If you’re craving a dish that’s bursting with bold flavors and perfect for sharing, Bang Bang Chicken Skewers are an excellent choice, especially when paired with a fresh and crunchy Tomato Corn Salad.
These skewers combine tender, juicy chicken with a creamy, spicy sauce that hits all the right notes. It’s sweet, tangy, and just the right amount of heat. This recipe is straightforward and easy to make, with just a couple of ingredients. What’s not to like?
With our easy skewering hack, you can have the skewers ready in just 5 minutes. Then give them at least a 20-minute soak (longer is always better) in the marinade before grilling. Let the Bang Bang Sauce do all the rest. You really can’t beat this as a simple summer meal.
Helpful Tips
- Soak Wooden Skewers – If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Cut Chicken Uniformly – Cut the chicken into similar-sized pieces to ensure even cooking and juicy results.
- Adjust Spice Level – Customize the heat by adding more or less sriracha to the sauce according to your preference.
- Change Up the Veggies – You can change up the veggies in the salad to suit your preferences, or to make it a while new salad next time. Try cucumbers, bell peppers, and black beans.
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Bang Bang Chicken Skewers & Tomato Corn Salad
Ingredients
For the chicken:
- 2 large chicken breasts each cut into 4-5 strips
- 2 tablespoons soy sauce
- 2 tablespoons sriracha divided
- 1 tablespoons +1 teaspoon honey divided
- 1 tablespoon rice vinegar
- 1 tablespoons olive oil
- 1 clove garlic minced
- 1/2 cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
For the salad:
- 2 ears corn husked
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 slice red onion diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon EACH salt & pepper
Instructions
For the chicken:
- This is a chicken skewer shortcut. Place the strips of chicken next to each other on a cutting board. Stick 5 skewers, spaced about an inch apart, through all of the strips. Cut between the skewers to make 5 separate skewers of chicken.
- In a 9×13” dish, combine the soy sauce, 1 tablespoon of the sriracha, 1 tablespoon honey, rice vinegar, olive oil, and garlic. Set the chicken skewers into the dish and roll them around in the marinade. Cover and refrigerate for 4 hours or overnight.
- For the Bang Bang sauce, mix together the mayonnaise, sweet chili sauce, remaining 1 tablespoon Sriracha, and remaining 1 teaspoon honey.
- Preheat the grill to medium high heat. Oil the grates so the chicken doesn’t stick. Once hot, place the chicken on the grill and cook for 5 minutes per side. Baste the skewers with the sauce and continue cooking for 1 minute per side. Remove from the grill.
- Baste the chicken again with the sauce, then garnish with green onions. Serve with the rest of the sauce on the side.
For the salad:
- Grill the corn until tender, about 8 minutes. Extra points for getting some light char on the corn.
- Let it cool and then cut the kernels off the ears and put them in a the serving bowl to cool.
- Once cooled, add the avocado, tomatoes, red onion, cilantro, lime juice, olive oil, salt and pepper to the bowl. Stir to combine. Cover and refrigerate for 30 minutes before serving.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.