Grilled bang bang chicken is a grilling dinnertime 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. These quick and easy skewers are ready in less than 30 minutes, making them doable any day of the week.
Recipe at a Glance: Grilled Bang Bang Chicken
- DETAILS
- Total Time: 30 minutes
- Preparation method: Grill
- HIGHLIGHTS
- This easy recipe makes juicy grilled chicken skewers with an irresistible sauce for dipping.
- These grilled chicken skewers are ready in just 30 minutes, making them perfect for any night of the week.
- You can make these in advance and cook when ready, making them a great meal-prep option, or make-ahead camping meal.
In Canada, summer is far too short and no one wants to spend those precious days hovering over a stove or grill. Relaxed, easy summer meals like grilled chicken gyros, halibut tacos, and these bang bang chicken skewers are at the top of my list all season long.
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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.
- Mayonnaise-This gives the sauce its creaminess. Use full-fat 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. Cut the chicken into similar sized pieces so that they cook evenly.
How to Make Grilled Bang Bang Chicken
1. Combine the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl.
2. Stir to thoroughly combine. This is your bang bang sauce. Divide the sauce between two bowls, reserving one for serving.
3. Season the chicken with all-purpose seasoning and toss to coat each piece. Thread the chicken onto skewers.
4. Grill over medium heat, basting with the bang bang sauce, until cooked through. Serve with the reserved sauce.
FAQs
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.
How to Make Chicken Skewers in Advance
The chicken skewers can be prepared and stored in the fridge for up to 1 day or in the freezer for up to 3 months before cooking. Thread the seasoned chicken onto soaked wooden or metal skewers and wrap tightly with plastic. Store in the fridge until just before cooking.
To freeze, place the prepared chicken skewers on a parchment lined baking sheet and freeze until solid. This allows them to freeze without sticking together. Once frozen, transfer them to a zip-top bag, close and store in the freezer until you're ready to cook. You can thaw them overnight in the fridge or cook them directly from frozen, adding a few extra minutes to the cooking time.
What to Serve with Bang Bang Chicken
Your grilled chicken skewers need only a simple side dish like grilled beets drizzled with lemon thyme vinaigrette, or tortellini salad to make a complete meal. A mini skillet cookie is a great grilled dessert option.
Storage and Reheating
Remove any leftover chicken from the skewers and store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through. Extra bang bang sauce can be stored in a sealed container in the fridge for up to 5 days.
Tips and Troubleshooting
- 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.
More Grilled Chicken Recipes You'll Love
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Recipe
Grilled Bang Bang Chicken Skewers
Equipment
- 4 to 6 Skewers for grilling (soaked if wooden)
Ingredients
- 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
Instructions
- 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.
Video
Notes
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- Get ahead--Make the bang bang sauce up to 5 days before serving. Store it in a sealed container in the fridge. The chicken skewers can be prepared up to 3 months in advance if freezing, or 1 day in advance if storing in the fridge.
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- Cutting the chicken--Cut your chicken into similar sized pieces so that they cook evenly.
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- 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.
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- 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.
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