Bang Bang Chicken Skewers (Printable)
Juicy grilled chicken skewers with creamy, spicy Bang Bang sauce — quick, gluten-free weeknight or BBQ favorite.
# What You'll Need:
→ Chicken Skewers
01 - 1.5 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1/2 tsp ground black pepper
08 - 8 bamboo or metal skewers
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tbsp sweet chili sauce
11 - 1 tbsp Sriracha or other hot sauce (adjust to taste)
12 - 1 tsp honey
13 - 1/2 tsp lime juice
→ Garnish
14 - 1 tbsp sesame seeds
15 - 1 spring onion, thinly sliced
# How-To Steps:
01 - In a large bowl, combine soy sauce, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the chicken pieces and toss well to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
03 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined. Set aside.
04 - Thread the marinated chicken pieces evenly onto the skewers, leaving a small gap between pieces for even cooking.
05 - Preheat a grill or grill pan over medium-high heat. Grill the skewers for 6 to 8 minutes per side, until the chicken is cooked through and nicely charred with an internal temperature of 165°F.
06 - Transfer skewers to a serving platter. Drizzle generously with Bang Bang sauce, then sprinkle with sesame seeds and sliced spring onions. Serve immediately with extra sauce on the side.
# Expert Advice:
01 -
- The sauce is dangerously addictive and you will want to put it on everything from rice to roasted vegetables.
- Chicken thighs stay juicy on the grill even if you accidentally overcook them by a minute, which takes the pressure off.
02 -
- Do not rush the soaking of bamboo skewers because even slightly dry ones will burn and leave ash marks on your chicken.
- Letting the chicken marinate the full two hours transforms the flavor from good to genuinely memorable.
03 -
- Pat the chicken pieces dry with a paper towel before marinating so the sauce clings instead of sliding off.
- Make a double batch of the bang bang sauce because you will run out and regret not having extra for dipping.