Save Pin
Whenever I need a fuss-free dinner with loads of flavor, I lean on Bang Bang Chicken Skewers. These get unbelievably juicy and have a fun combo of sweet heat, creamy zest, and a pop of tangy goodness. You can grill them or toss them in the air fryer, and they’ll still turn out totally crave-worthy. The bang bang sauce really takes it over the top, sticking to every bit and making your taste buds happy.
I first threw these together for sunny day BBQs. Pretty soon my family started asking for them nonstop, even in winter! These are always gone in a flash—even the picky folks come back for more.
Must-have Ingredients
- Thai sweet chili sauce: brings a sticky, tangy finish—look for one that’s not loaded with additives for the boldest flavor
- Lime juice: gives the sauce a bright, fresh vibe—fresh makes a real difference
- Mayonnaise: keeps the sauce super creamy—go for full fat for the best texture
- Hot honey: adds a sweet little kick—either homemade or grab a good bottled one
- Salt: makes every taste pop—sea or kosher salt works best
- Black pepper: adds some punch—fresh cracked is always best
- Paprika: smoky and warm—deep red kinds look (and taste) awesome
- Cayenne pepper: turns up the heat—skip it if you want things mild
- Chicken thighs: chop into cubes; these stay crazy juicy and soak up all the flavors—organic or free-range are always a win if you find them
- Olive oil: helps season everything—pick a fragrant one for that fresh vibe
- Sriracha: kicks up big chili flavor—add more or less for your perfect heat
- Garlic powder: gives deep savory punch—go for freshly milled if you can
Easy Instructions
- Finish and Serve:
- Move the cooked skewers to a plate, slather on the rest of that bang bang sauce, and drizzle over the hot honey before you dig in
- Cook in the Air Fryer:
- Lay the skewers in a single layer in your basket. Air fry at 400 F for ten to twelve minutes, flipping halfway. Just make sure they’re cooked through and hit 165 F inside
- Cook on the Grill:
- Crank the heat to medium-high. Space the skewers across the grill grates and cook for fifteen to twenty minutes, turning often for good color. Baste with more sauce while you’re at it. Double-check for a safe temp before pulling them off
- Sauce the Chicken:
- Set skewers onto a sheet pan and brush with half your bang bang sauce. Flipping them makes it way easier to coat every part
- Mix the Bang Bang Sauce:
- In a bowl, whisk up the mayo, lime juice, sweet chili sauce, and sriracha until it’s totally smooth. Hold back half that sauce for dipping later
- Thread Skewers:
- Soak your wooden skewers in water for at least fifteen minutes so they don’t burn up. Slide chicken pieces on, leaving a little space at each end to grab them easily
- Season Thoroughly:
- In a big bowl, combine your chicken, olive oil, paprika, black pepper, garlic powder, cayenne, and salt. Massage or toss to coat every piece. Let it chill for about ten minutes to really drink in the flavors
- Prep the Chicken:
- Chop the chicken thighs into one-inch cubes, trimming off extra fat and checking that the pieces are all about the same size so they cook evenly
Save Pin
I always reach for extra sweet chili sauce. My grandma used to say this stuff could make even cardboard taste amazing. She wasn’t wrong—it’s sticky, sweet magic and always has everyone reaching for more.
Storage Advice
Put leftovers in a sealed container and keep in the fridge up to four days. When it’s time to reheat, a few minutes in the air fryer works best, but you can also microwave gently—just don’t overdo it or the chicken dries out.
Save Pin
Smart Swaps
If you have chicken breasts instead of thighs, just reduce the grill time a bit so they stay juicy. Want less spice? Skip the cayenne and switch in regular honey for hot honey. You can also use Greek yogurt instead of mayo to lighten up the sauce.
Serving Ideas
Toss the cooked skewers on rice or a crunchy slaw, or tuck them into flatbread with veggies. They’re always a huge hit at parties, great for lunch boxes, and perfect for tailgates too.
About This Dish
Bang Bang Chicken originally comes from Sichuan street food where shredded chicken is loaded with spicy sesame sauce. This version swaps in sweet chili and creamy mayo so you get those familiar bold flavors in a totally new, fun way.
Common Questions
- → Which chicken cut is best to use?
We love boneless, skinless thighs for juicy results, but feel free to swap in breast pieces if you want something lighter.
- → How do I dial down the heat?
Skip the cayenne and pull back on Sriracha in the sauce for a milder kick.
- → Do I need to soak the skewers?
Go ahead and soak your wooden sticks in water so they don't burn up when you grill or air fry.
- → What's the sign that the chicken's cooked?
Your chicken's ready when it hits 165°F inside and the edges get that golden, sticky look.
- → Can I reheat these skewers?
You bet—toss them in your air fryer at 350°F for a few minutes until warm and still juicy.
- → Does the bang bang sauce turn out really sweet?
It's got a nice big flavor—tangy, a hint of sweetness, and a little heat. Make it less sweet by cutting down the chili sauce or honey if you want.