavors.
- For a lighter side: try a crisp cucumber‑mint salad or a tangy slaw.
- Garnish options: chopped cilantro, scallions, sesame seeds, a lime wedge on the side for fresh squeeze.
- Great in wraps: slice chicken off skewers and tuck into lettuce wraps or flatbreads topped with shredded cabbage.
Frequently Asked Questions About Recipe Name
How do I adjust the heat level?
You can dial up or down the spice by changing the cayenne and sriracha amounts. Omit cayenne and use minimal Sriracha (or even skip it) for a mild version. For more heat—add extra sriracha, a splash of chili oil, or sprinkle in crushed red pepper.
Can I make this ahead of time?
Absolutely! Marinate seasoned chicken for a few hours or overnight—just don’t skewer until ready to cook. You can also mix the bang bang sauce a day ahead (stored in the fridge) but reserve a portion un‑used until serving.
How can I stop the skewers from burning during cooking?
Soak wooden skewers in water for at least 15 to 30 minutes before threading the chicken. When grilling, keep the skewers away from direct flame and rotate frequently to avoid charring.
How do I know when chicken is done?
The most reliable way is to check the internal temperature with a meat thermometer—it should reach 165 °F (74 °C). If you don’t have one, ensure juices run clear, and the chicken is no longer pink inside.
Can I use other proteins?
Yes! Chicken breasts, shrimp, tofu, tempeh, or paneer all work beautifully. Just adjust the cooking time—shrimp cooks in about 5–7 minutes after turning, for example.
(Approximately 150 words for this FAQ section, covering common concerns and tips.)
Conclusion
Thank you so much for checking out this Bang Bang Chicken Skewers recipe! I truly hope you enjoy every luscious bite of tender, charred chicken glazed with that creamy, tangy-sweet bang bang sauce. It’s one of those dishes I return to again and again—for its simplicity, bold flavor, and the smiles it brings at the table. Whether you’re whipping it up for a cozy weeknight dinner or serving it at your next get-together, these skewers deliver big on taste with very little fuss. Wishing you ease and joy in preparing and savoring this dish—thank you for being part of this food-loving community, happy cooking, and enjoy!
Print
Bang Bang Chicken Skewers
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Bang Bang Chicken Skewers are loaded with juicy chicken and bold flavor—sweet, spicy, creamy, and totally satisfying. Whether grilled or air-fried, they’re a hit for dinner or entertaining. Ready in under 30 minutes!
Ingredients
1½–2 lb boneless chicken thighs or breasts, cut into 1″ cubes
1 Tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
½ tsp cayenne pepper (optional for heat)
½ tsp salt
2 Tbsp hot honey (optional for extra sweetness)
Bang Bang Sauce:
1 cup mayonnaise
2 Tbsp fresh lime juice
⅔ cup Thai sweet chili sauce
¼ cup Sriracha (adjust for heat preference)
Instructions
Toss chicken with oil, paprika, garlic powder, pepper, cayenne, and salt until evenly coated.
Soak wooden skewers in water for 15–30 minutes.
Thread chicken onto soaked skewers.
In a bowl, whisk mayo, sweet chili sauce, lime juice, and Sriracha to create bang bang sauce.
Reserve half the sauce for serving; brush remaining sauce over chicken.
To Grill: Cook over medium-high heat for 15–20 minutes, turning often, until chicken reaches 165°F.
To Air Fry: Cook skewers at 400°F for 10–12 minutes, flipping halfway.
Drizzle with reserved sauce and optional hot honey before serving.
Notes
For milder flavor, skip cayenne and reduce Sriracha.
Regular honey works if hot honey isn’t available.
For best flavor, marinate chicken ahead of time.
Leftovers keep well refrigerated up to 4 days.
Wooden skewers should be soaked to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cup chicken
- Calories: 586 kcal
- Sugar: 14 g
- Carbohydrates: 15 g
- Protein: 19 g