Easy bang bang chicken skewers are the reason you fire up the grill on a weeknight. Pieces of chicken breast get marinated in a creamy, spicy-sweet sauce made from mayonnaise, sweet chili, and sriracha, then threaded onto skewers and grilled until the edges char and caramelize.
- That same sauce doubles as the dipping sauce on the side. One marinade, two uses, zero waste.
These skewers work for cookouts, weeknight dinners, and everything in between. The bang bang sauce is the kind of thing you want to put on everything.
The mayonnaise keeps the chicken moist during grilling, the sweet chili adds a gentle warmth, and the sriracha brings a slow-building heat that makes you reach for another skewer before you finish the first.
They are messy, they are sticky, and they are exactly what you want to be eating when the weather is warm.
The Snapshot
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Marinate Time: 1 hour (or overnight)
- Total Time: 1 hour 30 minutes (active time: 25 minutes)
- Servings: 4
- Difficulty: Easy
- Cuisine: Asian-American
- Cooking Method: Grilled
- Meal Type: Dinner, appetizer
- Calories: ~350 per serving
- Protein: ~32g
- Carbs: ~8g
- Fat: ~22g
- Freezer Friendly: No (marinade separates)
- Best Occasion: Cookout, weeknight dinner, game day
The Flavor and Texture Experience
When these come off the grill, the chicken has dark char marks at the edges where the marinade caramelized against the hot grates. The surface is slightly tacky from the sweet chili sauce, and when you bite in, the chicken is juicy inside with a subtle kick of sriracha.
The sauce is creamy, sweet, and spicy all at once, with the mayonnaise smoothing out the heat and the lime juice adding a bright, citrusy edge.
The ginger and soy sauce in the marinade give the chicken a slight savory depth that you do not expect from what looks like a simple creamy marinade. The sesame oil adds a toasty, nutty quality that makes the whole thing taste like it came from a restaurant instead of your backyard.
Dipped in extra sauce, each bite delivers maximum flavor with minimal effort.
Ingredients You’ll Need
For the chicken and marinade:
– Chicken breast (1 lb, cut into 1.5-inch pieces): Bite-sized chunks that cook quickly and evenly on the skewers. Thighs work and stay juicier, which some people actually prefer for grilling.
– Mayonnaise (1/2 cup): The base of the bang bang sauce.
Full-fat mayo creates the creamiest result. Greek yogurt works if you want a lighter, tangier version, though the sauce will be slightly thinner.
– Sweet chili sauce (1/4 cup): Brings sweetness and a mild, fruity heat.
Mae Ploy is a widely available brand. If you are out, mix equal parts honey and rice vinegar with a pinch of red pepper flakes for a reasonable approximation.
– Sriracha (2 tablespoons, adjust to taste): The primary heat source.
Two tablespoons gives you a noticeable but manageable warmth. Start with 1 tablespoon if you are sensitive to spice, or go up to 3 for serious heat.
– Lime juice (1 tablespoon): Adds brightness and cuts through the richness of the mayo.
Fresh lime juice makes a real difference here.
– Garlic (1 clove, minced): A background aromatic that rounds out the flavor without competing with the chili and sriracha.
– Fresh ginger (1 teaspoon, grated): Adds a warm, slightly spicy note that is distinctly Asian.
Grated ginger blends into the sauce better than minced. If you do not have fresh ginger, 1/2 teaspoon of ground ginger works in a pinch.
– Soy sauce (1 tablespoon): Adds umami and salt depth that makes the marinade taste complete.
Low-sodium soy sauce prevents the marinade from becoming too salty.
– Sesame oil (1 teaspoon): A small amount that makes a big impact. Toasted sesame oil gives the sauce that nutty, restaurant-quality flavor.
Do not substitute with regular cooking oil.
– Salt and pepper (to taste): A pinch of each to round out the seasoning.
– Skewers: Wooden skewers need to soak in water for at least 30 minutes before grilling so they do not catch fire.
Metal skewers need no prep.
For serving:
– Extra sweet chili sauce and mayo mixed for dipping: Simply stir together equal parts mayo and sweet chili sauce. This is the finishing touch that people will ask about.
– Chopped fresh cilantro or parsley (optional): A sprinkle of green freshness that cuts through the richness.
For more grilled chicken ideas, see our chicken recipes collection.
Swaps That Actually Work
- Chicken thighs instead of breasts: Thighs stay juicier and are more forgiving on the grill. The cook time is the same.
- Greek yogurt instead of mayo: A lighter option that still tastes creamy. The sauce will be tangier and thinner.
- Shrimp instead of chicken: Large shrimp cook in 5 to 6 minutes total, turning once. The marinade works beautifully with shrimp.
- No sweet chili sauce: Mix 2 tablespoons honey, 2 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. It will not be as complex but hits the sweet-and-spicy notes.
- Indoor cooking: No grill? Use a grill pan on the stovetop over medium-high heat. The char marks will be smaller but the flavor is nearly identical. For more indoor options, check our dinner recipes.
What You Need
- Grill or grill pan: The open flame gives the best char, but a stovetop grill pan works perfectly.
- Bowl for marinating: Large enough to hold the chicken and sauce so you can toss everything together.
- Tongs: For turning the skewers on the grill.
- Basting brush (optional): If you want to brush extra marinade on during grilling. Not strictly necessary since the chicken is already coated.
- Instant-read meat thermometer: The most reliable way to confirm the chicken has reached 165°F.
Your Step by Step Guide
While your finished dish may not look exactly like the images in this post, following these instructions will give you the same delicious EASY BANG BANG CHICKEN SKEWERS. So please follow with me!
In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil, salt, and pepper until completely smooth. Taste it.
The sauce should be creamy and sweet first, then the heat from the sriracha should slowly build. The lime should add a bright tang on the finish.
Adjust the sriracha up or down based on your heat preference. If you want it sweeter, add another tablespoon of sweet chili.
- If you want it tangier, add another squeeze of lime.
Add the chicken pieces and toss to coat thoroughly. Really get in there with your hands or a spoon and make sure every piece is covered.
The mayonnaise-based marinade clings to the chicken better than oil-based marinades, which is part of why these skewers turn out so juicy. Cover the bowl and refrigerate for at least 1 hour.
Overnight is even better. The longer the chicken sits in the marinade, the more flavor it absorbs and the more tender it becomes.
The acid in the lime juice and the salt in the soy sauce work together to season the chicken all the way through.
When you are ready to cook, preheat your grill or grill pan to medium-high heat. If using wooden skewers, make sure they have been soaking in water for at least 30 minutes.
- Thread the chicken pieces onto the skewers, leaving a small gap between each piece. Those gaps matter.
If the chicken pieces are touching, the surfaces that touch each other will steam instead of char, and you lose those caramelized edges that make these skewers special.
Place the skewers on the hot grill. Leave them alone for 3 to 4 minutes on the first side.
This is the patience test. Moving them too early tears the chicken off the grates and you lose those beautiful grill marks.
When the bottom has dark char lines and releases easily from the grate, flip the skewers. Cook for another 7 to 10 minutes, turning 2 to 3 times total, until the chicken is charred at the edges and reaches an internal temperature of 165°F.
- The sugars in the sweet chili sauce caramelize on the hot grates, creating those dark, sticky spots that are the best part.
Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving. This brief rest allows the juices to redistribute through the meat instead of running out the moment you bite in.
While they rest, mix together equal parts mayo and sweet chili sauce for the dipping sauce. For another grilled chicken option, try our sheet pan chicken fajitas for a different flavor profile.
Garnish with chopped cilantro or parsley if using, and serve with the dipping sauce on the side. According to the USDA’s grilling safety guidelines, poultry should always reach 165°F internally, and using a meat thermometer is the safest way to check.
Nutrition Per Serving
Per serving (about 1/4 of the chicken):
– Calories: ~350
– Protein: ~32g
– Carbs: ~8g
– Fat: ~22g
– Fiber: ~0g
– Sugar: ~5g
– Sodium: ~500mg
The fat content is primarily from the mayonnaise. Using Greek yogurt reduces the fat by about 8g per serving.
Small Details That Matter
- Soak wooden skewers for a full 30 minutes. This prevents them from catching fire on the grill. Quick soaking under running water is not enough. Submerge them in a pan of water and set a timer.
- Leave gaps between chicken pieces. The gap allows heat to reach all sides of each piece, which means better char and more even cooking.
- Do not move the skewers too early. When chicken first hits a hot grill, it sticks. As it cooks and the proteins set, it releases naturally. If you try to flip before it releases, you tear the chicken and lose the marinade crust.
- Make extra dipping sauce. People always want more. Mix 1/4 cup mayo with 1/4 cup sweet chili sauce and a squeeze of sriracha. It takes 30 seconds and saves you from running out.
Quick Fixes
- The chicken stuck to the grill: The grill was not hot enough, or you tried to flip too soon. Let the grates preheat for at least 10 minutes before adding the skewers. Oil the grates with a paper towel dipped in vegetable oil right before grilling.
- The chicken is dry inside: You overcooked it. Chicken breasts go from done to dry quickly on a hot grill. Check the temperature at the 10-minute mark and pull the skewers at 165°F. For insurance, use chicken thighs next time, which stay juicy even with an extra minute or two.
- The marinade burned on the grill: The heat was too high or the sugar content in your sweet chili sauce was too high. Medium-high is the right temperature, not high. If you see flare-ups, move the skewers to a cooler part of the grill temporarily.
- The sauce is too spicy: Add more mayo and sweet chili sauce to dilute the sriracha. A teaspoon of honey also helps mellow the heat. For more spice-balancing tips, check our firecracker chicken recipe.
Make It Your Own
- Oven method: No grill at all? Bake the skewers on a foil-lined baking sheet at 400°F for 15 to 18 minutes, turning once halfway through. Broil for the last 2 minutes for char. You lose some of the smoky grill flavor but the taste is still excellent.
- Air fryer version: Cook at 380°F for 10 to 12 minutes, shaking the basket halfway through. The chicken gets slightly crispy on the outside and stays juicy inside.
- Bang bang shrimp: Swap the chicken for large peeled shrimp. Marinate for only 30 minutes (shrimp are more delicate than chicken). Grill for 5 to 6 minutes total.
- Vegetable skewers: Thread bell peppers, red onions, zucchini, and pineapple chunks between the chicken pieces for a complete meal on a stick.
- Meal prep friendly: Marinate the chicken and store in the refrigerator for up to 24 hours. Grill when ready. The cooked skewers keep for 3 days and reheat well in a 350°F oven for 8 minutes.
Serve It With
These skewers are the star, but a few sides make it a complete meal. Steamed jasmine rice is the classic pairing.
The rice absorbs any sauce that drips off the chicken and provides a neutral base that balances the spice. A simple Asian cucumber salad with sesame oil and rice vinegar adds crunch and freshness.
For a cookout spread, serve them alongside grilled corn on the cob, a green salad with ginger dressing, or edamame. The dipping sauce also works as a dressing for a simple slaw.
If you want to go all out, add our lemon chicken recipe as a second protein option.
Keeping It Fresh
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Remove the chicken from the skewers for more compact storage.
The dipping sauce keeps separately in a jar for up to a week.
Reheat the chicken in a 350°F oven for 8 minutes or on a grill pan over medium heat for 3 to 4 minutes per side. The microwave works for 60 to 90 seconds but softens the charred edges.
If the chicken seems dry, drizzle it with a little of the dipping sauce before reheating.
Do not freeze the marinated chicken. The mayonnaise-based sauce separates when frozen and thawed, creating an unappetizing texture.
If you want to freeze, freeze plain uncooked chicken pieces and make the sauce fresh when you are ready to cook. According to FoodSafety.gov’s storage guidelines, cooked poultry is safe for 3 to 4 days refrigerated.
Got Questions?
Can I skip the marinating time?
You can, but the chicken will be noticeably less flavorful. Even 30 minutes makes a difference.
If you are truly in a rush, at least let the chicken sit in the marinade while you preheat the grill and prepare your sides.
Can I make the sauce ahead of time?
Absolutely. The bang bang sauce keeps in a sealed jar in the refrigerator for up to a week.
Make a double batch and use the extra on sandwiches, as a dip for fries, or drizzled over rice bowls.
What if I do not have a grill?
A grill pan on the stovetop works great. You can also bake the skewers at 400°F for 15 to 18 minutes, broiling for the last 2 minutes for char.
The oven method produces less char but still tastes delicious.
How do I know when the chicken is done without a thermometer?
Cut into the largest piece. The meat should be completely opaque with no pink inside, and the juices should run clear.
A thermometer is more reliable and prevents overcooking, but visual checks work in a pinch.
Can I use metal skewers?
Yes, and they have the advantage of not needing to soak. Metal skewers also conduct heat into the center of the chicken, which can help it cook slightly faster.
Just be careful when handling them because they get very hot on the grill.