Bang Bang Chicken Skewers are one of those recipes that quietly sneak into your weekly rotation and never really leave. They are simple: marinated chicken on skewers, cooked until juicy, then coated in a creamy, mildly spicy bang bang sauce. Nothing fancy, nothing over the top, just straightforward flavor that works whether you are cooking for yourself, your family, or a small group of friends.

The beauty of these Bang Bang Chicken Skewers is that they feel a bit special without demanding much effort. You prep the chicken, whisk together the sauce, and let the heat do the rest. The result is tender chicken with a light char, wrapped in a sauce that is sweet, tangy, and just spicy enough to keep each bite interesting.

Ingredients for this Bang Bang Chicken Skewers

Here is exactly what you will need to make these Bang Bang Chicken Skewers at home. Nothing complicated, just a handful of familiar ingredients that play really well together.

Boneless skinless chicken breasts (1.5 lb, cut into 1-inch cubes) – The main protein. Cutting them into even cubes helps them cook at the same speed and stay juicy.
Olive oil (2 tbsp) – Helps the marinade cling to the chicken and keeps it from drying out on the grill or in the pan.
Soy sauce (1 tbsp) – Adds a savory, slightly salty base note to the marinade.
Lime juice (1 tbsp for the marinade) – A bit of acidity to brighten the chicken and tenderize it slightly.
Garlic, minced (2 cloves) – For that familiar, comforting garlic aroma.
Salt (0.5 tsp) – Seasons the chicken from the inside out.
Black pepper (0.5 tsp) – Adds gentle heat and depth.
Smoked paprika (0.5 tsp) – Brings a soft smokiness and a warm color to the chicken.
Onion powder (0.5 tsp) – Quietly boosts the savory flavor of the marinade.
Chili flakes (0.25 tsp, optional) – For a little extra kick if you like your skewers on the spicier side.

For the bang bang sauce, you will need:

Mayonnaise (0.75 cup) – The creamy base that makes the sauce cling to the chicken.
Sweet chili sauce (0.25 cup) – Brings sweetness, a gentle tang, and a mild chili flavor.
Sriracha sauce (1 tbsp) – Adds that recognizable bang: a pleasant, straightforward heat.
Honey (1 tbsp) – Balances the spice and rounds out the sauce.
Lime juice (1 tbsp, for the sauce) – A fresh squeeze of acidity to keep the sauce from feeling heavy.

To finish and serve:

Chopped fresh cilantro (2 tbsp) – Sprinkled over the top for a fresh, herbal note.
Wooden or metal skewers (8 pieces) – For threading the chicken. If you use wooden skewers, remember to soak them first.

Instructions

These Bang Bang Chicken Skewers come together in a few easy stages: soak, marinate, mix, cook, and coat. Nothing fussy, and you can move at a relaxed pace.

Soak the skewers.
If you are using wooden skewers, place them in a shallow dish of water and let them soak for at least 20–30 minutes. This helps keep them from burning while the chicken cooks. Metal skewers can be used as they are.
Prep the chicken.
Add the cubed boneless skinless chicken breasts to a large bowl. Try to keep the cubes roughly the same size, about 1 inch, so they cook evenly.
Make the marinade.
To the chicken, add the olive oil, soy sauce, lime juice, minced garlic, salt, black pepper, smoked paprika, onion powder, and chili flakes if you are using them. It will look like a small amount of liquid at first, but once you toss everything together, the chicken will be nicely coated.
Marinate the chicken.
Use a spoon or your hands to toss the chicken until all the pieces are evenly covered with the marinade. Cover the bowl and place it in the refrigerator for at least 20–30 minutes. If you have more time, you can leave it for a few hours for deeper flavor. While it rests, you can move on to the sauce.
Mix the bang bang sauce.
In a separate medium bowl, add the mayonnaise, sweet chili sauce, sriracha sauce, honey, and the second tablespoon of lime juice. Whisk everything together until the sauce is smooth and creamy. Taste it: if you want more heat, you can add a touch more sriracha; for more sweetness, a little extra honey. Set the sauce aside.
Thread the skewers.
Take the marinated chicken out of the fridge. Thread the cubes onto the soaked wooden or metal skewers, packing them fairly close together but not too tight. Divide the chicken evenly among the 8 skewers so they cook at a similar rate.
Preheat your cooking surface.
Heat a grill, grill pan, or large skillet over medium-high heat. Give it a minute or two to get properly hot; this helps you get a nice bit of color on the outside of the chicken.
Cook the skewers.
Place the chicken skewers on the hot grill or pan. Let them cook for about 10–15 minutes, turning them every few minutes so they brown on all sides. You are looking for light char marks and fully cooked centers. To be sure, cut into one piece: there should be no pink left, and the juices should run clear.
Coat with bang bang sauce.
Transfer the cooked chicken skewers to a large plate or shallow dish. While they are still hot, spoon or brush the bang bang sauce generously over them, turning the skewers so that every side gets a good coating. The warmth of the chicken helps the sauce cling and soak in a little.
Garnish and serve.
Sprinkle the coated skewers with the chopped fresh cilantro. Serve the Bang Bang Chicken Skewers right away, with any remaining bang bang sauce on the side for dipping. They are great on their own or alongside a simple salad or some plain rice.

Cook and Prep Times

Prep time: 25 minutes (including quick marinade and sauce prep)
Cook time: 15 minutes
Total time: About 40 minutes
Servings: 4 people

Nutritional information

The values below are approximate and based on one serving out of four, assuming all of the bang bang sauce is used:

Calories: 520 kcal
Carbohydrates: 18g
Protein: 37g
Fat: 33g
Saturated fat: 5g
Sodium: 880mg
Fiber: 1g
Sugar: 13g

If you want to lighten things up a bit, you can play with the mayonnaise quantity or use a lighter version, but the recipe as written aims for flavor and a satisfying, creamy finish.

Frequently asked questions

Can I bake these Bang Bang Chicken Skewers instead of grilling them?

Yes, you can bake them if you prefer. Thread the marinated chicken onto the skewers as usual, then place them on a baking sheet lined with parchment paper or a lightly oiled rack. Bake at around 400°F (200°C) for roughly 15–20 minutes, turning once halfway through, until the chicken is cooked through. After baking, coat the hot skewers with the bang bang sauce and sprinkle with the chopped fresh cilantro, just like in the main method.

How spicy are these Bang Bang Chicken Skewers?

The heat level is moderate for most people. The sriracha in the bang bang sauce and the optional chili flakes in the marinade bring a gentle kick, but the mayonnaise, sweet chili sauce, and honey help smooth it out. If you are sensitive to spice, you can skip the chili flakes and reduce the sriracha a little. On the other hand, if you love heat, add a bit more sriracha or a pinch more chili flakes to the marinade.

Can I prepare the chicken and sauce ahead of time?

Absolutely. You can marinate the chicken cubes in the olive oil, soy sauce, lime juice, garlic, salt, black pepper, smoked paprika, onion powder, and chili flakes a few hours ahead and keep them in the fridge until you are ready to cook. The bang bang sauce (made with mayonnaise, sweet chili sauce, sriracha sauce, honey, and lime juice) can also be whisked together in advance and stored covered in the refrigerator. When it is time to eat, just thread the chicken onto the skewers, cook them, then coat with the sauce and garnish with the chopped fresh cilantro right before serving.

Once you have made these Bang Bang Chicken Skewers a couple of times, they become one of those recipes you can almost do on autopilot: marinate, cook, sauce, done. Simple, reliable, and very easy to enjoy.