Grilled Bang Bang Chicken

The smell of charcoal and sriracha hit me at a backyard cookout three summers ago, and I spent the rest of the evening cornering the host for her sauce recipe. She laughed and said it was just mayo and sweet chili, but that simple combination hooked me instantly. I went home, stood in my kitchen at eleven at night, and whisked together four different versions until my fingers were coated in orange. These skewers have been my answer to every cookout invitation since.

My neighbor Dave wandered over last July while I was grilling a test batch and ended up eating three skewers standing at the fence line with sauce on his shirt. He called them restaurant quality, which might have been the sriracha talking, but I will take the compliment anyway.

Ingredients

• 1 and 1/2 lbs boneless skinless chicken breasts or thighs: Thighs are more forgiving and stay juicier, but breasts work fine if that is what you have on hand.
• 2 tbsp olive oil: Helps the marinade coat every piece and keeps the chicken from sticking to the grill.
• 2 cloves garlic, minced: Fresh garlic matters here, do not reach for the jarred stuff.
• 1 tbsp soy sauce: Adds a savory depth that balances the sweet heat of the sauce later.
• 1/2 tsp salt and 1/2 tsp black pepper: Simple seasoning lets the sauce be the star.
• 8 wooden or metal skewers: Soak wooden ones for at least twenty minutes or they will torch themselves before the chicken is done.
• 1/2 cup mayonnaise: Forms the creamy base of the bang bang sauce, and Greek yogurt works as a lighter swap.
• 1/4 cup Thai sweet chili sauce: This is where the magic sweetness comes from, so use a brand you enjoy straight from the bottle.
• 1 to 2 tbsp sriracha: Start with one tablespoon, taste, and decide if you want to feel more fire.
• 1 tbsp honey or maple syrup: Rounds out the heat and helps the sauce caramelize on the grill.
• 1 tsp rice vinegar: A tiny splash brightens the whole sauce so it does not feel heavy.
• 2 scallions, 1 tbsp toasted sesame seeds, and fresh cilantro for garnish: These finishes add crunch and freshness that make the dish feel complete.

Instructions

Build the marinade:

Stir together olive oil, minced garlic, soy sauce, salt, and pepper in a large bowl until it smells fragrant. Toss the chicken pieces in until every surface is coated, then let them sit for at least fifteen minutes while you prep everything else.

Soak your skewers:

Submerge wooden skewers in water for twenty minutes so they do not catch fire on the grill. Metal skewers skip this step entirely.

Whisk the bang bang sauce:

Combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl and whisk until perfectly smooth and orange. Taste it right then and adjust the heat level to your liking.

Thread the chicken:

Pierce each marinated piece onto skewers, leaving a small gap between chunks so the heat can reach all sides evenly.

Get the grill ripping hot:

Preheat your grill or grill pan over medium high heat and oil the grates lightly so nothing sticks when you lay the skewers down.

Grill to golden perfection:

Cook the skewers for five to seven minutes per side until the chicken is cooked through and you see those beautiful char marks.

Glaze in the final minutes:

Brush the bang bang sauce onto the skewers during the last two minutes of grilling, turning often so the sugars caramelize without burning.

Finish and serve:

Pull the skewers off the grill, drizzle with extra sauce, and scatter scallions, sesame seeds, and cilantro over the top while everything is still hot and sizzling.

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One rainy evening I cooked these on a stovetop grill pan instead of the outdoor grill, and my kitchen filled with so much fragrant smoke that my daughter came downstairs thinking I had set off the alarm again. We opened every window and ate them standing at the counter, laughing, and honestly they tasted just as good.

Best Swaps and Substitutions

Shrimp takes to this sauce beautifully if you swap it in for chicken, just cut the grilling time down to two or three minutes per side so they stay tender. Firm tofu cubes pressed dry and grilled until crispy on the edges work shockingly well for a vegetarian version that even meat eaters will pick at. For a lighter sauce, replace the mayonnaise entirely with plain Greek yogurt and add an extra squeeze of honey to balance the tang.

What to Serve Alongside

Steamed jasmine rice is the obvious move because it soaks up the extra sauce that drips off the skewers, and nothing else really competes with that. A crisp cucumber salad with a quick rice vinegar dressing cuts through the richness and gives you something cool and crunchy between bites. If you are feeding a crowd, toss together a simple slaw with napa cabbage and a sesame dressing and watch it disappear faster than the chicken itself.

Getting Ahead and Storing Leftovers

You can marinate the chicken and mix the sauce up to a day in advance, which makes the actual cooking feel almost effortless when dinnertime rolls around. Leftover skewers keep well in the fridge for three days and reheat gently in a pan without drying out too badly.

• Store the sauce separately so the chicken does not get soggy overnight.
• Leftover sauce doubles as a dip for fries, roasted vegetables, or a sandwich spread the next day.
• Always reheat gently over low heat to preserve that tender texture you worked hard to achieve.

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These skewers taste like summer in your hand, and once you memorize the sauce ratio you will find yourself drizzling it on everything from roasted broccoli to Tuesday night sandwiches. Share them with someone who lingers by the grill and you will have a friend for life.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 15 minutes to impart flavor; up to 2 hours gives more depth without overwhelming. If using very lean breast meat, avoid overnight marination to prevent a dry texture.

→ Can I use chicken thighs instead of breasts?

Yes—thighs are juicier and more forgiving on the grill. Cut into uniform pieces and cook to the same internal temperature; thighs may stay moister with slightly longer cook time.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before grilling. Keep the grill at medium-high and avoid placing tips directly over open flames; metal skewers are a simple alternative.

→ What can I use instead of mayonnaise in the Bang Bang glaze?

Greek yogurt makes a lighter, tangy swap and holds up well to heat. It will yield a slightly different mouthfeel and browning, but the sweet-chili and sriracha balance remains.

→ How can I tell when the chicken is done?

Use an instant-read thermometer: the safe internal temperature is 165°F (74°C). Alternatively, cut a larger piece to check that juices run clear and there's no translucent pink center.

→ How do I make this dish gluten-free?

Use a gluten-free soy sauce or tamari and verify that the Thai sweet chili sauce has no wheat-containing ingredients. Check labels on mayonnaise and other packaged items for hidden gluten.