Juicy, spicy, and creamy grilled Bang Bang Chicken Skewers coated in a sweet and tangy sauce — perfect for BBQs, appetizers, or weeknight dinners.

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Bamboo or metal skewers

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey

1 teaspoon rice vinegar

Chopped green onions (optional garnish)

Toasted sesame seeds (optional garnish)

Lime wedges (optional garnish)

Cook Mode Prevent your screen from going dark

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a bowl, toss the chicken with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
Thread the seasoned chicken onto the skewers.
Preheat the grill or grill pan over medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until fully cooked and nicely charred.
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the Bang Bang sauce.
Once the chicken is done, remove it from the grill and place in a large bowl. Pour the sauce over and gently toss to coat.
Garnish with chopped green onions, sesame seeds, and a squeeze of lime juice.
Serve hot as a main dish with rice or noodles, or as an appetizer.

Soak wooden skewers ahead to prevent burning.

Adjust sriracha for desired spice level.

Can be baked at 425°F for 15–18 minutes if not grilling.

Store leftovers in the fridge for up to 3 days.

Use gluten-free chili sauce and sriracha for a gluten-free version.

Great for meal prep — marinate in advance and prepare sauce ahead.