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These filling Bang Bang Chicken Skewers have turned into my favorite dish for simple family meals and when friends come over. These skewers hit all the right notes with their mix of hot, sweet, and rich flavors, and that smooth sauce on top always gets folks begging me to share how I make them.
I whipped these up first during a backyard cookout when I was bored with regular grill food. When I saw the empty dish and heard everyone asking how I made them, I knew I'd found a winner. Now they're on the must-have list whenever I throw a party.
What You'll Need
- Boneless skinless chicken breasts: They're lean, packed with protein, and soak up all our bold flavors nicely
- Olive oil: Keeps the chicken juicy and stops it from sticking to your grill
- Garlic powder: Adds flavor depth without burning like fresh garlic can
- Smoked paprika: Gives that wonderful campfire taste even if you're cooking indoors
- Mayonnaise: Forms the rich foundation for our knockout bang bang sauce
- Sweet chili sauce: Delivers that perfect mix of sweetness with a gentle kick
- Sriracha sauce: Lets you dial the heat up or down to your liking
- Honey: Tames the spiciness and helps everything caramelize nicely
- Rice vinegar: Adds a zingy freshness that lifts all the other flavors
How To Make It
- Cut Your Chicken:
- Slice chicken into equal 1-inch chunks so they cook at the same rate. If they're too tiny, they'll dry out fast. If they're too big, the middle might stay raw.
- Add Your Spices:
- Combine olive oil with your dry spices, then toss in the chicken. Make sure each piece gets coated properly. Let it sit for at least half an hour, but leaving it overnight in your fridge will make it taste even better.
- Mix The Sauce:
- Stir sauce ingredients until they're fully blended. You want it thick enough to stick to the chicken but still easy to drizzle. Making it ahead gives all those flavors time to come together nicely.
- Load Your Skewers:
- Put chicken pieces on with small spaces between them so heat can flow around each chunk. For wooden skewers, don't forget to soak them first so they won't burn. Metal ones will actually help cook the chicken from inside too.
- Cook The Chicken:
- Keep your grill at medium-high (about 375–400°F) for the right balance of char and juiciness. Flip them every few minutes looking for golden edges. They're done at 165°F inside, but I usually take them off at 160°F since they'll keep cooking a bit more.
- Top And Enjoy:
- Pour sauce over hot skewers right after you take them off the heat. The warmth helps the sauce stick better and blend into the meat. Keep some extra sauce on the side for dipping.
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Good To Know
That sweet chili sauce really makes this dish special. I stumbled onto it years back while playing around with Asian marinades. My husband usually steers clear of spicy stuff but now he asks for extra sauce because he loves how the sweetness balances out the heat.
Prep In Advance
These skewers work wonders for planning ahead. You can soak the chicken in its seasonings for a full day ahead of time in a sealed container in your fridge. The taste actually gets better as time passes since the spices sink deeper into the meat. You can also make the bang bang sauce up to three days early and keep it covered. Just stir it up before you use it since it might separate a bit while sitting.
Swap Outs
This dish easily changes to fit what you need or have in your kitchen. Want something lighter? Use half Greek yogurt instead of all mayo. Need gluten-free? Just check that your sweet chili sauce doesn't have any gluten. Chicken thighs can work instead of breasts if you want juicier meat that won't dry out as quickly. If the heat's too much, cut back on sriracha and add a touch more honey to keep everything balanced.
What To Serve With It
These bang bang chicken skewers go amazingly well with cilantro lime rice for a full meal. For something that looks great on the plate, put them on a bed of mixed greens with some sliced avocado. When I'm hosting, I lay them out on a big platter surrounded by colorful bell pepper strips, cucumber slices, and lime wedges for squeezing. The sauce also makes a fantastic salad dressing if you thin it with a bit more rice vinegar.
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Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
For sure, chicken thighs make an even juicier option for your skewers.
- → What can I substitute for sriracha in the sauce?
Any hot sauce works well, try sambal oelek or even a gentler chili sauce if you want.
- → Do I need to soak wooden skewers before grilling?
Yep, pop wooden skewers in water for 10-15 minutes so they don't burn while cooking.
- → Can I bake the skewers instead of grilling?
You bet! Just cook them in your oven at 400°F (200°C) for about 20-25 minutes, flipping them halfway through.
- → How spicy is the bang bang sauce?
It's between mild and medium hot, but you can make it milder or spicier by changing how much sriracha you add.