These grilled bang bang chicken skewers deliver big flavor and are quick to make on the grill. Matched with a spicy-sweet sauce that takes seconds to whip together, this easy grill recipe is perfect for busy weeknights or last-minute dinners. Proof that quick doesn’t mean bland.
I’ve been on a chicken skewer kick lately, and my goal is always to find something that’s punchy that doesn’t create a lot of work for me. The point of grilled skewers is for them to be quick, easy and – dare I say – fun. And this grilled bang bang chicken is just that.
I want maximum juiciness and taste from my chicken, so we’re using thighs for this recipe. Their mix of light and dark meat is great for absorbing marinades, and the extra fat gives it that little bit more flavor and moisture when cooked over fire.
The marinade and sauce in this dish each use just a few ingredients, but all of them were things I already had lying around (although that might be because put sriracha and honey in everything). Hopefully this is just as easy for you to throw together, too. Everything can be made ahead of time, or right at the last minute if you’re as lazy as me. Here’s how to make these bold, spicy bang bang chicken skewers.
Quick Tips
- Go for Metal Skewers Over Wood: They conduct heat to help cook the chicken from the inside, and they’re reusable. If you only have wooden skewers, lightly soak them in water for 30 minutes before threading the chicken on (this will stop the skewers burning on the grill).
- Oil the Grates. Give your grill grates a quick wipe with oiled paper towels right before cooking to stop the chicken from sticking to them.
Grilled Bang Bang Chicken Skewers
Ingredients
- 2 lbs chicken thighs boneless & skinless
Marinade
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp light brown sugar
- 1 tsp smoked paprika
- 3 cloves garlic finely minced
- 1 tbsp fresh ginger finely grated
- 1 tsp toasted sesame oil
- ½ tsp black pepper
Bang Bang Sauce
- ½ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 2 tbsp sriracha to taste
- 1 tbsp honey
- 2 tbsp fresh lime juice
- pinch of salt
Garnish
- scallions thinly sliced
- sesame seeds
- lime wedges
- fresh cilantro roughly chopped
Instructions
- Trim the chicken of any excess strands of fat or gristle. Then, cut the chicken into strips of about 2-3 inches in length.
- Whisk the marinade ingredients together. Then, add in the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour (but ideally overnight).
- Skewer the chicken by threading each piece at one end, folding over, and threading through the other, like folding a ribbon. Thread about 4-8 pieces onto each skewer (this will depend on the size of your skewers), bunching them so they’re lightly compressed. Place the completed skewers on a wire rack, cover lightly with plastic wrap, and set aside while you start up your grill.
- Light a full charcoal chimney, then bank the coals to one side of your grill, setting the grill up for 2-zone cooking. Apply a thin layer of cooking oil to the grates (this will stop the chicken from sticking).
- Once your grill is at an ambient temperature of 350-400°F (180-200°C), place the chicken skewers on the indirect side of the grill (the side not directly above the coals).
- Cook for 10 minutes, then flip and rotate the skewers to ensure they all cook evenly. Continue grilling for another 10 minutes, until the chicken hits an internal temperature of 175°F (79°C) and is golden brown and firm to the touch.
- Move the skewers directly over the coals to give them a quick charred finish, cooking for 1-2 minutes max.
- Pull the chicken skewers from the grill and let them rest for 5-10 minutes.
- While the chicken rests, make the bang bang sauce by whisking together the mayo, chili sauce, sriracha, honey, lime juice, and a pinch of salt.
- Serve the chicken with a dollop of the bang bang sauce on top, and garnish with chopped cilantro, a squeeze of lime, and a sprinkle of sesame seeds. Serve the remaining bang bang sauce on the side for dipping.
