The bang bang sauce is the whole point here. Mayonnaise, sweet chili, sriracha, a little lime and ginger it works as both the marinade and the dipping sauce, which means you’re not juggling two separate things. Marinate the chicken in it for at least an hour, grill until charred at the edges, and serve with extra sauce on the side. That’s the recipe.
I started making these for summer cookouts and they’ve stuck around as a year-round thing. A grill pan on the stovetop works just as well when it’s not outdoor grilling weather.
The Sauce Ingredients
Mayonnaise: The base of the sauce. Full-fat mayo gives you the creamiest result. Greek yogurt works if you want to lighten it up, though the sauce will be slightly tangier and thinner.
Sweet chili sauce: Brings the sweetness and a gentle heat. Mae Ploy is the brand I use. If you’re out, a mix of honey and a splash of hot sauce gets you close, though it won’t be quite as thick or complex.
Sriracha: Start with 2 tablespoons and taste. If you want more heat, add it. If you’re cooking for people who don’t like spice, 1 tablespoon is enough to get the flavor without too much burn.
Sesame oil: Just a teaspoon but it makes a difference. It gives the sauce that slightly nutty, toasty quality you’d get from a restaurant version. Don’t swap it for regular olive oil if you can help it.
Chicken breast: Cut into even pieces so they cook at the same rate. About 1.5 inch chunks is right. Thighs also work and stay juicier on the grill.
How to Make Bang Bang Chicken Skewers
Bang Bang Chicken Skewers
Ingredients
Method
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil, salt, and pepper until smooth.
- Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat grill or grill pan to medium-high heat. Thread chicken onto skewers, leaving a small gap between pieces.
- Grill for 10 to 15 minutes, turning 2 to 3 times, until chicken is charred at the edges and reaches an internal temperature of 165°F (75°C).
- Rest for 2 to 3 minutes before serving. Mix extra mayo and sweet chili sauce for a dipping sauce on the side. Garnish with cilantro or parsley if using.
Notes
Getting the Grill Right
The two things that matter most are heat and patience. Get the grill or grill pan properly hot before the chicken goes on. Medium-high is the target. If the heat is too low the chicken steams and you lose the char.
Once the skewers are on, leave them alone for 3 to 4 minutes before turning. Moving them too early tears the chicken off the grates and you lose those grill marks. Turn once or twice total. Check doneness with an instant-read thermometer 165°F is your number. Let them rest 2 to 3 minutes before serving so the juices settle.
If using wooden skewers, soak them in water for at least 30 minutes first or they’ll scorch on the grill.
Questions About This Recipe
Can I use a different protein? Shrimp works well and only needs 5 to 6 minutes total on the grill. Thighs are juicier than breast and more forgiving if they go a little over. Firm tofu can work if you press it well first and cut it into larger chunks so it holds on the skewer.
What if I don’t have sweet chili sauce? Mix equal parts honey and rice vinegar with a clove of minced garlic and a pinch of red pepper flakes. It’s not identical but it gives you that sweet-tangy-heat balance.
How do I adjust the spice level? Pull back on the sriracha for milder skewers or add more for extra heat. A pinch of cayenne in the marinade also works if you want dry heat rather than the vinegary heat from sriracha.
How do I store leftovers? Airtight container in the fridge for up to 3 days. Reheat on a grill pan over medium heat for a few minutes to warm through without drying out. The microwave works in a pinch but the texture suffers a bit.