Bang Bang Chicken Skewers
Introduction
The first bite hits you with a gentle sizzle and the bright, tangy pop of chili and lime. The aroma is part warmth, part excitement: smoky grill notes, sweet chili perfume and a whisper of cooling mayo. Texturally, each skewer gives you tender, juicy chicken with a silky, slightly creamy sauce that clings to every bite — spicy, sweet, and utterly addictive. It’s the kind of recipe that makes mouths smile and plates disappear.
This dish is perfect for backyard gatherings, quick weeknight dinners when you want something special with minimal fuss, and holiday appetizer spreads where you want to impress without staying in the kitchen all day. Serve these skewers at casual parties, bring them to potlucks, or enjoy them as a flavorful lunch with a simple salad. If you like hands-on snacks and bold flavors, these skewers are a tiny celebration on a stick. For an alternate take or extra tips, see this easy skewers guide for inspiration.
Dish Snapshot
- Prep Time: 15 minutes (plus 30 minutes to soak skewers)
- Cook Time: 8–10 minutes
- Total Time: 25–30 minutes (including skewer soak)
- Servings: 4 (about 3–4 skewers per person, depending on skewer size)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutritional Breakdown
Estimated nutrition per serving (recipe makes 4 servings). These are approximate values calculated using USDA FoodData Central entries for raw chicken breast, mayonnaise, sweet chili sauce, sriracha, and lime juice; consult your own product labels for exact numbers.
- Calories: ~400 kcal
- Protein: ~35–36 g
- Carbohydrates: ~6–7 g
- Fat: ~24–25 g
- Saturated Fat: ~4–6 g
- Sodium: variable (expect moderate to high; depends on sauces)
- Sugar: ~4–6 g
Notes on accuracy: values are estimates. Chicken breast supplies the bulk of protein; mayonnaise contributes most of the fat and calories. For authoritative food composition data, see USDA FoodData Central and general dietary guidance from organizations like the Mayo Clinic. If you need a lower-calorie version, switch to light mayonnaise or Greek yogurt (see variations).
Flavor & Texture Highlights
What makes these skewers stand out is the contrast: creamy, slightly sweet, and spicy bang bang sauce against charred, juicy chicken. The lime brings brightness that keeps the sweetness from feeling heavy; the sriracha adds a controlled heat that you can dial up or down. This recipe is ideal when you want a crowd-pleasing appetizer, a quick protein-forward dinner, or a party snack that mingles comfort and excitement. It’s fast to prepare, naturally shareable, and packs big flavor with minimal ingredients.
Step-by-Step Instructions
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Wooden skewers (soaked in water for 30 minutes)
- Chopped green onions (for garnish)
Optional ingredients and substitutions
- Swap mayonnaise for plain Greek yogurt or light mayo to reduce calories.
- Use honey or maple syrup to deepen sweetness if desired.
- Substitute tamari or low-sodium soy sauce for a savory kick (reduce added salt).
- Use metal skewers to skip soaking time.
- Make it gluten-free by checking sweet chili sauce and sriracha labels for tamari/soy ingredients.
Directions
- In a bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, salt, and pepper to create the bang bang sauce. Taste and adjust sriracha or lime to balance heat and acidity.
- Thread the chicken pieces onto the soaked wooden skewers so they’re snug but not overcrowded.
- Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
- Grill the skewers for about 7–10 minutes, turning occasionally, until the chicken is cooked through and has good char marks. Chicken should reach an internal temperature of 165°F (74°C).
- Serve the skewers drizzled with bang bang sauce and garnished with chopped green onions.
Practical tips
- Avoid overmixing the sauce; you want a creamy texture, not watery separation.
- Space pieces on the skewers evenly for uniform cooking.
- Use an instant-read thermometer to check doneness (165°F / 74°C).
- Rest skewers for 2 minutes after grilling to let juices redistribute.
- For indoor cooking, use a hot cast-iron skillet or broiler with close attention to avoid burning.
For extra technique notes and skewer prep visuals, check this skewer prep tips.
Best Pairings
- Serve with a crunchy cucumber slaw or coleslaw to cut richness and add freshness.
- Pair with steamed jasmine rice or coconut rice for a fuller meal.
- Make a simple bowl with mixed greens, avocado, and a squeeze of lime for a lighter option.
- Offer toasted pita, naan, or soft slider buns for hands-on sandwiches.
- For drinks, pair with a citrus-forward beer, iced tea, or a sparkling lime mocktail to complement the tangy sauce.
Keeping it Fresh
- Room temperature: Do not leave cooked skewers out for more than 2 hours (1 hour if ambient temperatures are above 90°F / 32°C). Bacteria grow quickly at room temp.
- Refrigeration: Store cooked skewers in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Remove chicken from skewers if possible, store in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the fridge before reheating gently.
Chef’s Advice
- Choose chicken breast for tender, lean results; you can use thigh meat for juicier, more forgiving results with slightly higher fat.
- Marinate briefly if you like: tossing the chicken in a tablespoon of lime and a pinch of salt for 15–30 minutes before skewering can boost flavor without much extra time.
- Don’t overcrowd the grill; direct heat and space create better char and even cooking.
- If using wooden skewers, soaking prevents burning and helps keep meat moist.
- Taste the sauce before finishing — a splash more lime or a pinch of sugar can make the difference between good and memorable.
Creative Twists
- Lighter Bang Bang: Replace mayonnaise with equal parts Greek yogurt and a touch of olive oil for a tangy, lower-calorie sauce.
- Vegan Version: Use firm tofu cubes or seitan instead of chicken, and swap mayo for vegan mayo. Grill carefully to get firm exterior texture.
- Smoky Peanut: Stir in 1–2 tablespoons of smooth peanut butter into the sauce for a nutty, Thai-inspired twist — balance with extra lime if needed.
- Low-Sugar Option: Use a sugar-free sweet chili sauce or reduce the sweet chili by half and add a drop of chili paste for heat without added sugar.
Common Questions & Answers
Q: Can I make these ahead?
A: Yes — grill the chicken and store sauce separately. Reheat skewers gently in the oven or air fryer and drizzle with fresh sauce before serving.
Q: What’s a good substitute for mayo?
A: Plain Greek yogurt or vegan mayo both work well. Greek yogurt gives tang and reduces calories.
Q: How can I reduce the spiciness?
A: Cut or omit the sriracha and increase sweet chili sauce slightly. You can also add a bit of honey to mellow heat.
Q: Can I bake these instead of grilling?
A: Yes. Bake in a preheated oven at 425°F (220°C) on a lined sheet pan for about 12–15 minutes, turning once, until internal temperature reaches 165°F (74°C).
Q: How do I keep the chicken juicy?
A: Don’t overcook — use an instant-read thermometer. Rest the chicken briefly after cooking; consider marinating or adding a touch of oil to the surface before grilling.
Conclusion
If you love bold, shareable flavors that are quick to prepare, these Bang Bang Chicken Skewers are a winner — perfect for weeknights and parties alike. For more inspiration and variations, check out this helpful roundup on Bang Bang Chicken Skewers – I Am Homesteader, and another step-by-step recipe guide at Bang Bang Chicken Skewers Recipe. Try them this week, share photos of your skewers, and join the conversation on flavor and technique — I can’t wait to see how you make this recipe your own.
Print
Bang Bang Chicken Skewers
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Tender grilled chicken skewers coated in a creamy, spicy, and sweet bang bang sauce, perfect for appetizers or casual gatherings.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Wooden skewers (soaked in water for 30 minutes)
- Chopped green onions (for garnish)
Instructions
- In a bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, salt, and pepper to create the bang bang sauce. Taste and adjust sriracha or lime to balance heat and acidity.
- Thread the chicken pieces onto the soaked wooden skewers so they’re snug but not overcrowded.
- Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
- Grill the skewers for about 7–10 minutes, turning occasionally, until the chicken is cooked through and has good char marks (internal temperature should reach 165°F / 74°C).
- Serve the skewers drizzled with bang bang sauce and garnished with chopped green onions.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. To reduce the spiciness, adjust sriracha to taste or omit it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 80mg
