Weeknights are brutal and my brain once decided “store-bought sauce is fine” — until a mayo-and-sriracha combo saved dinner and everyone asked for seconds. This quick, sticky-sweet chicken skewer fixes the “what’s for dinner?” panic with minimal fuss and maximum flavor. If you love hands-off grilling and big sauce vibes, this is your new go-to; you can even turn it into a bowl like this beginner-friendly recipe I like to reference. Try the bowl version for weeknight meal prep.
What Makes This Recipe Work
– Contrast of creamy and spicy: mayonnaise mellows the heat while Sriracha and sweet chili bring brightness and sweet-heat balance.
– Quick cooking protein: cubed chicken cooks fast on skewers so you get juicy meat without babysitting.
– Simple pantry magic: four sauce ingredients make a bold sauce — no long marinating required.
– Grill caramelization: direct heat gives those little char notes that make the sauce sing.
– Easy to customize: swap heat levels or turn it into a salad or bowl — see a flavorful bowl variation I recommend here. Explore another bang-bang bowl idea
Key Ingredients
Chicken breast — Lean and quick-cooking, chicken breast takes the sauce well when cubed into even pieces; look for pieces about 1 to 1½ inches so they grill evenly.
Mayonnaise — The creamy backbone; use full-fat for richness or light mayo for fewer calories, but expect a thinner mouthfeel with light versions.
Sweet chili sauce + Sriracha — Sweet chili brings sticky sweetness and garlicky notes; Sriracha adds vinegary heat. Adjust Sriracha to taste and taste the sauce before drizzling. For another savory twist, check this grilled chicken skewer recipe for inspiration. See grilled garlic-parmesan skewers
Full Ingredient List
– 1 pound chicken breast, cubed
– Salt and pepper to taste
– Wooden or metal skewers
– 1/2 cup mayonnaise
– 1 tablespoon sweet chili sauce
– 1 tablespoon Sriracha (adjust to taste)
– 1 teaspoon lime juice
– Chopped green onions (for garnish)
How to Make It
Step 1: Preheat
Preheat your grill to medium-high, about 400–450°F, so you get quick searing without overcooking.
Pro Tip: Look for light wisps of smoke and a hot grate; you should hear a steady sizzle when chicken hits the grill.
Step 2: Season
Pat the chicken cubes dry, then season evenly with salt and pepper to taste.
Pro Tip: Texture clue — the chicken should look dry to the touch before it hits the grill; that helps the outside caramelize.
Step 3: Thread
Thread the chicken onto skewers, leaving small gaps for heat to circulate and cook the pieces evenly.
Pro Tip: Visual cue — skewers should be snug but not overcrowded; small gaps let the edges get golden.
Step 4: Mix
In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth to make the bang bang sauce.
Pro Tip: Smell — the lime will brighten the mix; taste and adjust Sriracha for preferred heat.
Step 5: Grill
Grill the skewers 10–15 minutes, turning every 2–3 minutes so all sides brown, until the internal temperature reaches 165°F.
Pro Tip: Texture check — a slight char and springy, firm meat means done; use a probe thermometer for certainty. Also see a quick grilling technique I use for bowls. Helpful bowl grilling tips
Step 6: Drizzle
Remove skewers and drizzle generously with the bang bang sauce; finish with chopped green onions for color and bite.
Pro Tip: Look — the sauce should cling and gloss the chicken, not pool off; if it’s runny, give it a minute to set on warm meat.
Tips for Best Results
– Use even-sized cubes so the skewers finish at the same time.
– Soak wooden skewers 30 minutes beforehand to prevent burning.
– Don’t overcrowd the grill; give each skewer a bit of breathing room for char.
– Aim for 165°F internal temp to avoid dry chicken; remove and rest for a couple minutes.
– Make the sauce ahead and refrigerate — flavors meld and you’ll have dinner ready to go.
– For faster dinner prep, cut extra chicken and freeze portions for quick future grilling; see this savory bowl idea for reusing leftovers. Repurpose leftovers into a savory bowl
Storage & Reheating
Store cooled skewers in an airtight container in the fridge for up to 3 days.
Freeze cooked chicken (no sauce) in a freezer bag for up to 2 months.
Reheat gently in a 300°F oven or covered skillet, then drizzle fresh sauce; avoid microwaving too long or it will dry out.
Variations to Try
Spicy peanut: Stir 1–2 tablespoons of peanut butter into the sauce for creamier, nutty heat. Expect a richer, Thai-inspired profile.
Honey-lime twist: Add 1 tablespoon honey and extra lime juice for a brighter, sticky glaze; this increases caramelization.
Veggie skewers: Alternate chicken with bell pepper and red onion for color and smoky sweetness; vegetables add crunchy contrast.
Common Questions
Can I use thighs instead of breast?
Yes — boneless thighs are more forgiving and stay juicier. Reduce grill time slightly if pieces are thinner and still aim for 165°F.
Do I need to marinate the chicken?
No — this recipe works without a long marinade because the sauce is applied after grilling; a quick 15–30 minute seasoning rest is optional.
Can I make the sauce dairy-free?
Yes — swap mayo for a vegan mayo or full-fat coconut yogurt for a dairy-free creamy base with similar texture.
Are these safe for kids?
Absolutely — cut back on Sriracha or omit it, and add the sauce on the side so picky eaters can control the heat.
Ready to Try It?
Fire up the grill and make these skewers tonight — they’re fast, fun, and family-friendly. Rate the recipe below and don’t forget to save it to Pinterest.
Conclusion
If you want more recipe variations and inspiration, check the classic homestead take on this dish at I Am Homesteader’s bang bang skewers.
For another step-by-step version with extra photos, I like the clear instructions at Cooked & Loved’s recipe.
If you want a family-tested walkthrough and serving suggestions, see Running to the Kitchen’s take.
