Get ready to fire up the grill for these incredible Bang Bang Chicken Skewers. This recipe delivers a perfect combination of sweet, smoky, and spicy flavors that will make it an instant favorite for any cookout, family dinner, or party. We use a smart mix of chicken breast and thighs, ensuring every bite is both lean and wonderfully juicy. The star of the show is a simple yet flavor-packed homemade Bang Bang sauce, which serves as both a marinade to tenderize the chicken and a creamy dipping sauce on the side.
As grilling season approaches, finding easy and delicious marinades becomes a top priority. This Bang Bang sauce marinade is a game-changer. The Greek yogurt in the sauce works its magic, making the chicken incredibly tender and moist, while the sweet chili sauce and sriracha provide a vibrant kick of flavor without any complicated steps. You can keep it simple with just chicken, or easily thread on some colorful vegetables like bell peppers and zucchini to make it a complete, nutrient-packed meal on a stick. These skewers are not only delicious but also visually appealing, making them a guaranteed hit.
If you love the convenience and flavor of grilled skewers, be sure to also check out our classic BBQ Chicken Skewers and our bright and zesty Lemon Chicken Skewers.
Recipe Overview
What is Bang Bang Sauce?
Bang Bang Sauce is a popular creamy condiment known for its unique sweet, savory, and mildly spicy flavor profile. While it’s often associated with American-Chinese cuisine, particularly the restaurant chain Bonefish Grill, it has become a global favorite. The typical base includes mayonnaise for creaminess, sweet chili sauce for a sweet and tangy kick, and sriracha for a touch of heat. This versatile sauce is fantastic not just on chicken, but also with shrimp, fish, fries, and even as a salad dressing. Our homemade version uses Greek yogurt to lighten it up and add a tenderizing element to the marinade.
Ingredients You’ll Need
Here’s a breakdown of the simple ingredients required to make these delicious Bang Bang Chicken Skewers. You can find the exact measurements in the recipe card at the bottom of this post.
- Boneless, Skinless Chicken: We recommend a combination of chicken breast and chicken thighs. The breast provides lean, firm protein, while the thighs offer richer, juicier meat, giving you the best of both worlds in every skewer.
- Light Mayonnaise: This forms the creamy base of our sauce. It helps the chicken caramelize beautifully on the grill and adds a savory richness. For a more decadent sauce, feel free to use full-fat mayonnaise.
- Plain Greek Yogurt: The secret weapon for tender chicken! The lactic acid in the yogurt gently breaks down the chicken fibers as it marinates, resulting in incredibly moist meat. It also adds a pleasant tang to the sauce.
- Sweet Chili Sauce: This is essential for the classic “Bang Bang” flavor, providing a perfect balance of sweetness and mild heat. If you don’t have it, you can substitute with 3 tablespoons of sriracha and 3 tablespoons of honey for a similar effect.
- Seasonings: A simple yet effective blend of smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper gives the chicken a deep, savory foundation.
- Sriracha: To add that signature spicy kick. You can easily adjust the amount to suit your personal heat preference—add more for a fiery experience or less for a milder taste.
- Honey: A touch of honey balances the spice from the sriracha and the tang from the vinegar. Agave nectar or maple syrup are excellent alternatives.
- Rice Vinegar: This adds a bright acidity that cuts through the creaminess of the mayonnaise and yogurt, brightening up all the flavors. Lemon juice or apple cider vinegar can be used in a pinch.
- Sesame Seeds: An optional but highly recommended garnish. Toasting them briefly before sprinkling enhances their nutty flavor and adds a delightful crunch.
How to Make Bang Bang Chicken Skewers
Follow these simple steps to create perfectly grilled and flavorful skewers every time.
Step 1: Prepare the Bang Bang Sauce. In a medium-sized bowl, whisk together the light mayonnaise, Greek yogurt, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and onion powder until the sauce is completely smooth and creamy.
Step 2: Reserve the Dipping Sauce. It’s crucial for food safety to separate the dipping sauce now. Measure out about ½ cup of the sauce and set it aside in a separate, clean bowl. This will be served with the cooked skewers. The rest of the sauce will be used as the marinade. Never serve a marinade that has been in contact with raw meat.
Step 3: Marinate the Chicken. Pat the cubed chicken dry and place it in a large bowl. Season it generously with kosher salt, black pepper, and smoked paprika. Pour the remaining Bang Bang sauce (the marinade portion) over the chicken and toss everything together until each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 4: Assemble the Skewers. If using wooden skewers, make sure to soak them in water for 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, alternating between chicken breast and thigh pieces to distribute the different textures.
Step 5: Cook the Skewers. Preheat your grill or a grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the hot grill and cook for about 4 to 5 minutes per side, until the chicken is cooked through and has beautiful char marks. The internal temperature should reach 165°F (74°C).
Step 6: Glaze and Garnish. Once the skewers are cooked, you can lightly brush them with a very thin layer of the reserved dipping sauce for an extra glossy finish and flavor boost.
Step 7: Serve and Enjoy. Arrange the hot skewers on a platter, garnish with sesame seeds and fresh cilantro or green onions if desired. Serve immediately with the reserved Bang Bang dipping sauce on the side.
Pro-Tips for Perfect Skewers
- Uniform Pieces: Cut your chicken into evenly sized 1-inch cubes. This is key to ensuring that all the pieces cook at the same rate, preventing some from being undercooked while others get dry.
- Soak Your Skewers: If you’re using wooden or bamboo skewers, don’t skip the soaking step. Submerge them in water for at least 30 minutes before threading the chicken. This prevents them from charring and burning on the hot grill.
- Preheat Your Grill: A hot grill is essential for a good sear and to prevent the chicken from sticking. Make sure your grill or grill pan is fully preheated and lightly oiled before you add the skewers.
- Don’t Overcook: The best way to guarantee perfectly cooked chicken is to use a meat thermometer. Chicken is safe and ready to eat when its internal temperature reaches 165°F (74°C). Pull it off the heat as soon as it hits this temperature to keep it juicy.
- Don’t Over-Marinate: While marinating is great for flavor, the acidic ingredients in this marinade (yogurt, vinegar) can start to break down the chicken too much if left for too long. A maximum of 4 hours is ideal.
- Add Veggies: Turn these into a full meal by adding vegetables to the skewers. Chunks of bell pepper, red onion, zucchini, or even pineapple pair wonderfully with the Bang Bang sauce.
- Make it Dairy-Free: For a dairy-free version, simply swap the Greek yogurt for a dairy-free alternative like coconut yogurt or use a bit more mayonnaise.
- Try it with Shrimp: This marinade and sauce are also fantastic with seafood. Try it with large, peeled, and deveined jumbo shrimp. They will cook much faster, only needing about 2-3 minutes per side.
Frequently Asked Questions
Once the skewers have cooled completely, you can store them in an airtight container in the refrigerator for up to 3 days. Store the leftover dipping sauce in a separate airtight container, and it will also last for up to 3 days.
Yes, you can freeze the cooked skewers. Allow them to cool, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. However, we do not recommend freezing the creamy dipping sauce as its texture may change upon thawing.
The best way to reheat the skewers is in a skillet or grill pan over medium heat until they are warmed through. You can also reheat them in an air fryer at 350°F for a few minutes to restore their texture.
Absolutely. You can use all chicken breast if you prefer a leaner option. Just be extra careful not to overcook it, as breast meat can dry out more easily than thigh meat. The marinade will help keep it moist.
Yes, using all chicken thighs is a great option for extra juicy and flavorful skewers. Thigh meat is more forgiving and harder to overcook. You may want to trim off any large pieces of excess fat before cubing and marinating.
More Grilling Recipes to Try
- Easy Grilled Artichokes
- Pineapple Shrimp Skewers
- Grilled Chimichurri Chicken
- Huli Huli Chicken Skewers
- Grilled Lemon Garlic Asparagus
- Cilantro Lime Salmon
- Teriyaki Chicken Skewers
Thank you for stopping by and trying this recipe! Your feedback is incredibly valuable. If you make these Bang Bang Chicken Skewers, I would love to hear how they turned out for you. Please leave a comment and a rating below!
Bang Bang Chicken Skewers
Pin
Equipment
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8-10 skewers (soaked in water if wooden)
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
For the Bang Bang Sauce:
- ¾ cup light mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch kosher salt
- sesame seeds, optional, for garnish
Instructions
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In a small bowl, whisk together all the ingredients for the Bang Bang sauce: light mayonnaise, Greek yogurt, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, onion powder, and a pinch of salt.
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Reserve ½ cup of the sauce in a separate bowl to use for dipping later. The remaining sauce will be the marinade. Do not reuse the marinade after it has touched raw chicken.
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Place the cubed chicken breast and thighs in a large bowl. Season with salt, pepper, and smoked paprika. Pour the marinade portion of the sauce over the chicken and toss well to coat.
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Cover the bowl and refrigerate for at least 30 minutes, but no longer than 4 hours.
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Thread the marinated chicken pieces onto your skewers, alternating between breast and thigh meat.
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Preheat a grill or grill pan to medium-high heat and oil the grates. Grill the skewers for 4–5 minutes per side, or until cooked through and lightly charred.
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For an oven method, preheat to 425°F (220°C). Bake for 18–20 minutes, turning halfway. For extra char, broil for the last 2 minutes.
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Once cooked, you can lightly brush the skewers with a bit of the reserved sauce for a final glaze.
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Sprinkle with sesame seeds if desired and serve immediately with the remaining sauce on the side for dipping.
Notes
Storage & Reheating:
- Storage: Allow cooked skewers to cool, then store in an airtight container in the fridge for up to 3 days. Store the dipping sauce in a separate airtight container.
- Freezing: You can freeze the cooked, cooled skewers in a freezer-safe container for up to 3 months. The dipping sauce is not recommended for freezing.
- Reheating: Reheat skewers in a grill pan, skillet, or air fryer over medium heat until warmed through.
Nutrition
Nutrition information is an estimate and may vary based on the specific ingredients used.