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Bang Bang Chicken Skewers pack a punch from a lively marinade and rich, spicy, creamy dip. They’re speedy to prep and grill, making them great for last-minute dinners or laid back hangouts. I threw these together at a backyard bash and guests kept asking how to make them before the coals even cooled!
Flavor-Packed Ingredients
- Wooden skewers: Dunk them in water before grilling to keep from burning, or grab metal ones if you have them
- Sriracha: Add a squirt at a time and taste as you go since the spice level can totally vary between bottles
- Sweet chili sauce: Pick a bottle with bits of real chili for a good sweet-spicy burst
- Mayonnaise: Brings the thick, creamy base for the dip
- Salt and pepper: Give your salt a little try first—if it’s strong sea salt, sprinkle on less to start
- Smoked paprika: Quality stuff gives a real smoky punch, so don’t skimp on it
- Onion powder: Adds a nice, mellow background flavor
- Garlic powder: Look for a fresh jar for the best, most vibrant garlicky bite
- Olive oil: Keeps the chicken moist and helps everything stick to it
- Boneless skinless chicken breasts: Try to grab plump ones—they’ll grill up extra juicy
Mouthwatering Steps
- Let Them Rest and Serve Up:
- Let your skewers cool off a couple minutes once they’re off the grill. This keeps them super juicy. Splash some sauce on top or put a bowl on the side for dunking. I always go for a little extra to dip!
- Whip Up Bang Bang Dip:
- Stir together mayo, sriracha, and sweet chili sauce in a bowl. Blend well until it’s all smooth. Need more kick? Drizzle in more sriracha!
- Fire Up the Grill:
- Pop those skewers on a hot grill or grill pan, medium-high works best. Cook for ten to twelve minutes. Use tongs to keep flipping so you get nice grill marks everywhere. Check if they’re ready by slicing the fattest chunk—it should be cooked through, no pink left.
- Thread the Chicken:
- Grab your soaked skewers. Stick four or five chicken cubes onto each one, leaving a small gap between so they cook evenly all around.
- Soak the Chicken with Marinade:
- Toss chicken pieces with olive oil, garlic powder, smoked paprika, onion powder, pepper, and salt in a big bowl. Rub with your hands to cover every chunk. Let sit at least fifteen minutes to soak in those flavors.
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Stick leftover skewers in a sealed container and pop them in the fridge—they’re good for up to three days. Keep the sauce chilled in a separate covered dish so it stays thick and fresh. When reheating, thread chicken on skewers again and warm on a low grill or a 325 oven.
Ingredient Swaps
Swap in Greek yogurt for mayo if you want your sauce a bit tangier and lighter. Go with chicken thighs for even juicier skewers, or use tofu or chunky veggies like zucchini for a veggie-friendly pick. Out of smoked paprika? Stir together regular paprika and cumin for a quick fix.
Ways to Serve
Serve these skewers on a big salad or lay them on top of hot rice. Pop on some sliced cucumbers or fresh cilantro for a fresh touch. They’re perfect for a picnic board with raw veggies and lots of dipping sauce for scooping!
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A Fun Bit of History
Bang bang sauce may have started trending in Asian fusion spots, but tasty skewered food is a hit across cultures. My family always said food on sticks was the most fun—and honestly, I completely agree.
Frequently Asked Questions About Recipes
- → Could I swap chicken thighs for breast pieces?
Totally! Chicken thighs actually make your skewers extra juicy and tasty. You might need to cook them a bit longer though, just to be safe.
- → Is there something else I can use instead of mayo for the sauce?
Greek yogurt is a solid stand-in if you want your sauce tangier and a little lighter.
- → What stops wood skewers from catching fire?
If you soak your wooden sticks in water for about half an hour before grilling, they'll be less likely to burn.
- → How much of a kick does the bang bang sauce have?
Heat level’s all about how much sriracha you put in. Add a little or a lot—totally your call.
- → Are veggies okay to add to these skewers?
You bet! Slices of bell pepper, zucchini, or onions taste awesome with the chicken and bring in some color too.