Bang Bang Chicken Skewers With Creamy Bang Bang Sauce

40 min | easy | high-protein

Grilled chicken skewers on a long white platter, with lightly charred chicken chunks drizzled in creamy bang bang sauce; a small ramekin of extra sauce sits at the top right on a marble countertop.

Published Jan 21, 2026

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Prep Time	Cook Time	Total Time
30 min	10 min	40 min

Rate/Review

Introduction

These bang bang chicken skewers are juicy, flavorful, and coated in the most addicting creamy bang bang sauce.

They’re perfect for summer cookouts, game day spreads, or an easy weeknight dinner that feels restaurant worthy.

The chicken gets a quick, bold seasoning, then pairs with a sweet-heat sauce made from mayo, sweet chili, and sriracha.

Three grilled chicken skewers drizzled with creamy bang bang sauce and sprinkled with chopped herbs and red pepper flakes on parchment paper, served with a ramekin of extra sauce and a basket of golden fries.

How to Make Bang Bang Chicken Skewers With Creamy Bang Bang Sauce

Handsfree mode (keeps screen awake)

Soak skewers and prep chicken

Soak the wooden skewers in cool water for at least 20 minutes so they do not burn on the grill.
Cut the chicken breasts into even bite-size chunks so they cook at the same speed.
Season and marinate the chicken

In a large bowl, whisk together the olive oil, brown sugar, garlic powder, paprika, salt, pepper, and onion powder.
Add the chicken pieces and toss until every surface is well coated with the flavorful marinade.
Cover and chill for at least 20 minutes, or up to 4 hours for deeper flavor.

Advertisement
Mix the creamy bang bang sauce

In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder.
Taste and adjust the heat by adding a little more sriracha or sweet chili sauce as you like.
Cover and refrigerate the sauce until serving so it thickens slightly and the flavors meld.
Thread the chicken onto skewers

Remove the chicken from the fridge and drain any excess marinade that collects in the bottom of the bowl.
Thread the chicken pieces tightly onto the soaked skewers, leaving a little space at each end for easy turning.
Grill or pan-cook the skewers

Preheat a grill or grill pan over medium-high heat and oil the grates lightly to prevent sticking.
Cook the skewers for 8 to 10 minutes, turning often, until the chicken is cooked through and lightly charred.
Check for doneness by cutting into a thicker piece; the juices should run clear and the center should be opaque.

Advertisement
Serve with bang bang sauce

Transfer the hot skewers to a platter and spoon or drizzle some bang bang sauce over the top.
Serve extra sauce on the side for dipping, along with lime wedges or chopped herbs if you like.

Four grilled chicken skewers on a white rectangular platter, topped with creamy bang bang sauce and sprinkled with chopped herbs; a small ramekin of extra sauce sits at the top right on a marble surface.

Substitutions

Chicken breasts with boneless skinless chicken thighs: Thighs stay very juicy and forgiving, especially on the grill or under high heat. They bring a richer, slightly more savory flavor without changing the seasoning or sauce.
Mayonnaise with plain Greek yogurt: Greek yogurt gives the sauce a tangy, lighter taste while still keeping it creamy and dippable. Use whole-milk yogurt for the best texture and add a pinch of salt to balance the tang.
Sriracha with gochujang chili paste: Gochujang adds deeper, slightly smoky heat and a subtle fermented note that makes the bang bang sauce more complex. Start with half the amount of sriracha called for, then adjust until you like the spice level.

Tips

Cut chicken evenly for consistent cooking: Aim for cubes about 1 to 1½ inches so the chicken stays juicy but still cooks through quickly. Smaller pieces can overcook fast and dry out on the skewers.
Do not skip soaking wooden skewers: Soaking saturates the wood with water so it is far less likely to burn or snap on the grill. If you have time, soak them for 30 minutes instead of 20.
Layer flavor with a quick final brush: Reserve a tablespoon of the marinade before adding the raw chicken and brush it over the skewers during the last minute. This adds a glossy look and a little extra sweetness on the outside.
Adjust sauce thickness to your liking: For a thicker, clingy sauce, add a spoonful more mayonnaise and chill it longer. For a thinner drizzle, whisk in a teaspoon of water or lime juice until it loosens slightly.
Use an instant-read thermometer: An instant-read thermometer takes the guesswork out and helps you avoid overcooking the chicken. Aim for 160°F, then rest a few minutes; carryover heat finishes it to 165°F.

Nutrition Facts ^*

Energy	451	kcal
Protein	35	g
Total Fat	28	g
Carbohydrates	16	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I marinate the chicken overnight or prepare this dish ahead?: Yes, you can marinate the chicken for up to 8 hours in the fridge for deeper flavor. Do not go past 12 hours, or the texture can start to turn mushy from the salt. Make the sauce up to 3 days ahead and store it covered in the fridge.
How can I keep the chicken from drying out on the grill?: Cut the chicken into even pieces so everything cooks at the same speed. Cook over medium-high, not blazing hot heat, so the outside does not scorch before the inside cooks. Pull the skewers off the heat as soon as the thickest piece reaches 165°F.
Can I cook these chicken skewers in an air fryer?: Yes, these work very well in an air fryer for an easy indoor option. Arrange the skewers in a single layer and cook at 380°F for about 10 to 12 minutes, turning once. Check a thicker piece for doneness and add a minute or two if needed.
How spicy is the bang bang sauce, and how can I adjust it?: The sauce has a gentle kick from sriracha balanced by the sweet chili sauce and honey. For less heat, cut the sriracha in half and add a spoonful more mayonnaise or honey. For more heat, add extra sriracha or a pinch of crushed red pepper flakes.

Serving Suggestions

These bang bang chicken skewers are lovely with steamed rice, chilled noodles, or a crunchy cabbage slaw.

For a fun twist, add pineapple chunks or bell pepper pieces to the skewers for sweet pops of flavor and color.

Serve with extra lime wedges and a sprinkle of chopped cilantro or green onion for a bright, fresh finish.

Side Pairings

These sides complement the meal beautifully.

Overhead view of a white bowl filled with cucumber rounds and halved cherry tomatoes, tossed with olive oil and herbs and topped with feta cubes, parsley, and cracked black pepper on a light marble surface.

Cucumber Tomato Feta Salad 5 ★

15 min

View Recipe →

Overhead view of a white bowl filled with grilled corn salad—charred corn kernels mixed with diced red bell pepper, sliced red onion, and cilantro—on a gray cloth with extra cilantro scattered nearby.

Grilled Corn Salad With Cilantro & Peppers 4.8 ★

35 min

View Recipe →

Close-up of garlic butter roasted baby potatoes, halved and piled in a white bowl, with golden-brown crisp edges and a glossy seasoning coating.

Garlic Butter Roasted Potatoes

40 min

View Recipe →

Overhead view of creamy potato salad in a white bowl, with cubed potatoes coated in dressing and mixed with green peas and chopped red onion on a marble surface beside a gray striped towel.

Creamy Potato Salad With Peas and Red Onion 5 ★

35 min

View Recipe →

Overhead view of a white bowl filled with creamy vegan macaroni salad, showing elbow pasta coated in dressing with diced red and green bell pepper, red onion, celery, and chopped parsley.

Creamy Vegan Macaroni Salad 5 ★

30 min

View Recipe →

Four ears of grilled corn on the cob stacked on a white plate, char-marked and glossy with honey butter, with extra honey drizzled and dripping onto the plate; a honey jar and dipper blurred in the background.

Honey Butter Grilled Corn on the Cob

22 min

View Recipe →

White bowl filled with warm German potato salad—glossy chunks of yellow potatoes with bits of onion—topped with chopped chives, sitting on a blue-gray towel.

Grandma's German Potato Salad With Broth (Schwäbischer Kartoffelsalat)

50 min

View Recipe →

White bowl filled with cowboy caviar: black beans, black-eyed peas, corn, diced red and green peppers, red onion, and cilantro in a glossy dressing on a white wooden surface.

Cowboy Caviar (Texas Caviar)

20 min

View Recipe →

White oval serving bowl filled with cubed watermelon and pineapple tossed in a glossy honey-lime dressing and topped with fresh mint leaves, on a light marble surface.

Watermelon Pineapple Mint Salad 5 ★

15 min

View Recipe →

Creamy Hawaiian Macaroni Salad

30 min

View Recipe →

Close-up of a white bowl filled with rainbow fruit salad—strawberries, pineapple chunks, blueberries, kiwi slices, and banana rounds—glossy with honey-lemon glaze on a light countertop.

Rainbow Honey-Lemon Fruit Salad

15 min

View Recipe →

Overhead view of a white bowl filled with creamy cabbage slaw—shredded purple and green cabbage and julienned carrots coated in a pale dressing—garnished with fresh cilantro on a light marble surface.

Creamy Purple Cabbage Slaw

20 min

View Recipe →

Reviews

Lucy, Houston, TX: Love it! The recipe is perfect the way it is- the hardest part for me is getting the chicken on the skewers if I don't plan far enough ahead. The leftovers are just as good as well, and I've eaten it cold as well. — 5 ★

Eunice: Glad it worked well for you, Lucy!