Sweet Heat Magic in 30 Minutes!
Confession: I created these bang bang chicken skewers on a night when we really wanted take-out but the DoorDash timer said 60 minutes. Nope. Thirty minutes later my husband declared, “Please add this to the weekly lineup.”
If you love crispy chicken pieces, a creamy chili kick, and dinner that basically cooks itself—grab your skewers, because this recipe checks every box. Here’s why you’ll love them:
- Weeknight fast: 10-minute prep + 20-minute cook.
- One sauce, two jobs: quick marinade and finishing drizzle—hello flavor!
- Grill, oven, or air-fryer: choose your adventure.
- Custom heat: dial the sriracha up or down for kid-approved spice.
PS. It would be so good with the cucumber salad from these bang bang salmon bowls!
Love grilled chicken kabobs? Try hawaiian chicken kabobs next!
Ingredients You’ll Need
(Amounts are in the recipe card—keep scrolling for the print-friendly version).
- Chicken thighs OR breast, boneless—breasts give perfect cubes; thighs stay extra juicy.
- Bang bang sauce basics: mayo, Thai sweet-chili sauce, sriracha.
- Garlic, honey, garlic & paprika for quick marinade depth.
- Fresh herbs & sesame seeds for a pretty, crunchy finish.
Recipe swaps: Sub Greek yogurt for mayo, use agave instead of honey, or tone down the spice with less sriracha.
Step-by-Step Instructions
- Season the chicken. Toss cubed chicken with olive oil and spices.
- Thread chicken. Skewer the chicken tightly onto soaked skewers.
- Whisk sauce and coat. Reserve half for dipping, spread the rest on the chicken skewers.
- Cook. Grill (or air-fry) until char-kissed and 165 °F inside. About 20 minutes on the grill and 12 in the air fryer.
Bang Bang Chicken Skewers
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Ingredients
- 5 wooden skewers
- 2 lbs chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoons kosher salt
- 1 Tablespoon honey
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 cup mayonnaise I use Primal Kitchen
- 1/3 cup Thai sweet chili sauce
- 1 Tablespoon sriracha
- To garnish: green onions, sesame seeds, lime juice
Instructions
- Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.5 wooden skewers, 2 lbs chicken thighs
- Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
- Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
- Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
- Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
- Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving & Storage
Serve with: stovetop coconut rice, Instant pot coconut rice, crunchy slaw, or lettuce cups (or all three!)
Leftovers: Store skewers (sauce separate) in an airtight container in the fridge for 3 days. Reheat at 350°F for 8 min in the oven or air fry for 3 min.
Recipe FAQ
Bang bang sauce is a classic combo of mayo, Thai sweet-chili sauce, and sriracha. Some add lime juice for balance.
Breasts make uniform cubes that cook evenly; thighs have higher fat and stay juicy (my preference even though they take slightly longer to cook). Both work—just cube them to equal size.
Yes—bake at 425 °F for 15 minutes or until the internal temp reaches 165. Broil at the end for a charred finish.
Check your sweet-chili and sriracha labels; most mainstream brands are GF, but verify.
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