Bang Bang Chicken Skewers (Printable Version)
Marinated chicken skewers grilled and drizzled with a creamy, spicy bang bang sauce; topped with sesame and spring onion.
# Ingredient List:
→ For the Chicken Skewers
01 - 1.5 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tablespoons soy sauce (certified gluten-free if required)
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1/2 teaspoon ground black pepper
08 - 8 bamboo or metal skewers
→ For the Bang Bang Sauce
09 - 1/2 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha or other hot sauce, adjust to taste
12 - 1 teaspoon honey
13 - 1/2 teaspoon lime juice
→ For Garnish
14 - 1 tablespoon sesame seeds
15 - 1 green onion, thinly sliced
# Directions:
01 - In a large mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and ground black pepper. Add chicken pieces and toss thoroughly to coat. Allow to marinate for a minimum of 15 minutes, or refrigerate up to 2 hours for maximized flavor development.
02 - If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Thread marinated chicken pieces evenly onto the skewers.
03 - In a small mixing bowl, vigorously whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until homogenous. Reserve for finishing.
04 - Preheat grill or grill pan to medium-high heat. Arrange skewers in a single layer and cook for 6–8 minutes per side, rotating once, until chicken is thoroughly cooked through and displays light charring.
05 - Transfer grilled skewers to a serving platter. Drizzle generously with Bang Bang sauce and garnish with sesame seeds and sliced green onions. Serve immediately, offering additional sauce on the side if desired.
# Expert Tips:
01 -
- Your secret weapon for impressing guests with almost no prep stress.
- It is incredibly flexible: swap the protein or adjust the sauce and it still shines.
02 -
- If you skip soaking those bamboo skewers, you are almost guaranteed to set at least one on fire.
- Letting the chicken marinate longer means more flavor, but too long (over 2 hours) and the texture gets mushy.
03 -
- Keep your grill hot but not flaming or the sauce will burn instead of caramelize.
- Whisk the sauce vigorously so the chili sauce really melds with the mayo—it makes a silkier drizzle.