Bang Bang Chicken Skewers

If there’s one thing I love, it’s a meal that delivers on both flavor and fun—and these Bang Bang Chicken Skewers? They’re bringing it. With juicy chicken thighs soaked in smoky spices, a creamy-sweet chili glaze, and that telltale heat from Sriracha, these skewers are a flavor bomb just waiting to happen. Whether you’re throwing them on the grill or popping them in the air fryer, they’re going to be the star of your weeknight dinner or backyard gathering.

So why “Bang Bang”? It’s all about that sauce. It’s bold, creamy, tangy, spicy, and just sweet enough to keep you coming back for another bite (and another). I first tried something similar at a small Thai-inspired food truck, and let me tell you—I’ve been hooked ever since. That first bite was magic, and recreating it at home turned into something even better. These skewers have since become a go-to in my house whenever we want something quick, bold, and super satisfying.

And here’s the best part: this recipe comes together in no time and uses simple pantry ingredients. The marinade is straightforward, the sauce is mixed in a single bowl, and the cooking method is flexible depending on what you’ve got going—grill or air fryer, either one works beautifully.

Let’s get started!

PREP & FLAVOR BUILDING

Ingredients You’ll Need

For the Chicken Skewers:

• 1.5 to 2 pounds boneless, skinless chicken thighs, cut into 2.5 cm (1 inch) cubes

• 1 tablespoon extra virgin olive oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 0.5 teaspoon cayenne pepper

• 0.5 teaspoon kosher salt

• 2 tablespoons hot honey (or regular honey, optional)

For the Bang Bang Sauce:

• 1 cup mayonnaise

• 2 tablespoons fresh lime juice

• 0.67 cup Thai sweet chili sauce

• 0.25 cup Sriracha sauce (adjust to taste)

STEP 1: Marinate the Chicken

In a large bowl, toss together your cubed chicken thighs with olive oil, paprika, garlic powder, black pepper, cayenne, salt, and hot honey. The spices bring in that deep smoky flavor while the honey gives a subtle sweetness and sticky glaze when cooked. Even if you’re tight on time, try to let the chicken soak up those flavors for at least 30 minutes—but if you’ve got the time, marinate for up to 4 hours for max flavor.

STEP 2: Soak and Thread Skewers

If you’re using wooden skewers, don’t forget to soak them in water for at least 15 minutes. This helps prevent them from burning, especially if you’re grilling. After soaking, thread your marinated chicken pieces onto the skewers. You’ll want to leave a bit of space between the pieces to help them cook evenly—each skewer should be about halfway to three-quarters full.

STEP 3: Mix Up the Bang Bang Sauce

In a separate bowl, whisk together your mayonnaise, lime juice, sweet chili sauce, and Sriracha until smooth and creamy. This is the sauce that really brings it all together. Once mixed, divide it in half—one half will be used for brushing the skewers as they cook, and the other for serving. Trust me, you’ll want extra on the side for dipping.

STEP 4: Brush and Prep for Cooking

Now, arrange the chicken skewers on a baking sheet (if air frying) or a platter (if grilling). Take half of your prepared Bang Bang sauce and generously brush it over the skewers. This helps create that caramelized, flavor-packed crust on the outside as they cook.

Alright, now that your skewers are prepped and coated in that drool-worthy Bang Bang sauce, it’s time to get cooking. What I love about this recipe is how versatile it is—you can go the grill route for those charred edges and a little smoky flavor, or use your air fryer for a faster, mess-free weeknight dinner. Both options give you juicy, tender chicken with that irresistible sweet-heat glaze.

I’ll walk you through both methods below so you can pick whichever works best for you. And don’t worry—either way, these skewers come out golden, saucy, and full of flavor.

STEP 5: Grill the Skewers (Option 1)

Preheat your grill to medium-high heat. Once it’s hot, place the skewers directly on the grill grates. Cook them for about 15 to 20 minutes, turning them every few minutes for even cooking. As they cook, keep brushing with that Bang Bang sauce you set aside for glazing.

The chicken is done when it’s nicely caramelized and reaches an internal temperature of 74°C (165°F). You’ll notice some crispy edges from the honey and sauce—that’s the good stuff. Those charred bits are flavor gold.

STEP 6: Air Fry the Skewers (Option 2)

If you’re opting for the air fryer, place the skewers in a single layer in the basket. Make sure there’s a little space between them for air circulation. Air fry at 204°C (400°F) for 10 to 12 minutes, flipping halfway through.

This method is quick, and the results are surprisingly close to grilled—with less fuss and cleanup. Keep an eye on them toward the end, and check for doneness (again, you want an internal temp of 74°C or 165°F).

STEP 7: Sauce It Up & Serve

Once your skewers are cooked through and perfectly golden, transfer them to a platter. Now it’s time for the final flourish: take the reserved portion of your Bang Bang sauce and brush it generously over the hot skewers.

If you’re like me and enjoy a bit of extra heat and sticky sweetness, go ahead and drizzle with additional hot honey right before serving. It adds a pop of flavor that plays so well with the spice in the sauce.

These are best served immediately while they’re hot, juicy, and saucy.

Tips for Next-Level Skewers

• Use chicken thighs instead of breasts – Thighs are more forgiving and stay juicy even with high heat cooking. Trust me, the difference in texture is worth it.

• Make it ahead – You can marinate the chicken and prep the sauce the night before. It makes weeknight cooking a breeze.

• Double the sauce – It’s so good, you’ll want more. Use leftovers as a dip for fries, drizzle over rice bowls, or even as a burger spread.

• Pair it up – These skewers are fantastic with jasmine rice, a fresh cucumber slaw, or even tossed on top of a salad for a spicy protein boost.

• Hosting? – Make a double batch for parties. These disappear fast, especially when there’s extra sauce on the side.