Bang Bang Chicken Skewers

Name: Bang Bang Chicken Skewers
Prep time: 10 min
Cook time: 12 min
Ingredients: 2 pounds chicken breasts; 2 tbs olive oil; 1 tsp paprika; 1 tsp garlic powder; 1 ½ tsp sea salt; 1 tsp black pepper; 2 tsp chili powder; ½ cup greek yogurt; 2 tbs coconut aminos; 1 tbs apple cider vinegar; 1 tbs honey; 2 tsp hot sauce

I never get tired of making these bang-bang chicken skewers - they are savory, sweet, and spicy. Always juicy inside, the outside gets a crusty char that is so satisfying. (gluten free)

bang bang chicken skewers on white plate

Bang bang chicken skewers are perfect for a weekday dinner, weekend meal, game night, cookout, and every occasion kind of dish. Grill the skewers up and serve them on a platter with sauce on the side.

You will love drizzling this sauce all over the juicy chicken skewers. Serve alongside your favorite roasted veggies, chopped salad, or appetizers.

Try it with:

Ingredients

Gather these ingredients to make your delicious bang bang chicken skewers.

Chicken breast: Boneless, skinless. You can also make this recipe with chicken thighs if you prefer.
Olive oil: Just a regular olive oil is fine - no need to use extra-virgin.
Paprika: Adds a rich color and depth.
Garlic powder: For the perfect savory taste. Powdered garlic works better than fresh garlic, which tends to burn in this recipe.
Sea salt and black pepper: Seasoning is key - make sure the chicken has enough salt and pepper for the best results.
Greek yogurt: I used full-fat Greek yogurt for this recipe; I love the creaminess it adds. Feel free to use your preferred yogurt, though I would be sure to use plain yogurt. Also, you can try mayonnaise in place of the greek yogurt.
Coconut aminos: I love the flavor of coconut aminos. However, you can absolutely use soy sauce or tamari instead in equal amounts.
Apple cider vinegar: Balances the flavors.
Honey: Maple syrup works, too.
Hot sauce: Use your favorite brand.

See recipe card for quantities.

Instructions

Step 1: Slice chicken into 1-2 inch pieces.

Step 2: Mix Greek yogurt, coconut aminos, apple cider vinegar, honey, and hot sauce. Cover and refrigerate.

Step 3: Whisk together olive oil, paprika, garlic powder, salt, black pepper, and chili powder.

Step 4: Coat chicken with half the marinade, massage well, and refrigerate for 1 hour.

Step 5: Thread 5-6 pieces onto each skewer.

Step 6: Set the grill to 400°F (200°C). Place skewers on the grill, brush with remaining marinade and cook for 6 minutes per side until the chicken reaches 165°F (75°C).

Make sure to get your grill shimmering hot before cooking the chicken. You want the chicken to come away easily when you turn it.

Substitutions

You can use this same method and base recipe to cook other proteins. Check out these easy ingredient alternatives:

Protein swaps: Swap chicken breasts for thighs for a juicier, more flavorful option. Use large shrimp for a seafood version; reduce cooking time accordingly. For a vegetarian version, marinate tofu or tempeh and grill until crispy.
Hot sauce: Swap hot sauce for Sriracha or add gochujang for a deeper heat.

Variations

Make a version of this recipe that suits your dietary needs:

Dairy-free: Use coconut yogurt or a dairy-free plain yogurt alternative.
Soy-free: Stick with coconut aminos, or swap for tamari (gluten-free) or low-sodium soy sauce (if not soy-free).
Tangy: Use rice vinegar instead of apple cider vinegar for a more Asian-inspired flavor.
Sweeter sauce: Substitute maple syrup or agave nectar for honey.

Equipment

Aside from measuring spoons and cups, you'll need mixing bowls and skewers (metal or wooden). If you use wooden skewers, you'll need to soak them for at least 30 minutes to prevent them from burning.

You'll also need a grill to cook the bang-bang chicken skewers on.

Storage

Once cooked, chicken skewers are best to enjoy straight away so the chicken doesn't dry out.

If you end up with leftovers, pop them into a ziplock bag and store them in an airtight container.

The chicken can be stored in the refrigerator for up to 5 days. To reheat, place chicken skewers on a baking sheet and bake at 350 for about 10 minutes (or until warm).

Top tip 1

Cut the chicken evenly: Slice chicken into uniform pieces to ensure even cooking.

Top tip 2

Use a meat thermometer: The best way to check the chicken is done. It should reach 165°F (75°C) internally.

Top tip 3

Don’t overcrowd the skewers: Leave a little space between chicken pieces to allow for even cooking and crispy edges.

Top tip 4

Rest before serving: Let the skewers sit for 5 minutes after cooking to retain their juiciness.

FAQ

Can I cook these in an oven?

Yes! Preheat your oven to 375. Place skewered chicken on a baking sheet lined with parchment paper (for easy clean up). Bake for 10-12 minutes on each side, brush the remaining marinade over chicken as it cooks.

Can I use this Bang Bang sauce on other dishes?

Yes! It’s great for dipping shrimp, drizzling over roasted veggies, or even using as a spread for wraps and sandwiches.

Is this recipe spicy?

The spice level is mild to moderate. You can reduce or omit the chili powder and hot sauce for a milder taste or add extra hot sauce for more heat.

What’s the best way to cook these if I don’t have a grill?

You can bake them at 400°F (200°C) for 20–25 minutes, air-fry at 375°F (190°C) for 12–15 minutes, or pan-sear over medium-high heat for 4–5 minutes per side.

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