Description

These Bang Bang Chicken Skewers are a flavorful and spicy grilled chicken dish, marinated in a tangy soy and ginger mixture, then served with a creamy, spicy Bang Bang sauce. Perfect for a quick and delicious 30-minute meal, these skewers offer a perfect blend of sweet, spicy, and savory flavors, garnished with fresh green onions and sesame seeds for an extra pop of texture and color.

Ingredients

Scale

For the Marinade:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon ginger, grated
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bang Bang Sauce:

1 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha (or more, to taste)
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon honey
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)

For Grilling and Garnish:

Bamboo skewers, soaked in water for at least 30 minutes
2 tablespoons vegetable oil, for grilling
Chopped green onions, for garnish
Sesame seeds, for garnish (optional)

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Instructions

Prepare the marinade: In a medium bowl, combine the chicken cubes with soy sauce, rice vinegar, cornstarch, grated ginger, minced garlic, salt, and black pepper. Mix everything thoroughly to coat the chicken evenly with the marinade.
Marinate the chicken: Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to 2 hours for a deeper flavor infusion.
Make the Bang Bang sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce, honey, garlic powder, and red pepper flakes until smooth. Cover and refrigerate until ready to serve.
Prepare the skewers: Thread the marinated chicken cubes onto the soaked bamboo skewers, ensuring to leave some space between each piece for even cooking.
Preheat and oil the grill: Heat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Brush with oil: Lightly brush the chicken skewers with vegetable oil to enhance grilling and create a crispy exterior.
Grill the chicken: Place the skewers on the grill, cooking for 8-10 minutes total, turning occasionally to ensure even cooking and a nice char on all sides. The chicken should be cooked through with an internal temperature of 165°F (74°C).
Serve: Remove the skewers from the grill, serve hot with the chilled Bang Bang sauce on the side, and garnish with chopped green onions and sesame seeds if desired.

Notes

Soak bamboo skewers in water for at least 30 minutes prior to grilling to prevent burning.
Adjust the sriracha in the sauce to control the level of spiciness according to your preference.
Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
This recipe works well on a grill pan if you don’t have access to an outdoor grill.
Leftover sauce can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American