Save Enjoy tender, grilled chicken cubes seasoned with garlic powder, smoked paprika, and a hint of spice. These skewers are brushed with a creamy, sweet, and spicy Bang Bang sauce, garnished with fresh cilantro and toasted sesame seeds. Ideal for quick weeknight meals or entertaining guests, they deliver a flavorful fusion of American and Asian tastes. Simple to prepare with a grilling time of about 15 minutes, these skewers can be paired with rice, salads, or lettuce wraps.
The first time I made these skewers, my friend Sarah actually licked her plate clean. I'd been trying to recreate that sauce from our favorite restaurant for months, and when I finally nailed the balance of sweet chili and sriracha, we stood around the kitchen island eating them straight off the platter.
Last summer I made these for my sister's birthday party and watched them disappear faster than anything else on the table. My dad who claims he hates spicy food went back for thirds, carefully picking around the extra sriracha drizzle I'd added to half the batch. There's something about food on sticks that makes everything more fun.
Ingredients
- 1.5 lbs boneless chicken breasts or thighs: Thighs stay juicier on the grill but breasts work great if that's what you have on hand
- 2 tablespoons olive oil: Helps the spices cling to every surface and prevents sticking
- 1 teaspoon garlic powder: Even distribution of garlic flavor without any burnt bits
- 1 teaspoon smoked paprika: This adds that beautiful reddish color and subtle smoky depth
- ½ teaspoon salt and black pepper: The bare minimum seasoning to let the sauce shine
- 8 wooden or metal skewers: Soak wooden ones for 20 minutes so they don't char on the grill
- ½ cup mayonnaise: The creamy base that makes the sauce so irresistible
- 2 tablespoons sweet chili sauce: Look for this in the Asian aisle, it's perfectly sweet and tangy
- 1 tablespoon sriracha: Start here and adjust to your heat tolerance
- 1 tablespoon honey: Balances the heat and gives the sauce gorgeous gloss
- 1 teaspoon rice vinegar: Cuts through the richness so it's not too heavy
- Fresh cilantro, scallions, and sesame seeds: The finishing touches that make them look restaurant worthy
Instructions
- Prep your skewers:
- If using wooden skewers, submerge them in water while you prep everything else. This small step prevents them from turning to ash on the grill.
- Season the chicken:
- Toss the cubed chicken with olive oil and all the spices until every piece is evenly coated. The mixture should look lightly reddish from the paprika.
- Thread the skewers:
- Slide chicken pieces onto skewers, leaving a tiny bit of space between pieces for even cooking. Don't pack them too tightly or the heat won't circulate properly.
- Fire up the grill:
- Get your grill or grill pan nice and hot over medium-high heat. You should hear that satisfying sizzle when the chicken hits the grates.
- Grill to perfection:
- Cook for 5 to 7 minutes per side until you see beautiful char marks and the chicken reaches 165°F internally. The edges should get slightly crispy and caramelized.
- Whisk the magic sauce:
- While chicken grills, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and pinch of salt. Stir until completely smooth and creamy.
- Sauce and serve:
- Brush the hot skewers generously with sauce or serve it on the side for dipping. Top with fresh herbs and sesame seeds while they're still warm.
Save These skewers have become my go-to for summer barbecues because everyone can customize their spice level. I set out the sauce on the side and let people drizzle their own, watching kids and adults alike get surprisingly excited about dinner.
Make-Ahead Magic
You can cube and season the chicken up to 24 hours in advance, storing it in an airtight container in the refrigerator. The sauce keeps for a week in the fridge and actually tastes better after the flavors have had time to meld together.
Grilling Alternatives
No grill? No problem. Broil these on a baking sheet lined with foil for 4 to 5 minutes per side, or cook them in a hot cast iron skillet with a drizzle of oil. You will still get that gorgeous char and juicy interior.
Serving Suggestions
I love serving these over steamed jasmine rice with extra sauce drizzled on top, but they are equally good wrapped in butter lettuce for a lighter option. Add a simple cucumber salad on the side and dinner is done.
- Pair with cold beer or crisp white wine to balance the heat
- Extra lime wedges on the side brighten everything up
- Double the sauce recipe if your crowd loves to dip
Save There is something universally happy-making about food on a stick, especially when it is covered in this sauce. Hope these become a regular in your rotation too.
Recipe FAQs
- → How do I prevent wooden skewers from burning?
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Soak wooden skewers in water for at least 20 minutes before grilling to reduce the risk of burning.
- → Can I use chicken thighs instead of breasts?
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Yes, boneless, skinless chicken thighs work well and remain juicy when grilled on skewers.
- → How spicy is the Bang Bang sauce?
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The sauce offers a balance of creamy, sweet, and spicy flavors. Adjust the heat by varying the amount of sriracha sauce used.
- → What sides pair well with these skewers?
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Serve with steamed rice, fresh salads, or lettuce wraps for a complete and satisfying meal.
- → Is there a dairy-free option for the sauce?
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Use vegan mayonnaise to make the sauce dairy-free while maintaining its creamy texture.
