Bang Bang Skewers are my go-to for game days and backyard gatherings. The name says it all: a punchy, creamy, sweet-heat sauce that clings to every bite of tender, charred chicken. These skewers are the perfect balance of crispy edges and juicy centers, with a sauce that's so good you'll want to drizzle it on everything.
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Grilling the chicken brings out a smoky depth that pairs beautifully with the tangy, spicy sauce. And the best part? You can have them on the table in just 30 minutes, making them an easy weeknight win or a party favorite that disappears fast.
I've perfected this recipe to be foolproof, with tips to avoid dry chicken and a sauce that's just the right consistency. Whether you're a grill master or a newbie, these skewers will make you look like a pro.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicier than breasts; you can swap for chicken breast if you prefer, just watch the cook time.
1/2 cup (120ml) buttermilk
Tenderizes the chicken; substitute with 1/2 cup milk mixed with 1 teaspoon lemon juice.
1/2 cup (75g) cornstarch
Gives a crispy coating; use potato starch or arrowroot if needed.
1 teaspoon garlic powder
Adds savory depth; you can use granulated garlic.
1 teaspoon smoked paprika
Imparts a smoky flavor; regular paprika works if you don't have smoked.
1/2 teaspoon salt
Enhances all the flavors.
1/2 teaspoon black pepper
Adds a little heat; adjust to taste.
1/2 cup (120ml) mayonnaise
Use full-fat for best texture; light mayo works but sauce may be thinner.
3 tablespoons sweet chili sauce
The signature ingredient; you can add extra for more heat.
1 tablespoon sriracha
Adjust amount for spice preference; use more or less to taste.
1 tablespoon honey
Balances the heat; maple syrup or agave can be substituted.
1 tablespoon rice vinegar
Adds tang; apple cider vinegar works in a pinch.
Tips & Tricks
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Don't overcrowd the skewers; leave a little space between pieces for even cooking.
- Let the cooked skewers rest for a few minutes before brushing with sauce to keep the coating crispy.
Pro Tips
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine chicken pieces with buttermilk. Let marinate for 15 minutes while you prepare other ingredients.
2. Mix Dry Coating
In a shallow dish, whisk together cornstarch, garlic powder, smoked paprika, salt, and pepper.
3. Coat the Chicken
Drain chicken from buttermilk (discard buttermilk). Toss chicken pieces in the cornstarch mixture until evenly coated.
4. Thread the Skewers
Thread chicken onto skewers, leaving a small gap between pieces. Press lightly so they stay in place.
5. Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set aside.
6. Preheat Grill or Pan
Preheat an outdoor grill to medium-high (about 400°F / 200°C) or a grill pan over medium-high heat. Lightly oil the grates.
7. Grill the Skewers
Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until chicken is golden brown and cooked through (internal temperature 165°F / 74°C).
8. Brush with Sauce
Brush the cooked skewers generously with the bang bang sauce on all sides. Return to the grill for 1-2 minutes per side to caramelize.
9. Serve and Enjoy
Remove from grill, brush with more sauce if desired, and serve immediately with extra sauce on the side.
Delicious Variations
Make it vegetarian
use extra-firm tofu or halloumi cheese instead of chicken.
Add a crunch
sprinkle with toasted sesame seeds and chopped green onions before serving.
Turn it into a meal
serve over rice with a side of grilled vegetables.
How to Store Bang Bang Skewers
Refrigerator
Store leftover skewers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze cooked skewers (without sauce) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second intervals until heated through.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but it will be drier. Adjust cook time to 6-8 minutes and use a meat thermometer to avoid overcooking.
Q: How can I make the sauce less spicy?
Reduce the sriracha to 1 teaspoon or omit it entirely. You can also add an extra tablespoon of honey to balance the heat.
Q: Can I bake these in the oven?
Absolutely! Place skewers on a baking sheet lined with foil and bake at 425°F (220°C) for 15-18 minutes, turning halfway, until cooked through.
Q: What can I use instead of buttermilk?
Mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes. This makes a quick buttermilk substitute.
I hope you love these Bang Bang Skewers as much as my family does! If you try them, let me know in the comments below. Happy grilling!
Bang Bang Skewers
Juicy grilled chicken skewers coated in a creamy, spicy bang bang sauce with a sweet kick. Ready in 30 minutes!
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120ml) buttermilk
- 1/2 cup (75g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120ml) mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
📋 Instructions
- 1Marinate the Chicken — In a bowl, combine chicken pieces with buttermilk. Let marinate for 15 minutes while you prepare other ingredients.
- 2Mix Dry Coating — In a shallow dish, whisk together cornstarch, garlic powder, smoked paprika, salt, and pepper.
- 3Coat the Chicken — Drain chicken from buttermilk (discard buttermilk). Toss chicken pieces in the cornstarch mixture until evenly coated.
- 4Thread the Skewers — Thread chicken onto skewers, leaving a small gap between pieces. Press lightly so they stay in place.
- 5Make the Bang Bang Sauce — In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set aside.
- 6Preheat Grill or Pan — Preheat an outdoor grill to medium-high (about 400°F / 200°C) or a grill pan over medium-high heat. Lightly oil the grates.
- 7Grill the Skewers — Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until chicken is golden brown and cooked through (internal temperature 165°F / 74°C).
- 8Brush with Sauce — Brush the cooked skewers generously with the bang bang sauce on all sides. Return to the grill for 1-2 minutes per side to caramelize.
- 9Serve and Enjoy — Remove from grill, brush with more sauce if desired, and serve immediately with extra sauce on the side.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
