Description
These Bang Bang Chicken Skewers feature tender, juicy grilled chicken cubes marinated in a flavorful blend of soy, ginger, and garlic, then paired with a creamy, spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, and sriracha. Perfect as an appetizer or main dish, this recipe takes just 30 minutes and serves 4 with vibrant garnishes of green onions and optional sesame seeds.
Ingredients
Scale
Chicken 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
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)
Instructions
- Prepare the Chicken Marinade: In a medium bowl, combine the chicken cubes with soy sauce, rice vinegar, cornstarch, grated ginger, minced garlic, salt, and black pepper. Mix well to ensure all pieces are evenly coated.
- Marinate the Chicken: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to deeply infuse the chicken.
- 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 if using. Cover and refrigerate the sauce until ready to serve.
- Skewer the Chicken: Thread the marinated chicken cubes onto soaked bamboo skewers, leaving some space between each piece to ensure even cooking.
- Preheat and Oil the Grill: Heat your grill to medium-high and lightly oil the grates to prevent sticking.
- Brush and Grill Chicken: Brush the chicken skewers lightly with vegetable oil to promote browning and place them on the hot grill.
- Cook the Skewers: Grill the chicken for 8-10 minutes total, turning occasionally to achieve even char and cook through. The internal temperature should register 165°F (74°C) for safe consumption.
- Serve: Plate the skewers and serve hot with the chilled Bang Bang sauce on the side. Garnish with chopped green onions and optional sesame seeds for added flavor and texture.
Notes
- Soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
- Adjust the amount of sriracha in the sauce to suit your preferred level of spiciness.
- For an indoor alternative, grill the skewers on a stovetop grill pan or broil under a high heat setting in the oven.
- Let the chicken rest for a few minutes after grilling to retain juiciness.
- Serve with steamed rice or a light salad for a complete meal.
