Sweet Heat Magic in 30 Minutes!
Confession: I made these bang bang chicken skewers on a night we wanted takeout but the delivery ETA was an hour. I refused to wait. Thirty minutes later my husband said, “Add this to the weekly rotation.”
If you crave crispy-tender chicken, a creamy chili kick, and a dinner that practically makes itself, these skewers are for you. They’re fast, forgiving, and wildly tasty. Here’s what makes them a weeknight favorite:
- Weeknight speed: 10 minutes prep, about 20 minutes to cook.
- One sauce, two uses: the bang bang sauce doubles as a quick marinade and a finishing drizzle.
- Cook your way: grill, air fryer, or oven—pick what works for you.
- Adjustable heat: increase or reduce sriracha to suit kids or spice lovers.
If you like grilled chicken kabobs, try Hawaiian chicken kabobs next.
Ingredients You’ll Need
Amounts are listed in the recipe card below. Scroll to the recipe for a print-friendly version.
- Chicken thighs or breasts, boneless: thighs stay juicy; breasts give even cubes.
- Bang bang sauce: mayonnaise, Thai sweet-chili sauce, and sriracha.
- Simple seasonings: olive oil, honey, kosher salt, paprika, and garlic powder for a quick, flavorful coat.
- Garnish: sliced green onions, sesame seeds, and a squeeze of lime brighten the finished skewers.
Swaps and tweaks: use Greek yogurt instead of mayo, agave for honey, or reduce sriracha to make it milder for kids.
Step-by-Step Instructions
- Season the chicken. Cut chicken into 1½-inch cubes. Toss with olive oil, salt, honey, paprika, and garlic powder until evenly coated.
- Thread the skewers. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Pack the chicken tightly on the skewers so the pieces stay juicy while cooking.
- Whisk the bang bang sauce and coat. Combine mayonnaise, Thai sweet-chili sauce, and sriracha. Reserve half for serving and brush the remaining sauce over the skewers before cooking.
- Cook until done. Grill over medium-high heat (400–450°F), turning every 5–6 minutes, until charred in spots and the internal temperature reaches 165°F—about 18–22 minutes. In an air fryer, cook at 400°F for 10–12 minutes, flipping once. You can brush with extra sauce while cooking or wait to glaze them at the end.
Bang Bang Chicken Skewers
Ingredients
- 5 wooden skewers
- 2 lbs chicken thighs (boneless)
- 2 Tablespoons olive oil
- 2 teaspoons kosher salt
- 1 Tablespoon honey
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1 Tablespoon sriracha
- To garnish: green onions, sesame seeds, lime juice
Instructions
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Prep chicken & skewers (4 min): Soak 5 eight-inch wooden skewers in water for at least 20 minutes. Pat chicken dry and cut into 1½-inch cubes.
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Season chicken (2 min): Place chicken in a bowl, drizzle with olive oil, and toss with salt, honey, paprika, and garlic powder until evenly coated.
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Skewer chicken (5 min): Thread the chicken onto the soaked skewers, packing the pieces tightly so they stay moist while cooking.
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Make the sauce (2 min): Whisk together mayonnaise, Thai sweet chili sauce, and sriracha. Reserve half of the sauce in a small bowl for serving and brush the remaining half over the skewers before cooking.
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Grill (about 20 min): Preheat the grill to medium-high (400–450°F). Oil the grates, then grill the skewers 18–22 minutes, turning every 5–6 minutes, until the internal temperature reaches 165°F. Brush with reserved sauce during cooking or at the end for extra glaze.
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Air fryer option (10–12 min): Preheat the air fryer to 400°F and spray the basket with nonstick spray. Air fry skewers 10–12 minutes, flipping halfway, until the internal temperature is 165°F. Brush with reserved sauce before serving.
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Oven option: Bake at 425°F for about 15 minutes, then broil briefly to add char if desired. Check that internal temperature reaches 165°F.
Notes
Skewer safety: Soak wooden skewers to prevent burning; metal skewers are fine too.
Chicken cut: Breasts cook a little faster and make uniform cubes; thighs are more forgiving and juicier. Adjust cook times accordingly.
Heat guide: 1 tablespoon sriracha gives a mild-to-medium heat. Reduce to 2 teaspoons for kids, or add extra sriracha after cooking for more kick.
Make ahead: Marinate chicken up to 12 hours. Keep the reserved sauce chilled and separate until serving.
Nutrition
Nutrition info is an estimate and should be used as a guideline.
Serving & Storage
Serve with coconut rice, a crunchy slaw, or lettuce cups for a lighter option. These skewers also pair well with a simple cucumber salad.
Leftovers: Store skewers and sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 8 minutes or air fry for 2–3 minutes until warmed through.
Recipe FAQ
A classic bang bang sauce blends mayonnaise, Thai sweet-chili sauce, and sriracha. A squeeze of lime brightens the flavor if you like.
Breasts cook a bit faster and give uniform cubes; thighs stay juicier and are more forgiving. Either works; just cut pieces to the same size so they cook evenly.
Yes. Bake at 425°F for about 15 minutes, then broil briefly to add char if you like. Always confirm that the chicken reaches 165°F internally.
Most brands of Thai sweet-chili sauce and sriracha are gluten-free, but check labels to be sure.