
Bang Bang Chicken Skewers disappear fast at any get-together because their sweet heat and lively sauce make people come back for more. Juicy chicken, a mix of smoky bits from grilling or air frying, and that creamy spicy-sweet sauce — you’ll want a little bowl extra just for dipping, trust me.
My kids love threading the chicken and slopping on the sauce. Now, grilling outside together is kind of our thing once the sun's out.
Tasty Ingredients
- Chicken thighs: super succulent, go for ones that are moist and pink
- Extra virgin olive oil: coats the chicken so it stays tender, choose one that has a bold scent and color
- Paprika: gives it brightness and a soft kick, freshest jars smell the best
- Garlic powder: brings savory notes, get it from a busy shop so it’s potent
- Black pepper: adds zing, grinding your own makes it pop
- Cayenne pepper: cranks up the spice, go light or skip if you aren't into much heat
- Salt: makes all the flavors stand out, flaky or sea salt is tastiest
- Hot honey: sticky-sweet with heat, regular honey is totally fine too
- Mayonnaise: makes the sauce extra creamy, full-fat is best but any will work
- Lime juice: gives a bright zap, squeeze it fresh if you can
- Thai sweet chili sauce: brings a sweet tang and a hit of chili flavor, look for visible chili bits
- Sriracha: spicy and garlicky, dial it up or down depending on your mood
Foolproof How-To
- Serve It Up:
- Pop those hot skewers on a clean dish. Slather on the leftover creamy sauce and a little more hot honey if you want. Keep extra sauce nearby—everyone loves to dunk. Eat right away while it’s still warm
- Grill or Air Fry:
- If grilling, cook on medium-high and spin often for about 15 to 20 minutes until the chicken gets golden all over. Paint on more sauce as it goes so it gets that caramelized edge. Use a thermometer to check for 165 for juicy meat. For the air fryer, lay them flat and cook at 400 for about 10 to 12 minutes flipping them halfway through
- Sauce the Chicken:
- Set skewers on a pan for easy handling. Use a brush to dump sauce over each one so every part is saucy
- Make the Bang Bang Sauce:
- Mix up mayo, lime, sweet chili sauce, and sriracha in a fresh bowl until super creamy. Tweak the spice till you’re happy. Spoon half into a little bowl for dipping at the end
- Soak and Thread:
- Soak sticks in water for 15 minutes so they won’t catch fire. Thread chicken onto them, leaving a little gap between each bit for even cooking
- Marinate the Chicken:
- Toss the chicken pieces with olive oil, paprika, garlic powder, black pepper, cayenne, salt, and hot honey. Stir them all up so every chunk gets a shiny coating

I could honestly just eat the sauce with a spoon! These always take me back to those backyard nights when we all get messy fingers and everybody sneaks seconds.
Keeping It Fresh
Tuck your chicken skewers into a sealed container and chill for up to four days. Heat them back up in your air fryer at 350 for about three minutes (you'll get the crispy bits) or use the microwave—go slow so they're still juicy and not chewy
Swap Options
Want it lighter? Use chicken breast but thighs are definitely juicier. Not a spice fan? Skip the cayenne and pull back on the sriracha. If you can't find hot honey, any honey does the trick for a sweet sticky finish
Ways to Serve
Heap these up on a platter with fresh lime and a sprinkle of cilantro. Pair with a crisp salad or bowl of rice to soak up all that extra sauce. They taste awesome cold too—perfect for snacks, lunchboxes, or picnics

Fun Background
Bang Bang sauce borrows flavors like Thai chili and Sriracha but the skewers themselves are an American twist on street food. It’s fusion food—a mashup that totally nails that cookout or takeout vibe
Common Recipe Questions
- → Which type of chicken holds up best on skewers?
Go for boneless, skinless thighs—they stay juicy. If you want less fat, chicken breast will work too, just don’t overcook it.
- → How do you stop wooden skewers from burning up?
Pop your wooden skewers in water to soak while you set up the chicken. This keeps them from getting scorched when cooking on the grill or in the air fryer.
- → Is it possible to change the spiciness?
Totally. Tone down the heat by skipping cayenne, adding less Sriracha, or leaving out hot honey if you want it mild.
- → What's in bang bang sauce anyway?
It’s a mix of mayo, Thai sweet chili, a hit of Sriracha, and a squeeze of lime—all mixed up for spicy tang.
- → How should I keep and reheat leftovers?
Tuck them into a sealed container in the fridge—they’ll last up to four days. When reheating, use the air fryer at 350°F if you want those crispy edges back.
- → Could these be prepped ahead?
For sure. Let the chicken marinate and skewer it all ahead of time, then grill or air fry right before you want to serve for the best bite and texture.