Bang Bang Chicken Skewers

The grill was sputtering and I was halfway through a conversation about nothing important when the smell of charred honey and sesame drifted over the fence and three neighbors appeared at once, asking what on earth I was cooking. That was the summer bang bang chicken skewers earned a permanent spot in my backyard rotation. The sauce is the kind of thing you want to put on everything once you taste it, creamy and fiery and just sweet enough to keep you reaching for more. It takes almost no effort, which is dangerous because you will make it constantly.

I brought these to a potluck once thinking they would be a side dish and they ended up stealing the entire table. People kept asking if there was more sauce, and I had to admit I had already eaten half of it straight from the bowl while setting up.

Ingredients

• Boneless skinless chicken breast (600 g): Cut into 2.5 cm pieces so they cook quickly and evenly on the skewers while staying juicy inside.
• Soy sauce (2 tbsp): Use gluten free tamari if needed, it provides the salty backbone for the marinade.
• Honey (2 tbsp for marinade plus 1 tbsp for sauce): The caramelization from honey is what gives those gorgeous charred edges on the grill.
• Sesame oil (1 tbsp): A little goes a long way and adds that unmistakable toasty aroma that makes everything taste more complex.
• Garlic (1 clove, minced): Fresh is nonnegotiable here, the jarred stuff loses too much punch.
• Fresh ginger (1 tsp, grated): Grate it fine so it melts into the marinade rather than leaving chunks.
• Black pepper (half tsp): Just enough to warm things up without competing with the sriracha later.
• Wooden skewers (8, soaked): Soak them for at least 30 minutes or they will burn before the chicken is done.
• Mayonnaise (100 g): Regular mayo gives the richest sauce, but light mayo or a vegan alternative works beautifully too.
• Sweet chili sauce (2 tbsp): This is the sweet element that balances the sriracha and makes the sauce addictive.
• Sriracha (1 tbsp): Add more if you like it feisty, but start with one tablespoon and taste before committing.
• Rice vinegar (1 tsp): A tiny splash that brightens the whole sauce and keeps it from feeling too heavy.
• Sesame seeds (1 tbsp): For sprinkling on top, they add a finishing crunch that makes the dish look as good as it tastes.
• Spring onions (2, sliced): The sharp freshness cuts through the richness of the sauce perfectly.
• Fresh coriander (optional): Adds a bright herbal note if you are one of the people who loves it.

Instructions

Build the marinade:

Whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper in a bowl until everything is dissolved and fragrant. Toss in the chicken pieces and stir until every piece is coated, then cover and let it sit for at least 15 minutes or up to 2 hours if you have the patience.

Thread the skewers:

Take your soaked skewers and thread the chicken pieces on tightly, leaving a small gap at each end so you have something to grab. Try to keep the pieces roughly the same size so they finish cooking at the same time.

Get the grill ripping hot:

Preheat your grill or grill pan over medium high heat and lightly oil the grate with a paper towel dipped in oil. You want it hot enough that the chicken sizzles the moment it touches the surface.

Grill until beautifully charred:

Cook the skewers for 6 to 8 minutes per side, turning once, until the chicken is cooked through and has those gorgeous dark edges. Press a piece gently and if the juices run clear you are good to go.

Whisk the bang bang sauce:

While the chicken works its magic, stir together the mayo, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt in a bowl until smooth and uniformly pink. Taste it and adjust the heat if you want more fire.

Assemble and drizzle:

Arrange the cooked skewers on a platter and drizzle the sauce generously over the top, letting it pool underneath. Scatter sesame seeds, sliced spring onions, and coriander over everything and serve immediately while the edges are still crisp.

Save

There is something about eating food off a stick that makes everyone at the table a little happier, a little less formal, and a lot more willing to go back for seconds without asking permission.

What to Serve Alongside

Steamed jasmine rice is the easiest companion because it soaks up the extra sauce like a sponge. A crisp cucumber salad with a quick rice vinegar dressing cuts through the richness and adds crunch. Noodles tossed with a little sesame oil and scallions work too, especially if you want to make it a bigger meal without much extra work.

Swaps and Variations

Shrimp takes to this marinade beautifully and cooks even faster, needing only about 3 minutes per side on the grill. Extra firm tofu cubes pressed dry and grilled the same way make this entirely plant based. For a lighter sauce, swap the mayo for Greek yogurt and you get something tangier that still clings to the chicken perfectly.

Storing and Reheating

Leftover skewers keep well in the fridge for up to 3 days and reheat nicely in a hot skillet for a couple of minutes per side. The sauce stores separately in a jar for a week and honestly improves overnight as the flavors settle into each other.

• Keep the sauce in a separate container from the skewers so nothing gets soggy.
• A quick zap in the microwave works for lunch reheating but the skillet gives you back that char.
• The sauce also makes an incredible dipping sauce for fries, roasted vegetables, or literally anything you want to taste better.

Save

These skewers turned a random Tuesday into the kind of dinner that makes you close the laptop and actually sit at the table, and that is really all you can ask from a recipe.

Recipe FAQs

→ Can I make Bang Bang Chicken Skewers ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance and prepare the Bang Bang sauce up to a day ahead. Store the sauce covered in the refrigerator. Grill the skewers fresh for the best texture and flavor.

→ What can I substitute for mayonnaise in the Bang Bang sauce?

Greek yogurt works well as a lighter alternative to mayonnaise. For a vegan version, use a plant-based mayo or a blend of silken tofu and a splash of lemon juice. The sauce will still be creamy and flavorful.

→ How do I prevent chicken skewers from sticking to the grill?

Make sure to soak wooden skewers in water for at least 30 minutes before threading the chicken. Lightly oil the grill grate before heating, and avoid moving the skewers too early—let the chicken develop a slight char before flipping.

→ Can I use an oven instead of a grill?

Absolutely. Bake the skewers at 220°C (425°F) for about 12–15 minutes, turning once halfway through. Broil for the last 2–3 minutes to achieve that signature charred finish.

→ How spicy are these skewers?

The heat level is customizable. One tablespoon of Sriracha gives a moderate kick. Reduce or increase the amount based on your preference. The honey and sweet chili sauce balance the spice with a pleasant sweetness.

→ What sides pair well with Bang Bang Chicken Skewers?

Steamed jasmine rice, stir-fried noodles, or a crisp Asian-style slaw are excellent companions. A simple cucumber salad with rice vinegar dressing also complements the bold, spicy-sweet flavors beautifully.