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Bold Bang Bang Skewers

Category: Global Street Eats with a Twist

These Bang Bang chicken skewers are all about juicy chicken thighs, spiced and fired up until they're crispy at the edges. They get slathered in a creamy homemade bang bang sauce—think mayo, Thai sweet chili, Sriracha, and a squeeze of lime. Skewer the chicken, let them soak in all that sauce, then fire them up till they're a little crisp. At the end, drizzle on some hot honey if you want a little more heat and sweetness. They’re fun for parties and you get a burst of flavor with every bite.

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Monica
By Monica Monica
Updated on Thu, 03 Jul 2025 15:01:35 GMT
Kebabs on a tray with a drizzle of sauce. Pin
Kebabs on a tray with a drizzle of sauce. | flavorsfuse.com

This crowd-pleasing Bang Bang Chicken Skewers dish disappears fast at get-togethers. You get juicy chicken, a hint of smoky char, and a creamy spicy-sweet sauce that brings everyone running. Seriously, grab extra sauce for dipping—it’s always gone first.

My kids love sliding chicken onto skewers and brushing on the sauce. We always fire up the grill together once the sun finally stays out, and it’s our little weekend tradition now.

Tasty Ingredients

  • Chicken thighs: keep things moist and flavorful—grab some that look pink and juicy
  • Extra virgin olive oil: helps the chicken stay tender and glossy—look for one with a greenish shade and a fruity smell
  • Paprika: gives a bright color and gentle heat—pick a fresh bottle so it doesn’t taste flat
  • Garlic powder: brings out savory flavor—try to buy fresh if you want the strongest punch
  • Black pepper: adds zip and extra taste—freshly cracked is always best
  • Cayenne pepper: bumps up the heat—skip or cut back if you’re not into spicy
  • Salt: wakes up all the flavors—sea salt works well here
  • Hot honey: sweet and sticky—drizzle some in, but regular honey does the trick too
  • Mayonnaise: gives the sauce its creamy vibe—full-fat tastes best
  • Lime juice: brings a bright, zesty kick—always squeeze it fresh if you can
  • Thai sweet chili sauce: tosses in sweet tang—look for one with chili bits for extra flavor
  • Sriracha: adds peppery spice and a garlicky edge—adjust more or less as you like

Simple Steps

Finish and Serve:
Move those hot skewers to a clean plate. Brush or pour on the set-aside sauce, give them a fresh hit of hot honey if you’re into it. Eat hot and dunk in more sauce if you want.
Grill or Air Fry:
For the grill, put the skewers over fairly hot grates for 15-20 minutes, flipping often so they cook on all sides and get a nice golden outside. Keep slathering on more sauce while they cook so they get that sticky crust. Chicken should read 165°F on a thermometer before pulling off. For air fryer, set to 400°F, put skewers in a single layer, flip halfway, and go for 10-12 minutes.
Sauce the Chicken:
Lay out your chicken skewers on a baking tray. Grab a brush and paint them with some of the sauce that’s not saved for dipping—cover them all over.
Make the Bang Bang Sauce:
Mix mayo, lime juice, Thai sweet chili sauce, and Sriracha in a bowl. Whisk until it’s super smooth and creamy. Taste and tweak the heat if you need. Pour half into a little bowl—save that for later.
Soak and Thread:
Drop wooden skewers into water for about 15 minutes so they won’t burn or snap. Then poke the chicken chunks onto the sticks, leaving a teeny gap so the heat gets around.
Marinate the Chicken:
Toss chicken thigh cubes in a bowl with olive oil, hot honey, paprika, garlic powder, black pepper, cayenne, and salt. Get your hands (or a spoon) in there to coat every bite.
A tray of chicken skewers with sauce. Pin
A tray of chicken skewers with sauce. | flavorsfuse.com

I could seriously eat the sauce on its own. It brings me back to those laid-back BBQ nights, everyone grinning with sticky hands and coming back for seconds.

Storing Leftovers

Pop leftover skewers in a sealed container—they’ll be good in the fridge for four days. For best texture, reheat in the air fryer at 350°F for a few minutes for a little crisp. If you’re using a microwave, nuke gently to keep that chicken from turning rubbery.

Swaps & Alternatives

Chicken breasts work if you want less fat, but thighs stay juicier. For less kick, ditch the cayenne and dial back the Sriracha. If hot honey’s nowhere to be found, regular honey is still awesome for sweetness and shine.

How to Serve

Stack the skewers high on a big serving dish, sprinkle with cilantro and lime wedges. They’re awesome with cool salads or over fluffy rice for sopping up all that sauce. You can eat them cold, so they’re picnic and lunchbox friendly too.

A tray of marinated chicken skewers. Pin
A tray of marinated chicken skewers. | flavorsfuse.com

Background & Fun Facts

Bang Bang sauce uses classic Asian stuff like Thai chili sauce and Sriracha but mixes it up American style on chicken skewers. It’s a playful mash-up that captures everything fun about cookouts and street food eats.

FAQs About the Recipe

→ Is chicken thigh best for these skewers?

Yup! Chicken thighs stay super tender and juicy on the grill or in the air fryer. If you like it leaner, you can switch to chicken breast, but it won’t be quite as moist.

→ How do I keep wooden skewers from catching fire?

Soak your sticks in water before you start assembling the chicken. It'll help stop them from burning up when you cook.

→ Can I make these less spicy?

Totally! Dial back the Sriracha, don’t use any cayenne, and skip the hot honey if you want them on the milder side.

→ What's in bang bang sauce, anyway?

It's a blend of mayo, Thai chili sauce, Sriracha, and lime. It turns out tangy, sweet, and spicy all in one go.

→ How do I store and reheat leftovers?

Pop them in a tightly sealed container and stash in the fridge up to four days. Heat them in the air fryer at 350°F so they crisp back up nicely.

→ Can I prep these ahead?

For sure—get the chicken marinated and onto skewers, then just cook right before serving so they’re still juicy and fresh.

Bang Bang Skewers

Plump chicken skewers seared on the grill or in the air fryer. They're finished with sticky-sweet bang bang sauce to really amp up the flavor.

Prep Time
15 min
Cooking Time
20 min
Total Time
35 min
By Monica: Monica


Skill Level: Moderate

Cuisine Style: American

Yield: 6 Servings

Dietary Preferences: Gluten-Free, Lactose-Free

What You'll Need

→ Chicken Skewers

01 2 tablespoons hot honey (regular works too, totally optional)
02 0.5 teaspoon kosher salt
03 0.5 teaspoon cayenne pepper
04 1 teaspoon ground black pepper
05 1 teaspoon garlic powder
06 1 teaspoon paprika
07 1 tablespoon extra virgin olive oil
08 About 1.5–2 pounds chicken thighs without bones or skin, chopped into bite-sized chunks (roughly 1 inch or 2.5 cm)

→ Bang Bang Sauce

09 0.25 cup Sriracha (add or dial it back if you like)
10 0.67 cup Thai sweet chili sauce
11 2 tablespoons lime juice, squeezed fresh
12 1 cup mayo

Step-by-Step Guide

Step 01

Slide those juicy skewers onto a big plate. Slather on the rest of the Bang Bang sauce and, if you want extra heat, pour more hot honey over the top. Dive in right away.

Step 02

Lay the skewers out in the air fryer basket in a single layer. Cook at 204°C (400°F) for around 10 to 12 minutes, make sure to flip them halfway. Once they look golden and hit 74°C (165°F) inside, they’re ready to go.

Step 03

Fire up your grill to about medium-high. Put the skewers on and turn them now and then for 15 to 20 minutes, brushing with sauce as you go—get that char on. Once the chicken's cooked through and has a nice glaze, pull them off.

Step 04

Set the skewers on a baking tray. Slather chicken all over with half of the Bang Bang sauce using your brush. Make sure no piece gets left out.

Step 05

Pour mayo, lime juice, Thai chili sauce, and Sriracha into a bowl. Whisk it up ‘til it’s smooth. Use half for brushing on while cooking, and stash the rest for the table.

Step 06

First, soak your wooden skewers in water for about 15 minutes so they don't catch fire. Stick the marinated chicken chunks on, filling them a bit more than halfway.

Step 07

Dump your chicken cubes into a big bowl. Throw in olive oil, both paprikas, the garlic, black pepper, cayenne, salt, and hot honey. Mix it all together so every piece gets coated.

Additional Notes

  1. If you want, swap chicken breasts for the thighs.
  2. Take out the hot honey and cayenne, and tone down Sriracha if you’re aiming for less heat.
  3. Reheat leftover skewers in the air fryer at 177°C (350°F) for about 3 minutes, just until they're warmed through.
  4. Keep leftovers in a sealed container in the fridge; they'll be good for 4 days.

Essential Tools

  • Grill or air fryer
  • Wooden skewers
  • Baking sheet
  • Big bowl
  • Medium bowl
  • Tongs
  • Pastry brush

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Includes eggs (because of mayo) and might have soy (in Sriracha or mayo depending on the brand).

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 586
  • Fats: 49 g
  • Carbohydrates: 15 g
  • Proteins: 19 g