Grilled Bang Bang Chicken Skewers are one of my go-to summer dinners—quick, flavorful, and perfect for weeknights or cookouts. The chicken is juicy and smoky from the grill, and the spicy-sweet bang bang sauce adds the perfect punch. This easy recipe comes together in just 25 minutes and always hits the spot. It’s a crowd-pleasing recipe that works for everything from casual weeknight dinners to cookouts or even meal prep.
Jump to:
Grilled Bang Bang Chicken Skewers Recipe
As soon as the weather warms up, I’m firing up the grill several times a week. I’ve always been a big fan of my sweet and sticky teriyaki chicken skewers, but I’m excited to add these bold, creamy Bang Bang chicken skewers into the mix. The smoky char from the grill pairs perfectly with the spicy-sweet sauce, and you can easily dial the heat up or down to suit your taste. They’re quick enough for a weeknight but impressive enough for guests—and leftovers are great over rice, in wraps, or tossed into a salad.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Add the chicken pieces to a large mixing bowl. Drizzle with olive oil and sprinkle in the garlic powder, smoked paprika, paprika, salt, and black pepper. Stir until the chicken is evenly coated.
Step 2
If you're using wooden skewers, be sure to soak them in water for at least 30 minutes to prevent burning. Thread the seasoned chicken onto the skewers, leaving a bit of space between each piece for even cooking.
Step 3
Heat your grill or grill pan to high (around 425°F). Arrange the skewers on the hot surface and cook for 8–10 minutes, rotating every 2–3 minutes, until the chicken is fully cooked and nicely charred on the edges.
Step 4
In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and lime juice. Mix until smooth and creamy.
Step 5
Spoon the sauce over the hot kabobs or offer it on the side as a dip. Enjoy!
Sarah's Top Tips
- Don’t skip soaking the wooden skewers—30 minutes in water keeps them from burning on the grill.
- Rotate the skewers every few minutes as they cook to get a nice even char without overdoing it on one side.
- For the juiciest chicken, use a meat thermometer and make sure it reaches 165°F before pulling it off the grill.
Serving Suggestions
These grilled Bang Bang chicken skewers have quickly become a favorite in my summer grilling lineup. I love serving them with sides that complement their bold, spicy-sweet flavor. For a fresh and vibrant pairing, I often go with my grilled lemony zucchini salad or a crisp spinach and arugula salad. For a fun twist, I like to tuck the chicken into lettuce wraps or layer them over creamy coconut rice with extra sauce drizzled on top. And when I'm hosting, making smaller skewers turns them into an easy, crowd-pleasing appetizer that disappears fast.
Storage & Reheating
Fridge: Store any leftover chicken and sauce in airtight containers in the fridge for up to 3 days.
Reheating: To reheat, warm the chicken in a skillet over medium heat or pop them in the microwave until heated through. The extra Bang Bang sauce keeps well too—try spreading it on sandwiches, stirring it into grain bowls, or using it as a dip for veggies.
Similar Recipes
- Sweet Chili Chicken Stir Fry – An easy and saucy stir fry with a little heat and stir-fried vegetables.
- Spicy Harissa Chicken Thighs – Bold North African-inspired flavor, perfect for roasting or grilling. Pairs well with so many sides.
- Sticky Honey Garlic Chicken Thighs – These chicken thighs are sweet, savory, and done in just 20 minutes.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
Tap stars to rate!
Grilled Bang Bang Chicken Skewers
See the full post for extra tips and photos
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Skewers, if using wooden skewers, soak in water for 30 minutes
Bang Bang Sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha, adjust for heat preference
- ½ lime, juiced
Instructions
- In a large bowl, toss the chicken pieces with olive oil and spices until fully coated.1 ½ pounds boneless, 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
- If using wooden skewers, make sure they’ve been soaked in water for 30 minutes. Thread the chicken onto the skewers, leaving a little space between each piece.
- Preheat a grill or grill pan to high heat (about 425°F). Place the skewers on the grill and cook for 8–10 minutes, turning every 2–3 minutes, until the chicken is cooked through and slightly charred.
- Whisk together the mayo, sweet chili sauce, sriracha, and lime juice in a small bowl.¼ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, ½ lime
- Drizzle the sauce over the grilled chicken skewers or serve it on the side for dipping.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Sarah's Tips
- Start with less sriracha if you're sensitive to spice; you can always add more to dial up the heat.
KITCHEN TOOLS NEEDED
- Grill or grill pan
Nancy says
Made these the other night
Very tasty! I used boneless skinless thighs and kept them whole to make it easier and quicker
Will make skewers in the future for bbq days