Grilled Bang Bang Chicken Skewers

Bursting with tangy, spicy, and sweet notes, these grilled bang bang chicken skewers are an instant hit at any barbecue or family gathering. Grilled juicy chicken thighs slathered in a tasty bang bang sauce, these are literal perfection. They have that nice crispy char on the edges and every bite is a flavor bomb. 

Photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

What is bang bang chicken? 

You’ve probably heard of bang bang shrimp which was made popular by Bonefish grill. Turns out the creamy, sweet and spicy sauce goes great on chicken too. Similar to my spicy garlic parmesan chicken skewers, this recipe features chicken thighs that are skewered, grilled and sauced for one amazing bite after another. 

What You’ll Need to make this recipe:

  • Wooden skewers
  • Chicken thighs, cut into thin slices or chunks
  • Salt, black pepper, and garlic powder 
  • Olive oil
  • Kewpie Mayo (or regular mayo)
  • Sriracha 
  • Thai sweet chili sauce
  • Hot Honey (Or regular honey)
  • Green onions
  • Sesame seeds

How to prevent your wooden skewers from burning. 

Soak your wooden skewers in water for at least 30 minutes before you start skewering the chicken and cooking them. This prevents the wood from burning during grilling.

If you can find the thicker wooden skewers go with those as they are more durable. You can also use metal skewers too but they get very hot so be careful when handling them. 

Making the bang bang sauce.

Make the bang bang sauce by combining a few ingredients together. Mayonnaise forms the base of this creamy sauce, along with Thai sweet chili sauce, sriracha, and honey. Just mix everything together and that’s all there is to it! 

This sauce will be used to brush onto the chicken skewers and will caramelize nicely on the grill. Save a little extra on the side for dipping later. 

How to make grilled Bang Bang Chicken Skewers:

Preheat your outdoor grill to medium-high heat. I prefer using charcoal but this recipe works great on a pellet grill, gas grill, or even on a flat top griddle like a Blackstone.  When grilling I’m looking for those beautiful char marks on the chicken which really lock in all of that flavor. 

Cube boneless skinless chicken thighs, coat with a drizzle of olive oil and season with salt, pepper, and garlic powder.

After the chicken is nice and coated with seasoning, thread them onto the wooden skewers. Just continue to thread and stack the chicken tightly on top of each other leaving some space at the bottom for the handle.

Place the skewers on the grill and cook for about 6-8 minutes per side, or until the chicken reaches an internal temperature of at least 165°F. This ensures juicy, fully cooked chicken with a touch of char.

Since chicken thighs have more fat content than chicken breasts, it’s ok to take them to 175-180°F if you need to cook them longer to get better color or char on them. They will not dry out. 

A few minutes before you remove the chicken off the grill, start brushing on the bang bang sauce. Brush on a coat of sauce, flip a couple of times while the meat is grilling, and reapply sauce once or twice more before finishing. 

Once I remove the skewers off the grill, I brush each one again with a little more sauce and then garnish with sesame seeds and green onions.

Make sure you serve these with a side of rice and some extra sauce because it is truly addictive! 

Serving Your Bang Bang Chicken Skewers:

  1. Presentation: Arrange the grilled skewers on a platter, sprinkling with sesame seeds and green onion for a pop of flavor and visual appeal.
  2. Dipping Delight: Serve the skewers with the reserved bang bang sauce on the side for dipping. For extra indulgence, offer sour cream as a cooling contrast to the spicy kick.
  3. Finish with a little lime: Add a squeeze of lime juice for a fresh finish and tangy bite.

Tips and Tricks:

  • Alternative Cooking Methods: Don’t have access to an outdoor grill? No problem! These skewers can also be cooked on an indoor grill or even in a basket-style air fryer. Just adjust the cooking times accordingly.
  • Leftover Love: Store any leftover chicken skewers in an airtight container in the refrigerator for up to 3-4 days. They make a delicious appetizer or can be reheated for a quick and easy high-protein meal.
  • Family Favorite: This recipe is sure to become a favorite with the whole family. Its versatility and flavor make it a winner for any occasion.
  • Share the Love: Snap a photo of your grilled bang bang chicken skewers and share it on social media. Don’t forget to leave a 5 star review if you loved this recipe!

Grilled Bang Bang Chicken Skewers are worth celebrating! Bold flavors, easy to make and everyone will love them. Whether you’re firing up the grill for a weekend barbecue or meal prepping for the week ahead, this recipe is sure to impress.

Enjoy the delicious taste of homemade bang bang chicken right in your own backyard!

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Grilled Bang Bang Chicken Skewers

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  • Total Time: 40 minutes
  • Yield: 4 1x


  • 4 boneless skinless chicken thighs 
  • 2 tablespoons salt, pepper and garlic powder blend 
  • 1 tablespoon olive oil 
  • 1/2 cup kewpie mayo (or regular mayo) 
  • 1/4 cup sweet Thai chili sauce 
  • 1 tablespoon sriracha 
  • 2 tablespoons hot honey (or regular honey) 
  • 2 tablespoons sliced green onion
  • 1 tablespoon toasted sesame seed


  1. Cut 4 boneless skinless chicken thigh into thin slices or 1 inch chunks and place into a bowl. Drizzle the chicken with olive oil and season with salt, pepper, and garlic powder blend. Mix together well to combine. 
  2. Thread chicken onto wooden skewers leaving 3-4 inches at the bottom for a handle. 
  3. Make bang bang sauce by combining mayonnaise, sriracha, sweet Thai chili sauce and honey. 
  4. Grill chicken skewers on medium high heat, flipping them back and forth to cook evenly. This also ensures they aren’t burning if flipped more often. Once the chicken reaches about 150°F start brushing them with bang bang sauce a few times and continue to flip back and forth. The sauce will start to caramelize on the chicken. 
  5. Once the chicken reaches an internal temperature of 165°F or more you can remove them off the grill. Brush them one more time with bang bang sauce and garnish with sesame seeds and sliced green onions. 


*Soak wooden skewers in water for 30 minutes prior to using them on the grill so they do not burn. 

  • Author: Jordan Hanger
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

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