These Bang Bang Chicken Skewers are a flavorful twist on a popular appetizer. Tender chicken pieces are marinated in a mildly spicy, savory sauce, then threaded onto skewers and grilled until lightly charred and juicy. They make an easy family meal or a delicious starter for gatherings.
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Bang bang chicken recipe
- These skewers work well as an appetizer, main course, or added to salads and wraps.
- They’re simple to prepare and full of flavor, perfect for weeknights or entertaining.
- The ingredients are common and easy to find at most grocery stores—no specialty shops required.
The balance of sweet, savory and spicy in this recipe makes it a crowd-pleaser. It’s also budget-friendly and straightforward to scale up for a larger group.
Ingredients you’ll need
Note: This is an overview of the ingredients. Full measurements and printable instructions are in the recipe card below.
Ingredient notes and variations
- Boneless, skinless chicken breast: Cut into 1-inch cubes so pieces cook evenly. Boneless thighs can be used for juicier results.
- Mayonnaise: Regular mayo gives the best texture here; Miracle Whip can be substituted if preferred.
- Soy sauce: Low-sodium soy sauce works if you’re watching sodium.
- Honey: Any honey will add sweetness—raw honey is a nice option.
- Oil: Use a neutral oil such as light olive oil or vegetable oil.
- Worcestershire sauce: Optional, but it adds depth of flavor.
- Spices: Garlic powder, paprika, oregano, red chili flakes and black pepper combine to season the chicken—adjust spice levels to taste.
- Bang bang sauce: Homemade works best, but store-bought is convenient if you have some on hand.
Before you begin: essential tools
- Large mixing bowl
- Skewers (wooden or metal)
- Grill or indoor grill pan
Step by step: instructions
Note: This overview highlights the main steps. Exact measurements and timing are in the recipe card below.
- Mix the marinade ingredients in a large bowl until well combined.
- Add the chicken pieces and marinate for at least 30 minutes, or up to overnight for more flavor.
- Thread the marinated chicken onto skewers.
- Grill the skewers on an outdoor grill or indoor grill pan until cooked through and slightly charred.
- Serve warm, drizzled with bang bang sauce.
Adaptable recipe – make it your own!
- Add bell pepper slices or pineapple chunks between chicken pieces for extra flavor and color.
- Swap breasts for boneless, skinless thighs for a richer, juicier bite.
- Garnish with chopped green onions or sesame seeds for texture and presentation.
Tips and notes
- Cooking time depends on grill heat and chicken size—watch closely to avoid overcooking.
- Cut chicken into uniform pieces to ensure even cooking.
- Check doneness with an instant-read thermometer; chicken should reach 165°F (74°C) internally.
Excellent for gatherings
Grilled Nuggets-
Grilled Chicken Tenders
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Grilled Chicken Kabob – Middle Eastern Style
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BBQ Chicken Sliders
Storage and reheating
Refrigerate: Store leftovers in an airtight container for 2–3 days.
Freeze: Place cooled skewers in an airtight container for up to 3 months.
Reheat: Warm in a preheated oven or air fryer at 350°F until heated through—this helps retain juiciness better than a microwave.
Make ahead
Marinate the chicken up to 24 hours ahead to save time on busy weeknights. Keep marinated chicken covered in the refrigerator until ready to cook.
Perfect pairings: what to serve with
Serve the skewers over steamed basmati rice or a simple salad. Drizzle with bang bang sauce or a creamy sriracha mayo for extra heat. A side of roasted or grilled vegetables rounds out the meal nicely.
Your questions answered: FAQs
Wooden skewers are inexpensive and disposable; metal skewers last longer and hold up better for frequent grilling. Either works well.
Yes—if using wooden skewers, soak them in water for about 30 minutes to reduce the chance of burning on the grill.
Related recipes
- Try a classic Bang Bang Chicken for a saucy version of these flavors.
- Shish Tawook (chicken skewers) offers a yogurt-based marinade for tender, aromatic chicken.
- Lebanese garlic sauce (toum) is a creamy, bright dip that pairs beautifully with grilled chicken.
This is one of my favorite chicken-on-a-stick recipes because it’s easy to adapt and everyone can control the heat level. If you try it, consider leaving a rating—feedback helps others find good recipes.
Bang Bang Chicken Skewers
Ingredients
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- For the marinade:
- ¼ cup mayonnaise
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil (or any neutral oil)
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon red chili flakes (optional)
- ½ teaspoon paprika
- ½ teaspoon black pepper
To serve:
- Bang bang sauce
Instructions
- In a large bowl, whisk the marinade ingredients until smooth. Add the chicken, toss to coat, and marinate 30 minutes to overnight in the refrigerator.
- Thread chicken onto soaked wooden or metal skewers.
- Grill over medium-high heat until chicken is cooked through and lightly charred, about 10–15 minutes depending on piece size, turning as needed.
- Serve hot, drizzled with bang bang sauce.
Nutrition
Carbohydrates: 9 g |
Protein: 40 g |
Fat: 16 g