Summer nights call for fast, filling dinners that don’t keep you in the kitchen. These Bang Bang Chicken Skewers are exactly what your family needs right now. You get a perfect balance of sweet and spicy in every bite. They are incredibly easy to whip up on a busy Tuesday.
The creamy sauce and tender chicken make this a guaranteed hit. You only need a few minutes at the grill to get that golden char. Your kitchen will smell amazing, and dinner will be ready in no time. Let’s get cooking and make something delicious together.
Why This One Works
This recipe is a winner because it uses simple pantry staples. You likely have mayo, honey, and garlic in your kitchen already. It is perfect for busy summer weeknights when time is short. The sauce acts as both a marinade and a delicious glaze.
The kids will love the mild sweetness from the Thai chili sauce. Beginners will find the process very straightforward and stress-free. You get restaurant-quality flavor without the high price tag. It is a great way to make chicken breast feel special again.
Simple Method
You just whisk the sauce, coat the chicken, and start grilling. The secret is reserving a little sauce for the very end. This ensures every skewer is extra creamy and flavorful. Even if you are new to the grill, you can do this. The prep is fast, and the cooking time is even faster.
Simple Ingredients
These ingredients are easy to find at any local grocery store.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step
- Soak bamboo skewers in water for 20 minutes to prevent combustion during grilling.
- In a medium mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, minced garlic, grated ginger, and smoked paprika until emulsified.
- Remove 1/4 cup of the sauce mixture and set aside in a refrigerated container for final glazing.
- Season the chicken cubes with salt and black pepper in a large bowl, then incorporate the remaining sauce mixture to coat all surfaces.
- Allow the chicken to marinate for a minimum of 15 minutes at room temperature.
- Preheat a grill or heavy-bottomed grill pan to medium-high heat (approximately 400°F/204°C) and lightly coat with high-smoke-point oil.
- Thread 5 to 6 chicken cubes onto each skewer, ensuring they are not overly compressed to allow even heat distribution.
- Grill the skewers for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior shows maillard reaction charring.
- Remove skewers from heat, drizzle with the reserved sauce, and garnish with sliced green onions and sesame seeds.
Best Ways to Enjoy It
Serve these warm over a bed of fluffy white rice. The creamy sauce tastes amazing when it drips onto the grains. You can also add a side of steamed snap peas. For a lighter meal, serve them over a fresh garden salad. They are perfect for an easy outdoor dinner on the patio.
Keep It Fresh
Store any leftovers in an airtight container for up to three days. To reheat, place them in a 350°F oven for 10 minutes. This helps keep the chicken tender and moist. Avoid using the microwave if you can to prevent rubbery meat. Leftover chicken is also delicious cold in a wrap for lunch.
Tips for Best Results
- Don’t skip soaking your wooden skewers to avoid burning them.
- Avoid crowding the chicken pieces so they cook evenly and fast.
- Use a meat thermometer to ensure the chicken stays juicy.
- Prep the sauce in the morning to save time at dinner.
- Add a squeeze of lime at the end for bright summer flavor.
- Double the sauce if you like things extra saucy for dipping.
- Clean your grill grates well to prevent the chicken from sticking.
- Swap chicken thighs for breasts if you prefer darker, richer meat.
Ways to Switch It Up
- Swap the chicken for large shrimp for a faster cooking time.
- Use a vegan mayonnaise to make this recipe dairy-free.
- Add chunks of fresh pineapple for a sweet tropical twist.
- Increase the Sriracha if your family loves a bigger spicy kick.
- Use maple syrup if you run out of honey in the pantry.
Quick Answers
Can I bake these in the oven?
Yes, you can bake them at 400°F for 15 to 20 minutes. Turn them halfway through to ensure they brown on both sides. They won’t have the same smoky flavor, but they will still be delicious.
Is this recipe too spicy for kids?
The mayo and honey do a great job of balancing the heat. If your kids are very sensitive, just reduce the Sriracha by half. Most families find this perfectly mild and sweet.
Can I make these ahead of time?
You can marinate the chicken for up to four hours in the fridge. This actually makes the flavor even deeper and the meat more tender. It is a great meal prep hack for busy days.
I hope these skewers bring a little spark to your summer nights. They are a favorite in my home when we want something fast and fun. Happy cooking!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup mayonnais e
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon hone y
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Soak bamboo skewers in water for 20 minutes to prevent combustion during grilling.
- In a medium mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, minced garlic, grated ginger, and smoked paprika until emulsified.
- Remove 1/4 cup of the sauce mixture and set aside in a refrigerated container for final glazing.
- Season the chicken cubes with salt and black pepper in a large bowl, then incorporate the remaining sauce mixture to coat all surfaces.
- Allow the chicken to marinate for a minimum of 15 minutes at room temperature.
- Preheat a grill or heavy-bottomed grill pan to medium-high heat (approximately 400°F/204°C) and lightly coat with high-smoke-point oil.
- Thread 5 to 6 chicken cubes onto each skewer, ensuring they are not overly compressed to allow even heat distribution.
- Grill the skewers for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior shows maillard reaction charring.
- Remove skewers from heat, drizzle with the reserved sauce, and garnish with sliced green onions and sesame seeds.
