Making Bang Bang Chicken Skewers is Always a (Delicious) Adventure

Alright, friend — so the first time I ever made Bang Bang Chicken Skewers, I was having one of those weeks where leftovers seemed to multiply like rabbits in my fridge (honestly, who has a handle on their containers?). But my neighbor, the one who always hosts barbecue night, swung by with a surplus of skewers (he “accidentally” bought a box of 250), and voila, the idea was born. Picture me, midweek, chicken in hand, one kid doing math homework on the kitchen table, and me thinking, well, what’s the worst that could happen? A little chaos, a lot of flavor, and yes — I might have accidentally singed my eyebrows once, but the meal? Chef’s kiss. You’ll see what I mean!

Why I Always Come Back to These Skewers

I make this when I want to feel like I’m eating something fun but don’t have the brain space for more than one frying pan (kitchen multitasking is not my thing). My family goes a bit mad for this spicy-sweet sauce; they’ll lick the skewers clean, though I’ve learned to never underestimate a teenager’s appetite. Also, this is the only grilled chicken recipe my little cousin won’t drown in ketchup. (Honestly, that’s the biggest victory in my house.) If you’ve ever stared at a pack of chicken thinking “not again,” this’ll rescue you. School nights, potlucks, you name it.

Stuff You’ll Need (And What I Actually Use)

500g boneless, skinless chicken thighs (Breasts work, but they dry out on me. Or use tofu for veggie friends, just press it first.)
For the marinade:
2 tbsp plain Greek yogurt (or mayo — I swipe what’s at the back of the fridge really)
1 tbsp sriracha — or honestly, that generic hot sauce you forgot about works too
1/2 tsp smoked paprika (sometimes swap with cayenne if I’m feeling risky)
1 tbsp honey (my granma always used maple syrup, which is lovely but a bit posh for a weeknight)
Good pinch of salt and black pepper
2 tbsp vegetable oil for grilling
Bamboo or metal skewers (if using bamboo, see notes below or you’ll end up with splinters. Ask me how I know…)
For that Bang Bang Sauce:
3 tbsp mayo (Japanese Kewpie is ace but regular does the trick)
1 tbsp sriracha
1 tbsp honey or a squeeze of agave if you like
Juice of half a lime (bottled stuff if you’re desperate – it happens)
Pinch of garlic powder (optional but tasty)

How I Actually Make ‘Em

Chop your chicken into bite-sized chunks. About the size of a golf ball, but tbh, just avoid super tiny pieces (they’ll dry quicker than your phone battery at a festival).
Grab a roomy bowl, mix up the yogurt, sriracha, smoked paprika, honey, salt, and pepper. This is where I usually sneak a taste. If it makes you cough, add a splash more yogurt.
Toss the chicken in, coat every piece, then let it sit for at least 30 mins. Overnight is lovely, but I never remember — and 30 mins is fine.
If you’re using bamboo skewers, soak them in water for 20 mins. (I once didn’t, set off the smoke alarm, and spent ten minutes waving a towel. Be smarter than me!)
Thread your chicken onto the skewers. It doesn’t have to look perfect — just jam them on, leave a little gap so everything cooks even(ish).
Preheat your grill or, honestly, a griddle pan on the hob works well. Brush it with oil so nothing sticks and ruins your day.
Cook the skewers around 5-6 mins per side. They might look a little weird at first — don’t stress, they’ll crisp up. Give ‘em a roll to caramelise all sides. If you get a bit of blackened bits, those are the best parts IMO.
Meanwhile (or while you’re hovering over them), whisk together all your Bang Bang sauce ingredients until smooth-ish.
When the chicken is done, let it rest a couple minutes, then slather or drizzle with that sauce. Or drag the skewer right through the bowl. Up to you.

Little Things I’ve Learned (Usually The Hard Way)

The thinner you cut your chicken, the faster it cooks (but also dries out, so keep ‘em chunky).
If you forget to soak skewers, try wrapping the ends in foil. Though, honestly, just buy the metal ones if you can.
I once used Greek yogurt that was past its prime — don’t do that. It tasted… interesting.

Some Variations (And That One Time I Went Rogue)

Once, I swapped sriracha for gochujang — totally delicious, bit funkier though.
I did try adding diced pineapple once. Didn’t love how soggy it made the chicken. Wouldn’t do again, but maybe your mileage varies?
For a more herby kick, I sometimes toss chopped coriander over at the end. If you hate coriander, skip it; I know people feel strongly!

What If You Don’t Have the Gear?

No grill? No sweat. Just use your oven broiler (set it to high), and put the skewers on a foil-lined baking tray. Flip halfway and maybe prop the door a crack to avoid smoke (though my smoke alarm doesn’t seem to care). Also, tongs are nice, but a regular old fork works. I suppose you could go full DIY and set up a brick BBQ in the garden, but that’s a story for another day — probably when it’s not raining sideways.

Keeping Leftovers (If There Are Any, Ha!)

Officially, these will keep in the fridge about 2 days in an airtight box. But in my house, anything with Bang Bang sauce disappears by breakfast. If you do have leftovers, they’re brilliant chopped into salads or thrown in a wrap. Reheat gently so you don’t turn them into chewing gum.

Serving It Up (My Way and Yours)

I like to pile these on a big platter with a tiny bowl of extra sauce (for those who like it messy). My sister insists on a side of sticky jasmine rice and cucumber salad — it’s a bit of a tradition now. Also, I think they’re quietly amazing tucked into flatbreads with a handful of crunchy lettuce. Sometimes we just stand around the kitchen, skewers in hand, chatting about who’s got whose charger. It’s low-key one of my favorite weeknight things.

Pro Tips I Learned the Hard Way

I rushed the marinating once (10 mins tops), and the flavor was meh. So—just give it at least 30 mins, trust me.
Leaving chicken on the grill too long because I got distracted with emails? Very dry skewers (but great for soup, I guess).
And yeah, if the sauce looks too thick, thin it with a splash of water; I discovered that by accident but it actually works.

Real Questions I Got (And My Honest Answers)

Can I make these ahead? Sure can, though I think they taste better right off the grill. Marinate ahead, skewer in the morning, cook later.
Is there a less spicy version? Cut the sriracha back, or just serve the sauce on the side (that’s what I do when my niece is over — she’s not into heat).
Can you freeze Bang Bang Chicken Skewers? I mean, you probably could, but texture takes a beating. I tried once, and when I thawed it, my sauce split. I’d recommend just prepping the chicken and sauce separately if you need to freeze.
Any good sides? Absolutely! Lately, I’m into this smashed cucumber salad (Serious Eats version) — so refreshing. Or check out this homemade garlic naan if you want to go all out (here).
Why is it called Bang Bang? No clue, honestly! I like to think it’s because of that ‘bang’ of flavor, but I’m probably making that up.

If you make this and add your own twist, tell me how it goes — the weirder the better! Also, if you figure out how to make it last for leftovers, do let me know your secret. Cheers, and happy (slightly messy) eating.

Bang Bang Chicken Skewers