Bang Bang Chicken Skewers

Last summer my friend Sarah brought these skewers to our backyard potluck and I honestly hovered near the platter the entire night. The combination of smoky grilled chicken and that creamy sauce had everyone asking for the recipe before they even finished their first skewer. I've made them three times this month already.

I made these for my dad's birthday dinner and he kept sneaking back into the kitchen to grab skewers off the cooling rack. Seeing someone who claims he's not that into spicy food go back for thirds pretty much cemented this recipe in my regular rotation.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier on the grill but breasts work perfectly if you prefer leaner meat
• Olive oil: Helps the spices adhere and keeps the chicken from drying out over high heat
• Garlic powder: Use fresh garlic if you want but powder distributes more evenly across all the pieces
• Smoked paprika: This is what gives you that gorgeous charred flavor even if your grill isn't perfect
• Salt and black pepper: Don't skimp here since this is the only seasoning the chicken gets before grilling
• Skewers: Metal skewers conduct heat and cook faster while wooden ones need that 20 minute soak
• Mayonnaise: Real mayo makes the sauce rich but Greek yogurt works if you want to cut some calories
• Sweet chili sauce: Check the Asian aisle at your grocery store or order online
• Sriracha: Start with one tablespoon and add more if you like things really spicy
• Honey: Balances the heat and gives the sauce that restaurant quality gloss
• Rice vinegar: A tiny splash cuts through all the creaminess
• Fresh cilantro or scallions: The pop of green makes these look professional and adds fresh flavor
• Toast sesame seeds: Toast them in a dry pan for 30 seconds they smell incredible when they start to brown
• Lime wedges: Squeeze them right before eating to wake up all the flavors

Instructions

Prep your skewers:

If you are using wooden skewers drop them in a bowl of water and let them soak while you prep everything else. This keeps them from turning into charcoal on the grill.

Fire up the grill:

Get your grill or grill pan heating to medium high. You want it hot enough to get those nice char marks but not so aggressive that the outside burns before the inside cooks.

Season the chicken:

Toss your cubed chicken with olive oil and all those spices in a large bowl. Use your hands to make sure every single piece is coated.

Thread the skewers:

Slide the chicken onto your skewers leaving a tiny bit of space between pieces so the heat can circulate. Don't pack them too tight or they'll steam instead of grill.

Grill to perfection:

Lay those skewers on the hot grill and let them cook for 5 to 7 minutes per side. You are looking for cooked through meat with some charred edges and an internal temp of 165°F.

Whisk the sauce:

While the chicken sizzles whisk together the mayo sweet chili sauce sriracha honey rice vinegar and salt until it is completely smooth. Taste it and add more sriracha if you want more kick.

Sauce and serve:

Brush or drizzle that sauce all over the skewers while they are still hot. Sprinkle with cilantro or scallions and sesame seeds then serve immediately with lime wedges on the side.

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These skewers have become my go to when I want to feed a crowd without spending my whole evening in the kitchen. There is something magical about food on sticks that makes people relax and enjoy themselves.

Make Ahead Magic

You can cube and season the chicken up to 24 hours in advance which is a game changer for parties. The sauce keeps in the fridge for a week and honestly gets better as the flavors meld together.

Serving Ideas

I like to set up a little skewer bar with rice lettuce wraps and extra sauce on the side so people can build their own plates. It turns dinner into something interactive and fun.

Perfect Pairings

A cold crisp cucumber salad cuts through the richness of the sauce beautifully. For drinks an ice cold lager or a dry riesling balances the sweet heat perfectly.

• Double the sauce recipe and save half for dipping
• Keep some extra sriracha on the table for the heat lovers
• Leftovers reheat surprisingly well in the air fryer

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Hope these bring as much joy to your table as they have to mine. Happy grilling.

Recipe Questions & Answers

→ How do I prevent skewers from burning?

Soak wooden skewers in water for at least 20 minutes before grilling to keep them from burning.

→ What internal temperature should the chicken reach?

Grill the chicken until it reaches an internal temperature of 165°F (74°C) for safe and juicy results.

→ Can I adjust the spice level?

Yes, modify the amount of sriracha in the sauce to make it milder or spicier according to your taste.

→ What sides complement these skewers well?

Steamed rice, lettuce wraps, or fresh salads provide great accompaniments to balance the flavors.

→ How can I make this dish gluten-free?

Use gluten-free mayonnaise and verify that sweet chili and sriracha sauces are gluten-free before preparing.

→ Is marinating the chicken necessary?

Marinating the chicken in the spice mixture for up to two hours enhances flavor but is optional for a quicker prep.