Description
Sizzling bang bang Chicken Skewers deliver a flavor explosion that’ll make your taste buds dance with delight. Crispy, spicy, and totally addictive, these grilled treats bring restaurant-quality excitement straight to your backyard grill.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs (680 grams) boneless, skinless chicken thighs or breasts
Marinade and Seasoning:
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves
- 0.5 teaspoon ground black pepper
Skewer and Sauce Components:
- Wooden or metal skewers
- 0.5 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- Chopped fresh cilantro
- Sesame seeds
- Sliced green onions
Instructions
- Whisk together 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and ½ teaspoon black pepper in a large bowl to create your marinade.
- Add 1.5 lbs chicken cubes to the marinade, ensuring each piece gets thoroughly coated. Refrigerate for 20-240 minutes to let flavors penetrate the meat.
- Submerge wooden skewers in cold water for 30 minutes to prevent burning during grilling.
- Create bang bang sauce by combining ½ cup mayonnaise, 2 tablespoons sriracha, 2 tablespoons sweet chili sauce, 1 tablespoon honey, and 1 tablespoon lime juice. Whisk until completely smooth.
- Remove chicken from refrigerator and thread 4-5 pieces onto each presoaked skewer, leaving small gaps between chunks.
- Heat grill or grill pan to 400°F (204°C). Lightly brush grates with oil to prevent sticking.
- Grill skewers for 4-5 minutes per side, rotating to ensure even 165°F (74°C) internal chicken temperature and light char development.
- Transfer hot skewers to serving plate and generously drizzle with prepared bang bang sauce.
- Garnish with chopped cilantro, sesame seeds, and sliced green onions for added texture and visual appeal.
Notes
- Use chicken thighs for juicier, more tender meat that won’t dry out on the grill.
- Marinate the chicken for at least 30 minutes, but no longer than 2 hours to prevent the meat from becoming mushy.
- Soak wooden skewers in water for 30 minutes before threading chicken to prevent burning during grilling.
- For a gluten-free version, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 50 minutes
- Cook Time: 8-10 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 22 g
- Cholesterol: 75 mg