Save Pin
If I'm looking for a foolproof weekday meal packed with loads of flavor, I grab these Bang Bang Chicken Skewers every time. You’ll dive into a tasty mashup of smoky grill sear, creamy sauce, sweet chili tang, and a shot of zip. Toss 'em in the air fryer or hit up the grill—can’t go wrong either way. The real showstopper’s that bang bang drizzle. Every bite has you coming back for more since it clings just right and wakes everything up.
These originally showed up at my backyard cookouts, but now folks beg for them year-round. Even the pickiest eaters double back for another serving—these just vanish!
Totally Tempting Ingredients
- Hot honey: Drizzle at the end for a sweet kick—doesn't matter if it’s store-bought or homemade
- Black pepper: Gives mellow warmth—crack it fresh if you can
- Garlic powder: Lends savory goodness—grind your own for even bigger flavor
- Salt: Makes all the flavors shine—sea salt or kosher is best
- Paprika: Deep red stuff gives more color and smoky notes
- Chicken thighs: Cube them about an inch across—thighs stay juicy and get a great grill sear, especially if you snag free range
- Thai sweet chili sauce: Sweet and zingy—pick a cleaner label if it matters to you
- Sriracha: Turns up the heat—up to you how spicy you go
- Cayenne pepper: Want an extra hit of fire? Add it. Otherwise, skip for mild
- Mayonnaise: Full-fat keeps the sauce extra creamy
- Lime juice: Brings a punch of brightness—fresh-squeezed is worth it
- Extra virgin olive oil: Moistens the chicken and helps spices stick—it tastes best right from a new bottle
Relaxed How-To
- Finish Strong:
- Take the skewers off and set on a platter. Pour the saved sauce over them and splash on hot honey right before digging in. Eat while they're hot!
- Fire Up the Air Fryer:
- Space skewers out in your air fryer basket. Blast them at 400°F for about ten to twelve minutes, flipping at the halfway mark. Double-check the inside hits 165°F
- Grill Time:
- Get your grill hot on medium high. Lay out the skewers over the flame. Flip them often over fifteen to twenty minutes to catch those charred bits. Paint on extra sauce here and there as they cook and check the chicken reaches 165°F
- Paint Skewers:
- Arrange your skewers on a pan and brush a hardy layer of bang bang sauce on all sides
- Flavor Your Chicken:
- Toss chicken, olive oil, pepper, salt, cayenne, paprika, and garlic powder in a big bowl. Use hands or tongs and get everything coated. Let them sit for ten minutes to soak up the flavor
- Blend The Sauce:
- In a bowl, mix together mayo, lime, sweet chili sauce, and sriracha until creamy. Spoon out half for dipping at the table
- Prep Skewers:
- Soak wooden sticks in water for about fifteen minutes. Slide chicken pieces on, keeping the ends free so they're easy to handle
- Chop Chicken:
- Cut off extra fat then cube up thighs into even bites—keeping them all the same size helps them cook at the same pace
Save Pin
I’m always looking for excuses to drizzle more Thai sweet chili sauce. My grandma used to swear it could make even plain toast delicious—she was spot on! That sticky, sweet heat wins over everyone every single time.
Saving Leftovers
Pop any leftovers into an airtight container and stash them in the fridge—they'll be fine for up to four days. Warm 'em back up in the air fryer or just microwave super quick. Don’t let them go too long or the chicken dries right out.
Save Pin
Simple Ingredient Swaps
No thighs on hand? Use chicken breast, but check a few minutes earlier so it doesn’t overdo. Dialing back the spice? Ditch the cayenne, and swap in plain honey. If mayo’s too heavy, Greek yogurt works in the sauce for a lighter feel.
Fun Ways To Serve
Toss these skewers over a fresh slaw or rice bowl. You can also tuck them into warm flatbreads with crunchy veggies. They’ll disappear fast at tailgates, parties, or stacked in lunchboxes the next day.
Where It All Started
Classic Bang Bang Chicken comes from busy Sichuan streets—think shredded chicken under a spicy sesame dressing. The twist in the States? Bring in sweet chili and creamy mayo for a wild, bold mix. It’s a flavor mashup for the books!
Common Recipe Questions
- → Which chicken should I use?
Boneless, skinless thighs stay juicy, but chicken breast works if you want a leaner bite.
- → How do I tone down the spice?
Keep it mild by skipping cayenne and easing up on the Sriracha.
- → Why soak wooden skewers?
If you don't want burnt sticks, soak 'em in water first. That way, they won't scorch when you cook.
- → When’s the chicken ready?
Look for 165°F inside and some char on the outside. That's the sweet spot for juicy chicken.
- → Will leftovers reheat well?
Just toss 'em in the air fryer at 350°F for a few minutes and they're juicy and warm again.
- → Is the sauce really sweet?
It's mostly tangy and creamy with a hint of sweet. Use less chili sauce or ditch the honey if you want it less sugary.