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These flavor-packed Bang Bang Chicken Skewers have become my family favorite for both quick dinners and when friends come over. The mix of hot, tangy, and rich tastes makes these skewers totally addictive, and that creamy drizzle on top has everyone begging me to tell them how I made it.
I whipped these skewers up at a backyard party when I was tired of cooking the same old grill stuff. When I saw the empty plate and got bombarded with questions about how I made them, I knew I'd hit on something good. Now they're a must-have whenever I'm hosting.
What You'll Need
- Boneless skinless chicken breasts: They work as the perfect blank slate for our bold sauce while keeping things healthy and protein-packed
- Olive oil: Makes sure your chicken stays juicy and doesn't stick while cooking
- Garlic powder: Adds flavor depth without burning like fresh garlic can
- Smoked paprika: Gives that wonderful campfire taste even when 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 just how you want it
- Honey: Balances out the spiciness and helps everything get that nice golden look
- Rice vinegar: Adds that hint of sharpness that makes all the flavors pop
How To Make Them
- Get Your Chicken Ready:
- Slice chicken into even 1-inch chunks so they cook at the same rate. If they're too tiny, they'll dry out fast. Too big, and you might end up with raw middles.
- Add Flavor To The Chicken:
- Combine your oil with the dry spices first, then toss in the chicken. This way, every chunk gets coated properly. Let it sit for at least half an hour, but leaving it in the fridge overnight works even better.
- Whip Up The Bang Bang Sauce:
- Mix all sauce stuff until it's smooth. It should be thick enough to stick to the chicken but still pourable. Making it beforehand lets all those tastes mingle together nicely.
- Put The Skewers Together:
- Stick the chicken pieces on with small spaces between them so heat can move around each chunk. For wooden skewers, don't forget to soak them in water first so they won't burn. Metal ones help cook from inside too.
- Cook The Chicken:
- Keep your grill at a medium-high temp around 375–400°F for that perfect mix of outer char and inner juiciness. Flip them every few minutes until you see golden edges. They're done at 165°F inside, but I usually pull mine at 160°F since they'll keep cooking off the heat.
- Finish Them Off:
- Pour sauce over the hot skewers right after taking them off the grill. The warmth helps the sauce stick better and soak in. Save some extra sauce for dipping at the table.
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Good To Know
The sweet chili sauce really makes this dish stand out. I stumbled on this trick a while back when playing around with different Asian marinades. Even my husband, who usually stays away from spicy food, now asks for extra sauce because he loves how the sweetness balances out the heat.
Plan Ahead
These skewers are great for getting a jump on meal prep. You can let the chicken soak in the spices for up to a full day in a sealed container in your fridge. The taste actually gets better as time passes and the flavors sink deeper into the meat. You can mix up the bang bang sauce as much as three days early and keep it in a tight container. Just stir it quickly before using since it might separate a bit while sitting.
Swap Options
This dish can easily change to fit what you need or have around. Want something lighter? Use half Greek yogurt instead of all mayo. Need gluten-free? Just double-check your sweet chili sauce doesn't contain gluten. Chicken thighs work great instead of breasts and stay juicier if you accidentally cook them a little too long. If spicy isn't your thing, cut back on the sriracha and add a touch more honey to keep that sweet-savory balance just right.
What To Serve With It
These bang bang chicken skewers taste amazing with cilantro lime rice for a full meal. For something that looks fancy, put them on top of mixed greens with some sliced avocado. When I'm having people over, I spread them out on a big plate surrounded by colorful pepper strips, cucumber slices, and lime wedges for squeezing. The leftover sauce makes a killer salad dressing too—just mix in a bit more rice vinegar to thin it out.
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FAQs About the Recipe
- → Can I swap chicken breasts for thighs?
Definitely! Thighs will make your skewers even juicier and more flavorful.
- → What's a good replacement for sriracha in the sauce?
You can try any hot sauce you like, maybe sambal oelek or a gentler chili sauce option.
- → Should I prep wooden skewers before cooking?
Yep, let wooden skewers sit in water for 10-15 minutes so they don't catch fire on the grill.
- → Is it okay to cook these in the oven?
For sure! Just cook your chicken skewers in a 400°F (200°C) oven for about 20-25 minutes, flipping them once halfway.
- → How hot is the bang bang sauce really?
It's on the milder side, but you can make it more or less spicy by changing how much sriracha you put in.