Description
These Bang Bang Chicken Skewers are a flavorful and spicy grilled appetizer featuring marinated chicken breasts threaded onto bamboo skewers and grilled to perfection. Paired with a creamy, tangy, and spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, and sriracha, this recipe is perfect for a quick 30-minute meal or party snack that packs a punch of bold flavors and satisfying texture.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Other
- Bamboo skewers, soaked in water for at least 30 minutes
- 2 tablespoons vegetable oil, for grilling
- Chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, rice vinegar, cornstarch, grated ginger, minced garlic, salt, and black pepper. Mix thoroughly to coat each piece evenly, then cover and refrigerate for at least 30 minutes to let the flavors meld. For even better flavor, marinate up to 2 hours.
- Prepare the Bang Bang Sauce: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce, honey, garlic powder, and optional red pepper flakes. Mix well until smooth, then cover and refrigerate until ready to serve.
- Thread the Chicken onto Skewers: Drain the bamboo skewers and thread the marinated chicken cubes onto each skewer, leaving a small space between pieces to ensure even cooking.
- Preheat and Oil the Grill: Preheat your grill to medium-high heat and lightly brush the grill grates with vegetable oil to prevent sticking.
- Grill the Skewers: Brush the chicken skewers with vegetable oil, then place them on the preheated grill. Cook for 8 to 10 minutes, turning occasionally to get char marks on all sides and ensure even cooking. Grill until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
- Serve: Remove the skewers from the grill and serve immediately with the chilled Bang Bang sauce on the side. Garnish with chopped green onions and optional sesame seeds for added color and flavor.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Adjust the amount of sriracha in the sauce to control the spice level to your liking.
- If you don’t have a grill, you can also cook the chicken skewers under a broiler or on a grill pan.
- Make sure to check the internal temperature of the chicken to avoid undercooking or overcooking.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dip or spread.
