Bang Bang Chicken Skewers

These spicy Bang Bang Chicken Skewers are my favorite pick for nights when I want maximum flavor with almost no fuss. Each chicken skewer is juicy inside with beautifully caramelized edges thanks to a sweet and tangy glaze. They cook quickly on the grill or in the air fryer with just a handful of familiar ingredients. Whenever friends come over or I am craving something bold, this is the recipe I reach for.

I served these at a backyard get together and people were literally scraping the sauce bowl clean. Now it is the most requested dish at every family party.

Ingredients

• Chicken thighs cut into one inch cubes: Juicy and flavorful use boneless skinless for easy skewering and even cooking
• Extra virgin olive oil: Adds moisture and helps the seasonings stick Look for a rich green color and fresh grassy aroma
• Paprika: Provides color and a gentle smoky depth Choose sweet or spicy based on your heat preference
• Garlic powder: Layers in savory flavor Go for a fresh jar for best potency
• Black pepper: Gives a pop of heat and complexity Use freshly cracked for aroma
• Cayenne pepper: Brings the signature kick Adjust or omit for heat control
• Salt: Essential for seasoning and bringing out the chicken’s flavor Kosher salt is my go to
• Hot honey: Adds a sweet heat and glossy finish Either homemade or store bought both work
• Mayonnaise: The base of bang bang sauce Creamy and tangy go for full fat for best richness
• Lime juice: Fresh squeezed brightens and balances the sauce Roll limes before juicing for extra yield
• Thai sweet chili sauce: Gives the sauce its unmistakable tang and stickiness Look for brands with flecks of chili and garlic
• Sriracha: Delivers more heat and boldness Adjust to taste starting with a smaller amount if you prefer it milder

Step-by-Step Instructions

Marinate the Chicken:

Toss the cubed chicken thighs in a large bowl with olive oil paprika garlic powder black pepper cayenne pepper salt and hot honey Continue mixing until each piece is glossy and fully coated

Thread onto Skewers:

One skewer at a time slide the chicken cubes onto soaked wooden skewers filling each about halfway to three quarters full This allows for even cooking and easy handling

Prepare the Bang Bang Sauce:

Mix mayonnaise Thai sweet chili sauce sriracha and fresh lime juice in a medium bowl until totally smooth Split the sauce into two portions one for basting and one for serving

Baste and Arrange:

Place the chicken skewers on a baking sheet and brush them generously with half of the sauce Ensure you coat all sides and get into every space between the chicken pieces

Cook on Grill or Air Fryer:

For grilling cook the glazed skewers over medium high heat turning often and brushing with more sauce as they caramelize Grill until the chicken is cooked through and registers one hundred sixty five on an instant read thermometer about fifteen to twenty minutes For air frying arrange skewers in a single layer in the air fryer basket and cook at four hundred degrees for ten to twelve minutes flipping halfway through until juicy and cooked through

Finish and Serve:

Once cooked transfer the hot skewers to a platter Brush with reserved bang bang sauce and an optional final drizzle of hot honey Serve immediately while sticky and sizzling

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My personal favorite part is always the sticky spicy glaze My son once tried licking his plate clean and we all laugh about it every time these are on the table

Storage Tips

Store leftover skewers in an airtight container in the refrigerator for up to four days. When reheating I use the air fryer to restore that caramelized exterior with just a few minutes at three hundred fifty degrees. If scooping out extra sauce save it separately in a small jar and drizzle over the skewers right before eating for maximum freshness.

Ingredient Substitutions

If you do not have hot honey simply use regular honey and add a pinch of chili flakes. Chicken breast can be swapped for chicken thighs if you want a lighter version but keep a close eye while cooking so it does not over dry. For the sauce Greek yogurt in place of mayonnaise works for a tangy lighter twist but expect a different creaminess.

Serving Suggestions

Pile these bang bang chicken skewers over steamed jasmine rice alongside crisp cucumber salad for a cool contrast. Sometimes I tuck the chicken into flatbreads with fresh herbs and crunchy veggies for a crowd pleasing wrap. Leftovers are fantastic cold for packed lunches the next day.

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Cultural Notes

Bang bang sauce has roots in Asian American cuisine known for bold spicy creamy flavors. It is a nod to classic Sichuan style bang bang chicken but with a sweet and tangy American twist thanks to the chili sauce and mayo combo. This recipe blends both traditions for the ultimate backyard dish.

Recipe FAQs

→ What type of chicken works best for these skewers?

Boneless, skinless chicken thighs offer juiciness and flavor, but chicken breasts can also be used if preferred.

→ Can these skewers be cooked in an air fryer?

Absolutely! Simply arrange them in a single layer and cook at 400°F for about 10–12 minutes, flipping halfway through.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading to keep them from scorching during cooking.

→ Is the spice level adjustable?

Yes! Reduce or omit the cayenne and Sriracha for a milder result, or add more for additional heat.

→ What are some serving suggestions?

Serve with rice, a simple salad, or grilled vegetables. They are great for parties or quick dinners.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the fridge for up to four days. Reheat in an air fryer at 350°F for 3 minutes or microwave gently.