Juicy Bang Bang Chicken Skewers (Printable)

Grilled chicken cubes coated in smoky spices, finished with a creamy, spicy-sweet Bang Bang sauce and fresh garnishes.

# What You Need:

→ For the Chicken Skewers

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 8 wooden or metal skewers

→ For the Bang Bang Sauce

08 - 1/2 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha sauce
11 - 1 tablespoon honey
12 - 1 teaspoon rice vinegar
13 - Pinch of salt

→ For Garnish

14 - 2 tablespoons chopped fresh cilantro or scallions
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges

# How-To:

01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
02 - Preheat grill or grill pan to medium-high heat.
03 - In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Thread the chicken pieces evenly onto the skewers.
05 - Grill chicken skewers for 5-7 minutes per side, or until cooked through and slightly charred on the edges (internal temperature should reach 165°F).
06 - While chicken is grilling, whisk together all Bang Bang sauce ingredients in a small bowl until smooth.
07 - Once skewers are done, brush or drizzle generously with Bang Bang sauce. Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve immediately with lime wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in literally two minutes but tastes like you slaved over it
  • They're impossible to mess up even if you're new to grilling
  • Perfect for feeding a crowd without being stuck in the kitchen
02 -
  • Don't skip the step of soaking wooden skewers or you will end up with burnt sticks and sad chicken
  • Let the chicken rest for just 2 minutes after grilling so the juices redistribute
  • The sauce thickens as it sits, so thin it with a teaspoon of water if needed
03 -
  • Pat the chicken completely dry before tossing with spices for better browning
  • Brush the sauce on during the last minute of grilling for a sticky, caramelized finish

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