Bang Bang Chicken Skewers are a juicy, flavorful dish made with marinated chicken and a creamy, spicy-sweet sauce. I love making them because they’re simple, versatile, and always a crowd-pleaser. Whether I cook them in the air fryer, on the grill, or in the oven, they turn out perfectly tender every time.
Why You’ll Love This Recipe
I like this recipe because it’s quick to prepare and the flavors are bold without being overwhelming. The creamy bang bang sauce has the perfect balance of heat, sweetness, and tang, and it pairs beautifully with juicy chicken. I also appreciate how easy it is to scale the recipe for a family dinner or a party appetizer. Since it’s kid-friendly and customizable, I find myself making it again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 ¼ cups mayonnaise
⅔ cup Thai sweet chili sauce
2 teaspoons Sriracha, or more to taste
2 tablespoons honey
Wooden skewers, soaked in water for 30 minutes
Directions
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I start by cutting the chicken breasts into cubes and tossing them in olive oil, paprika, garlic powder, salt, and black pepper until they’re evenly coated.
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I then thread the seasoned chicken onto wooden skewers that I’ve soaked in water for 30 minutes to keep them from burning.
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In a separate bowl, I mix mayonnaise, sweet chili sauce, Sriracha, and honey to create the bang bang sauce.
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I brush half of the sauce over the skewers before cooking.
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Using the air fryer, I cook the skewers at 400°F for about 11–12 minutes, until the chicken reaches an internal temperature of 165°F.
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I serve the skewers hot with the reserved bang bang sauce on the side for dipping.
Servings and timing
This recipe makes about 4 servings. The prep time is around 15 minutes, and the cook time is about 12 minutes, so the total time comes to just under 30 minutes.
Variations
I sometimes swap chicken breasts for chicken thighs when I want extra tenderness. For added flavor, I like to marinate the chicken in the sauce for a few hours before threading onto skewers. If I want to change things up, I use shrimp instead of chicken or add vegetables like bell peppers, zucchini, or onions to the skewers. For a lighter version, I replace some of the mayonnaise with Greek yogurt.
Storage/reheating
When I have leftovers, I store the skewers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the air fryer at 350°F for 5 minutes so the chicken stays juicy, but the microwave works if I’m in a hurry. The sauce can also be stored separately in the fridge for up to a week.
FAQs
Can I grill these instead of using an air fryer?
Yes, I like to grill them over medium-high heat for about 10–12 minutes, turning occasionally until the chicken is fully cooked.
Can I make these skewers ahead of time?
I often prepare the chicken and sauce a few hours in advance, then cook the skewers just before serving.
How spicy is the sauce?
The sauce has a mild to moderate heat, but I adjust the spice level by adding more or less Sriracha depending on who I’m serving.
Can I bake these skewers in the oven?
Yes, I bake them at 400°F for 18–20 minutes, flipping halfway through for even cooking.
What can I serve with bang bang chicken skewers?
I like to serve them with rice, a crisp salad, or grilled vegetables for a complete meal.
Conclusion
Bang Bang Chicken Skewers are one of my favorite dishes to make when I want something flavorful, easy, and versatile. I love how quickly they come together and how well they fit into any occasion, from weeknight dinners to party appetizers. With tender chicken and a creamy, spicy-sweet sauce, these skewers are always a hit at my table.
Print
Bang Bang Chicken Skewers
- Total Time: 27 minutes
- Yield: 4 servings
Description
Juicy Chicken Skewers Glazed with Sweet and Spicy Bang Bang Sauce
Ingredients
2 pounds boneless, skinless chicken breasts, cut into cubes
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 ¼ cups mayonnaise
⅔ cup Thai sweet chili sauce
2 teaspoons Sriracha (or more to taste)
2 tablespoons honey
Wooden skewers, soaked in water for 30 minutes
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8 baking pan with parchment.
In a mixing bowl, stir together the peanut butter, applesauce, maple syrup, coconut sugar, and vanilla until smooth.
Add cocoa powder, oat flour, baking soda, and salt. Stir until fully combined.
Fold in optional chocolate chips or nuts if using.
Spread the batter into the prepared pan and smooth the top.
Bake for 20-22 minutes or until the top looks set and a toothpick comes out mostly clean.
Let cool completely before slicing into squares.
Notes
In a large bowl, toss the chicken cubes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Thread the seasoned chicken pieces onto the soaked wooden skewers.
In a separate bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
Brush half of the sauce onto the chicken skewers, reserving the rest for serving.
Preheat the air fryer to 400°F (200°C) and arrange the skewers in a single layer.
Air fry for 11–12 minutes or until the chicken reaches an internal temperature of 165°F and is golden brown.
Remove from the air fryer and serve hot with the remaining bang bang sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
