This Easy Grilled Bang Bang Chicken Recipe has all the sweet and spicy flavors of bang bang chicken without any frying! The grilled chicken gets tossed in that signature creamy sauce that makes this dish so addictive. It's a healthier chicken version of Bonefish Grill's famous appetizer, and it works perfectly for dinner too.
If you love dishes with an Asian flair, try our Honey Bourbon Chicken, too!
If you've never tried bang bang chicken before, you're in for a treat! This Asian-inspired dish might be a little different for our usual southern recipes, but the flavors are absolutely incredible. The marinade keeps the chicken pieces juicy and flavorful, while that creamy bang bang sauce adds just the right amount of heat.
Serve it over a rice bowl with shredded carrots and red cabbage, or just put it out as an appetizer with toothpicks for dipping.
With just a handful of simple ingredients and about 30 minutes of cooking time, this bang bang chicken recipe brings street food flavors right to your backyard. Quick, flavorful, and so much healthier than the fried version - what's not to love?
The best part is how easy it is to customize the spice level. Want more heat? Add extra sriracha to your bang bang sauce. Prefer it milder? Just use a little bit less and let that Thai sweet chili sauce shine through!
Ingredients Needed
- Chicken breasts or thighs - Cut into 1-inch cubes for even cooking. Chicken thighs tend to stay juicier on the grill.
- Soy sauce - Adds that savory umami flavor to the marinade.
- Honey - Balances the salty soy sauce and helps the chicken get golden brown on the grill.
- Olive oil - Keeps the chicken moist and prevents sticking.
- Smoked paprika - Gives a subtle smoky flavor that works perfectly with grilling.
- Onion powder - Adds depth without overpowering the other flavors.
- Cracked black pepper - Just enough to add a little bite.
- Cayenne pepper - Optional, but adds a nice kick if you like things spicy.
- Mayonnaise - The creamy base that makes this bang band sauce so addictive.
- Thai sweet chili sauce - This is what gives bang bang sauce its signature sweet and tangy flavor.
- Sriracha - Brings the heat and that bright red color.
- Lime juice - Adds brightness and cuts through the richness of the mayo.
See recipe card below for quantities and instructions.
How to Make Bang Bang Chicken
- Marinate the chicken: In a bowl, whisk together soy sauce, honey, olive oil, smoked paprika, onion powder, black pepper, and cayenne (if using). Add the bite-sized pieces of chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lime juice until smooth. Refrigerate until ready to use.
- Prepare for grilling: Remove chicken from the refrigerator and thread onto metal skewers (or wooden ones that have been thoroughly soaked), leaving small gaps between pieces for even cooking. If using chicken thighs, you may need to double them over since they're thinner than breasts.
- Preheat the grill: Heat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Place chicken skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking. The chicken should reach an internal temperature of 165°F and be golden brown on all sides.
- Rest and serve: Remove from grill and let rest for 2-3 minutes. Serve immediately with bang bang sauce for dipping, or serve over a bowl of rice or noodles topped with Asian veggies and drizzle with the sauce.
Sara's Expert Tips
- Use metal skewers if you have them: Wooden skewers tend to burn on the grill, even after soaking overnight. Metal skewers hold up much better and you don't have to worry about them catching fire.
- Don't skip the marinating time: Give the chicken at least 30 minutes to soak up all those flavors. The longer you marinate (up to 2 hours), the more flavorful your chicken will be.
- Cut chicken into even pieces: Keep your cubes around 1 inch so they cook evenly. Pieces that are too big won't cook through, and pieces that are too small will dry out.
- Double up thinner pieces: Chicken thighs are often thinner than breasts, so fold them over when threading onto skewers to get a nice meaty bite and even cooking.
- Make the sauce ahead: The bang bang sauce actually tastes better after sitting in the fridge for a while - the flavors have time to meld together.
- Check the internal temperature: Chicken is done when it reaches 165°F. Don't guess - use a meat thermometer to be sure.
Storage
Store any leftover grilled chicken in the refrigerator for up to 3 days in an airtight container. The bang bang sauce will keep in the fridge for up to a week.
For best results, store the chicken and sauce separately and combine them when you're ready to eat.
The chicken is great reheated in the microwave or air fryer, but the sauce is best served cold or at room temperature.
Do you love a spicy kick? Try these recipes:
- The Best Spicy Cajun Pasta Recipe
- Spicy Mexican Rice
- Creamy Cajun Spicy Chicken Pasta Recipe
- Spicy Cucumber and Shrimp Salad
- Spicy and Smoky Pimento Cheese
📖 Recipe
Grilled Bang Bang Chicken Skewers
Ingredients
- 1½ - 2 pounds chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon cracked black pepper
- ½ teaspoon cayenne pepper optional
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 Tablespoons sriracha
- 1 Tablespoon lime juice
Instructions
- Combine soy sauce, honey, olive oil, and all spices in a bowl. Add chicken and toss to coat. Marinate 30 minutes to 2 hours.
- Mix mayonnaise, Thai sweet chili sauce, sriracha, and lime juice until smooth. Refrigerate until needed.
- Thread chicken onto skewers, leaving space between pieces.
- Heat grill to medium-high and oil grates. Grill 12-15 minutes, turning frequently, until chicken reaches 165°F.
- Rest 2-3 minutes before serving with sauce for dipping or over rice with vegetables.
Notes
- Use metal skewers if possible - wooden ones tend to burn even after soaking.
- Chicken thighs may need to be doubled over on skewers since they're thinner.
- Sauce can be made ahead and stored in refrigerator up to 1 week.
- Amount of desired heat can be adjusted by adding more or less Sriracha sauce.
Nutrition
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Kerri says
So good!