Bang Bang Chicken Skewers
These Bang Bang Chicken Skewers feature tender chicken cubes in a creamy, sweet, and spicy sauce. Versatile and easy, they can be made on the grill, in the air fryer, or in the oven for a quick dinner or party appetizer.
Equipment
- Wooden Skewers
Ingredients
- wooden skewers (soaked in water for 30 minutes)
Chicken
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Bang Bang Sauce
- 1 ¼ cups mayonnaise (290 g)
- ⅔ cup Thai sweet chili sauce
- 2 teaspoons Sriracha (or more to taste)
- 2 tablespoons honey
Instructions
Step 1: Season the Chicken & Make the Sauce
- Place the chicken, olive oil, paprika, garlic powder, kosher salt, and black pepper in a large bowl, then toss until every piece is coated. The chicken should look evenly seasoned and vibrantly red from the paprika, with no dry patches left in the bowl.
- Stir the mayonnaise, Thai sweet chili sauce, Sriracha, and honey together in a small bowl until smooth. The sauce should look glossy and thick enough to brush on, with no streaks of mayo remaining.
- Transfer about half of the sauce to a separate bowl for serving later, then coat the chicken with the remaining sauce. Reserving part of the sauce keeps it creamy and fresh for drizzling after cooking, which makes the finished skewers taste much better.
Step 2: Thread the Skewers
- Slide 4 to 5 pieces of chicken onto each soaked wooden skewer, leaving a little space between pieces instead of packing them tight. That bit of space helps the heat move around the chicken so the edges brown instead of steam.
Step 3: Cook the Skewers
- Cook until the chicken is browned in spots and cooked through. For poultry, a food thermometer should read 165°F in the thickest piece, as noted in USDA poultry temperature and leftovers guidance.
In the Air Fryer
- Arrange the skewers in the air fryer basket in a single layer, working in batches if needed so they are not crowded. When the skewers have space around them, the outside cooks more cleanly and gets better color.
- Air fry at 400°F for 11 to 12 min, turning them halfway through cooking. The chicken should look lightly browned at the edges and no longer glossy or raw in the center.
- Move the hot skewers to a plate and brush or drizzle with the reserved bang bang sauce right away. The heat from the chicken softens the fresh sauce slightly so it coats the skewers without losing its creamy texture.
On the Grill
- Heat the grill to medium-high and place the skewers directly on the grates. You want steady heat that browns the outside quickly without scorching the sauce too soon.
- Grill for 8 to 10 min, turning occasionally so the chicken cooks evenly on all sides. The edges should pick up char and the chicken should release easily once it has browned.
- Brush on the sauce only during the last 2 to 3 min of cooking, then remove the skewers and finish with the reserved sauce. The sauce should sizzle and caramelize in spots, not burn to black or split.
In the Oven
- Heat the oven to 400°F and arrange the skewers on a foil-lined baking sheet. Spacing them out helps the hot air circulate so the chicken cooks more evenly.
- Bake for 15 to 20 min, flipping halfway through for more even browning. The chicken should be firm, cooked through, and lightly golden on the edges.
- Brush the sauce on during the final 3 to 5 min, then serve with the reserved sauce after baking. Adding it near the end keeps the mayo-based sauce from scorching while still giving you a glossy finish.
Notes
Even Cooking: For juicy, evenly cooked skewers, cut the chicken into uniform 1-inch cubes. This prevents smaller pieces from drying out before larger ones are cooked through.
Soak Your Skewers: To prevent wooden skewers from burning on the grill or in the air fryer, soak them in water for at least 30 minutes before threading the chicken.
Sauce Tip: When grilling or baking, apply the sauce only during the last few minutes of cooking to prevent it from burning. Always reserve half the fresh sauce for serving to ensure a creamy finish.
Storage: Store leftover cooked skewers and the bang bang sauce in separate airtight containers in the refrigerator for best results.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.