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Nothing beats the smell of fiery and saucy skewers cooking on the grill. Zippy Bang Bang Chicken Skewers with a Punch are my favorite quick fix when I’m craving big, bold food that pulls everyone to the table. Creamy sauce, juicy chicken, and a hint of smokiness will shake up your usual meals or wow your friends at any outdoor hangout.
I first made these on the fly for a party. Even now, my cousins can’t stop bringing up how these sticks disappeared way too fast at my summer get-togethers.
Savory Ingredients
- Chicken breasts or thighs: go for thighs if you want rich and juicy, or breast for something lighter
- Lime wedges: squeeze over at the very end for the freshest burst
- Fresh parsley or cilantro for topping: grab a bunch with deep green leaves for a flavor lift
- Lime juice: keeps things lively and bright, juicy limes make for better sauce
- Sweet chili sauce: brings that classic Southeast Asian sweet touch, Thai varieties are awesome
- Mayonnaise: your creamy sauce base, full-fat gives that thick, dreamy feel
- Ground black pepper: cracked fresh is best if you want a bigger kick
- Smoked paprika: adds that rich, smoky backbone; Spanish types have real flavor
- Garlic powder: pumps up aroma; super fresh powder is extra strong
- Olive oil: blends out the marinade and keeps the meat nice and moist; extra virgin is tastiest
- Rice vinegar: gives just enough punchy tang; stick with unseasoned for a clean flavor
- Honey: a hit of sweet heat; pure, floral honey if you can
- Sriracha: spicy and tangy, just use the brand you like
- Soy sauce: brings out the savory, pick a low sodium one if possible
Easy-To-Follow Steps
- Serve ’Em Up:
- Flip those finished skewers onto your favorite plate. Pour over more of that bang bang sauce, scatter your herbs on top, and pop a few lime wedges on there so folks can squeeze away.
- Fire Up the Grill:
- Get your grill (or grill pan) blazing hot to medium-high. Wipe the grates with a dab of oil so your chicken doesn’t stick and you’ll get those great grill lines.
- Grill Time:
- Line the chicken skewers on the hot grill. Let them cook 10-12 minutes, flipping every couple minutes so you get color on all sides. During the last minutes, brush each with the bang bang sauce until a little caramelized on the edges.
- Bang Bang Sauce Mix:
- Mix up mayo, sweet chili sauce, a dash of honey if you’re into it, sriracha, and some lime juice in a small bowl. Stir till totally smooth. Taste and kick up the spice if that’s your thing.
- Skewer Skills:
- If you’ve got wooden skewers, drop them in water for at least 30 minutes so they don’t burn. Thread on the marinated chicken, leaving small gaps to make sure each chunk cooks through evenly.
- Soak Up the Sauce:
- Chunk your chicken and drop it in a bowl with the soy sauce, honey, oil, garlic powder, black pepper, smoked paprika, rice vinegar, and sriracha. Mix well—make sure it’s all coated. Cover and let hang in the fridge for a half hour (up to four hours for major flavor).
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Good To Know
- Packed with protein, this fills you up
- Perfect for making ahead—leftovers don’t dry out
- Fantastic with a bowl of rice or a crisp salad
I honestly live for the smoky paprika. It gives the grilled chicken a campfire flavor that’s wild. My family goes nuts fighting over who gets the last scoop of sauce. That creamy, punchy stuff is straight up addictive.
Keep It Fresh
Pop leftovers into foil or a sealed box and stash in the fridge. Things will taste good for up to three days. When you reheat, do it gently in the oven or microwave then brush on more bang bang sauce to make ‘em just made.
Swaps And Hacks
No honey? Use maple syrup or agave and you’re good. Want a lighter sauce? Sub in Greek yogurt for the mayo. If you crave serious heat, try chili garlic paste instead of sriracha. Chicken thighs come out juiciest, but breast works fine if that’s what you got.
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How To Serve
These skewers are fantastic with a heap of coconut rice and some crunchy cucumber salad for a chill meal. They shine on party platters with shrimp or roasted veggies too. When there’s extra, I chop them up and toss in salads—don’t forget a big drizzle of bang bang sauce for dressing.
Where This Dish Comes From
Bang bang chicken takes cues from Chinese and Southeast Asian street eats. Spicy, creamy toppings mix it up with grilled chicken. My take blends those old-school flavors with smoky grilling for easy sharing at friend and family hangouts.
Common Questions
- → Can I use chicken breast instead of thighs?
Sure, breasts work for this, too, and they're a little leaner. Just keep an eye on them since they'll cook a bit faster than thighs.
- → What makes bang bang sauce spicy?
Sriracha and sweet chili sauce blend together for that sweet spicy kick everyone loves in the sauce.
- → How can I keep chicken skewers juicy?
Let your chicken soak in the marinade for half an hour or more, and don't grill it for too long. That's the trick to keeping it nice and juicy.
- → What sides pair well with these skewers?
Good side picks: crisp salad, rice, or some veggies off the grill. Fresh herbs and lime wedges bring it all together.
- → Can I make these skewers ahead of time?
Feel free to marinate and stick the chicken on skewers ahead. Grill them right before you eat for the best flavor and texture.