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Bang Bang Chicken Skewers

Bang bang chicken skewers with charred, golden chicken and a glossy coral bang bang sauce that clings to every piece. Grilled over medium-high heat until the edges caramelize, then finished with sesame seeds, green onions, and a dramatic drizzle.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating 20 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb chicken breasts, cut into 1.5-inch chunks
Seasonings
  • Salt, pepper, and garlic powder to taste Season after cubing for even coverage.
Olive oil
  • 1 tbsp olive oil
Mayonnaise
  • 0.5 cup mayonnaise
Sweet chili sauce
  • 3 tbsp sweet chili sauce
Sriracha
  • 1 tbsp sriracha
Honey
  • 1 tbsp honey
Lime juice
  • 1 tbsp lime juice
Garnish
  • Sesame seeds and sliced green onions for garnish
  • Lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the bang bang sauce and marinate
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth; keep half of the sauce aside for drizzling and marinating. Season the chicken breasts with salt, pepper, and garlic powder to taste, then toss with the remaining sauce and marinate for 20 minutes.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes, then thread the marinated chicken onto the skewers.
  2. Preheat the grill to medium-high and oil the grates, then grill the skewers for 5-6 minutes per side until char marks form and the internal temperature reaches 165°F.
  3. Remove the skewers from the grill and drizzle generously with the reserved bang bang sauce while the chicken is hot.
Serve
  1. Garnish with sesame seeds and sliced green onions, then serve with lime wedges.

Notes

Pro tip: Reserve half the sauce for drizzling so the finish stays glossy and fresh; also make sure the chicken hits 165°F before removing from the grill. Store leftovers in an airtight container in the refrigerator up to 3 days (freeze cooked skewers up to 2 months, but garnish after thawing for best texture). For a lighter option, use light mayonnaise to reduce calories while keeping the coral sauce consistency.