These grilled bang bang chicken skewers are a grilling staple. Boneless chicken breast is quickly skewered and grilled and finished with a creamy, tangy, slightly spicy sauce that you'll want to drizzle on everything. They're ready in less than 30 minutes, making them doable any day of the week.
In Canada, summer is far too short and no one wants to spend those precious days hovering over a stove or grill. As far as relaxed, easy summer meals go, this bang bang chicken skewers recipe tops the list. It comes together quickly, and needs only a simple side dish like grilled beets with goat cheese or tortellini salad to make a complete meal.
Why You'll Love This Recipe
- It's a quick and easy meal that is ready in less than 30 minutes.
- The recipe can easily be scaled to make as much (or as little) as you need.
- You can prepare the bang bang sauce ahead of time.
Ingredients and Substitutions
- Sriracha sauce--The amount of sriracha that you use will determine how spicy your bang bang sauce is. This recipe makes a mildly spicy sauce, but feel free to add more or less to suit your taste.
- Rice vinegar--Although the recipe only calls for a small amount, it does add some tang to the sauce. You can subsitute a different type of vinegar, such as apple cider or white wine, if needed.
- Mayo-This gives the sauce its creaminess. Use regular mayonnaise for best results.
- Chicken breasts--These cook quickly and evenly. You can substitute boneless chicken thighs, however, the cooking time may be slightly longer.
- Combine the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl.
- Stir to thoroughly combine. This is your bang bang sauce. Divide the sauce between two bowls, reserving one for serving.
- Season the chicken with all-purpose seasoning and toss to coat each piece. Thread the chicken onto skewers.
- Grill over medium heat, basting with the bang bang sauce, until cooked through. Serve with the reserved sauce.
Bang bang sauce is a popular Asian-inspired condiment that is often used for topping chicken or shrimp. Made with mayo, Sriracha sauce, and sweet chili sauce, it is creamy, with a slightly spicy flavor that can be adjusted to suit your taste.
You bet. Choose vegetables that will cook in the same amount of time as the chicken. Slices of onion, pepper, or mushrooms are all great choices.
Yes. Bake them in a 400°F oven, turning once, until the chicken is cooked through, 10 to 15 minutes. To get a little char on the outside, turn the broiler on for a minute or so once they've finished cooking.
Tips and Troubleshooting
- To get ahead, make the bang bang sauce up to 5 days before serving. Store it in a sealed container in the fridge.
- Cut your chicken into similar sized pieces so that they cook evenly.
- If you are using wooden skewers, soak them for an hour before threading and grilling the chicken. Metal skewers don't require any preparation.
- When grilling chicken, always start with a well-oiled grate. If the chicken doesn't want to release when you try to turn it, give it an extra minute. It will release when it's ready.
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Grilled Bang Bang Chicken Skewers
- 4 to 6 Soaked wooden or metal skewers
- Oil for the grill
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon rice wine vinegar
- 2 tablespoon all-purpose seasoning
- 1 ½ pounds boneless skinless chicken breasts cut into 1 ½-inch cubes
- Preheat a grill for medium heat (400°F | 200°C). Oil the grill grate.
- In a small bowl combine the mayonnaise, sweet chili sauce, sriracha, and vinegar and mix well. Divide the sauce between two bowls and reserve one bowl for serving.
- Sprinkle the all-purpose seasoning over the chicken and toss (or use your hands) to coat each piece.
- Thread the chicken onto skewers. You should get 4 to 6 skewers, depending on how tightly you pack the chicken.
- Place the skewers on the grill and brush with the sauce. Grill until the chicken is cooked through to 165°F (74°C), flipping once, 5 to 6 minutes per side. Brush with the sauce again after flipping.
- Serve the bang bang chicken skewers with the reserved sauce.
- Get ahead--Make the bang bang sauce up to 5 days before serving. Store it in a sealed container in the fridge.
- Cutting the chicken--Cut your chicken into similar sized pieces so that they cook evenly.
- Soak wooden skewers--If you are using wooden skewers, soak them for an hour before threading and grilling the chicken. Metal skewers don't require any preparation.
- If your chicken sticks--When grilling chicken, always start with a well-oiled grate. If the chicken doesn't want to release when you try to turn it, give it an extra minute. It will release when it's ready.