Juicy Bang Bang Chicken

The first time I made Bang Bang Chicken Skewers was for a summer barbecue that almost got rained out. Something about that creamy sweet-spicy sauce against the smoky charred chicken made everyone forget the gray sky outside. My brother-in-law kept asking what was in the sauce, and when I finally told him it was just mayonnaise and sweet chili with sriracha, he looked genuinely shocked.

Last summer I made these for my daughters birthday party and ended up having to triple the recipe because the adults kept hovering around the grill. There's something about food on sticks that makes people relax and laugh more. My neighbor said she'd pay me to make them for her next gathering, which I'm pretty sure was the highest compliment I've ever received in my kitchen.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier on the grill but breasts work beautifully if you prefer leaner meat
• Olive oil: Helps the spices cling and keeps the chicken from drying out over high heat
• Garlic powder: Distributes more evenly than fresh garlic and wont burn on the grill
• Smoked paprika: Adds this subtle smoky depth even if you're cooking indoors
• Mayonnaise: Forms the creamy base that makes the sauce so addictive
• Sweet chili sauce: The secret ingredient that balances the heat with just enough sweetness
• Sriracha: Adjust this based on how brave you're feeling that day
• Honey: Helps the sauce cling to the chicken and rounds out the flavors
• Rice vinegar: Cuts through the richness so the sauce doesn't feel too heavy
• Fresh cilantro or scallions: That pop of color and freshness makes everything look intentional
• Toasted sesame seeds: Don't skip these—they add this tiny crunch in every bite

Instructions

Get your skewers ready:

Soak wooden skewers for at least 20 minutes so they don't turn into charcoal on the grill

Fire up the heat:

Preheat your grill or grill pan to medium-high—you want it hot enough to get those gorgeous char marks

Season the chicken:

Toss the cubes in olive oil and spices until every piece is coated like it's wearing a little spice jacket

Thread and load:

Slide the chicken onto skewers but don't pack them too tight or they'll steam instead of grill

Grill to perfection:

Cook for 5 to 7 minutes per side until you see those charred edges and the meat reaches 165 degrees inside

Whisk the magic sauce:

Stir together mayo sweet chili sauce sriracha honey vinegar and salt until smooth and irresistible

Sauce and serve:

Brush that glorious sauce all over the cooked skewers and finish with herbs sesame seeds and lime

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My daughter now requests these for every celebration and has started helping me thread the skewers. There's something special about cooking together that turns dinner into a memory. Last time she added extra sriracha to her portion and grinned through the entire meal.

Make-Ahead Magic

You can season the chicken up to 2 hours ahead and keep it in the fridge which actually makes the flavors better. The sauce comes together in seconds but I've found making it an hour beforehand helps all the ingredients become best friends. Just keep everything separate until you're ready to grill.

Grilling Like a Pro

Medium-high heat is your sweet spot here—too hot and the outside burns before the inside cooks through. I rotate my skewers a quarter turn every couple minutes for even char on all four sides. If you're using a grill pan don't crowd the pieces or they'll steam instead of getting those beautiful sear marks.

Serving Suggestions

These skewers work with literally everything from fluffy white rice to crisp lettuce cups. I've served them alongside roasted vegetables for a complete meal and as the star of an appetizer spread with other finger foods.

• Set out extra sauce for dipping because everyone will want more
• Cool cucumber salad creates this perfect contrast to the spicy chicken
• Cold beer or crisp white wine cuts through the richness beautifully

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Every time these skewers hit the table I remember why cooking for people matters. Food this good has a way of turning ordinary moments into something worth savoring.

Recipe Q&A

→ What cut of chicken works best for these skewers?

Boneless, skinless chicken breasts or thighs cut into 1-inch cubes offer the best texture and cooking consistency.

→ How can I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before grilling to avoid burning.

→ Can I adjust the spice level of the sauce?

Yes, modify the amount of sriracha sauce added to make it milder or spicier according to your preference.

→ What is a good side to serve with these skewers?

Steamed rice, lettuce wraps, or a fresh salad complement the bold flavors well.

→ Is there a dairy-free version of the sauce?

Using vegan mayonnaise instead of regular mayonnaise makes the sauce dairy-free without compromising creaminess.