Save These skewers feature juicy chicken pieces marinated in a smoky spice blend, grilled to perfection, then brushed generously with a creamy, spicy-sweet Bang Bang sauce. Garnished with fresh cilantro or scallions and toasted sesame seeds, they bring vibrant flavors and a satisfying balance of heat and sweetness. Easy to prepare and ideal for gatherings or quick dinners, these skewers pair well with rice, wraps, or fresh salads.
The first time I made these skewers for a summer cookout, my neighbor leaned over the fence and asked what smelled so incredible. The sauce was bubbling on the grill and everyone abandoned their burgers to try these instead. Now they are the most requested item at every gathering.
Last summer my daughter helped me thread the chicken onto skewers while we talked about her day. Something about cooking together on the back patio made the conversation flow easier. These skewers have become our Sunday dinner tradition ever since.
Ingredients
- Chicken: Thighs stay juicier than breasts but both work beautifully
- Olive oil: Helps the spices cling and prevents sticking
- Garlic powder: Distributes more evenly than fresh garlic
- Smoked paprika: Adds that subtle depth people cannot quite identify
- Mayonnaise: Creates the creamy sauce base better than anything else
- Sweet chili sauce: The secret to that restaurant style flavor
- Sriracha: Adjust this to control the heat level
- Honey: Balances the spice and helps the sauce cling
- Fresh cilantro: Brightens everything and looks stunning on top
Instructions
- Prep your skewers:
- Soak wooden skewers for 20 minutes so they do not burn on the grill
- Fire up the grill:
- Get it to medium high heat with the grates cleaned and oiled
- Season the chicken:
- Toss cubes with olive oil and all the spices until evenly coated
- Thread the skewers:
- Push chicken pieces close together without overcrowding
- Grill to perfection:
- Cook 5 to 7 minutes per side until charred edges appear and chicken reaches 165 degrees
- Whisk the sauce:
- Combine mayo, sweet chili sauce, sriracha, honey and vinegar until smooth
- Sauce and serve:
- Generously brush the skewers with sauce and top with cilantro and sesame seeds
Save My brother in law still talks about the time he accidentally used way too much sriracha and had to chug three glasses of milk. We laugh about it now but his mistake taught me to always taste as I go.
Make Ahead Magic
The spice rub can be mixed into the chicken hours before grilling for deeper flavor penetration. The sauce actually gets better after a day in the fridge.
Grill Alternatives
Broiling works in a pinch though you miss those gorgeous char marks. An indoor grill pan gives decent results when the weather turns cold.
Serving Ideas
These skewers shine alongside fluffy rice or tucked into lettuce cups for a lighter option.
- Extra sauce on the side is always appreciated
- Grilled pineapple makes a perfect sweet companion
- Cucumber salad cuts through the richness beautifully
Save These skewers have a way of bringing people together around the grill. Hope they become a favorite at your table too.
Recipe FAQ
- → What type of chicken works best for skewers?
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Boneless, skinless chicken breasts or thighs cut into 1-inch cubes provide tenderness and cook evenly on skewers.
- → How can I prevent the wooden skewers from burning?
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Soak wooden skewers in water for at least 20 minutes before grilling to reduce burning and ensure safe handling.
- → Can I adjust the spice level of the sauce?
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Yes, varying the amount of sriracha in the Bang Bang sauce lets you customize the heat to your preference.
- → What sides complement these grilled chicken skewers?
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Steamed rice, lettuce wraps, or a fresh green salad balance the rich, spicy-sweet flavors of the skewers nicely.
- → Is there a way to make this dish dairy-free?
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Use vegan mayonnaise in the sauce to keep it creamy while accommodating dairy-free needs.
