Grilled Bang Bang Chicken (Print version)
Charred, juicy chicken skewers glazed in a creamy sweet-spicy Bang Bang sauce; quick to marinate and grill.
# What goes in:
→ Chicken Skewers
01 - 1½ pounds boneless skinless chicken breasts or thighs, cut into 1½-inch pieces
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce (use gluten-free soy sauce if needed)
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
07 - 8 wooden or metal skewers
→ Bang Bang Sauce
08 - ½ cup mayonnaise
09 - ¼ cup Thai sweet chili sauce
10 - 1 to 2 tablespoons sriracha, adjusted to taste
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon rice vinegar
→ Garnish
13 - 2 scallions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro to taste
# Cooking steps:
01 - In a large bowl, combine the olive oil, minced garlic, soy sauce, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning on the grill. Metal skewers require no soaking.
03 - In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth and well combined. Set aside.
04 - Remove the chicken from the marinade and thread the pieces evenly onto the prepared skewers, leaving a small gap between pieces for even cooking.
05 - Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the chicken skewers on the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is lightly charred.
07 - During the final 2 minutes of grilling, brush the skewers generously with the Bang Bang sauce, turning frequently to create a caramelized, sticky glaze without burning.
08 - Remove the skewers from the grill and drizzle with additional Bang Bang sauce. Sprinkle with sliced scallions, toasted sesame seeds, and fresh cilantro. Serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The sauce comes together in under a minute with pantry staples you probably already have.
- Chicken thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
02 -
- If you brush the sauce on too early, the sugar will burn before the chicken is cooked through every single time.
- Marinating the chicken for a full two hours in the fridge makes a noticeable difference in flavor penetration.
03 -
- Pat the chicken pieces completely dry before adding them to the marinade so the oil and seasonings actually stick instead of sliding off wet surfaces.
- Toast your sesame seeds in a dry pan for two minutes right before serving because that tiny step doubles their flavor and aroma instantly.