Bang Chicken Skewers With Sweet-Spicy Sriracha Glaze

What Are Bang Chicken Skewers?

Bang Chicken Skewers, identified as Bang Bang Chicken Skewers in the source recipe, are pieces of chicken breast marinated in a sweet-spicy mixture and grilled on wooden skewers. Sriracha supplies heat, honey balances it, and soy sauce, garlic, ginger, and lime create a savory, aromatic glaze.

The recipe begins with 1 lb of chicken breast cut into bite-sized pieces. After at least 30 minutes in the marinade, the pieces are threaded onto soaked skewers and grilled over medium-high heat. The source gives 10 to 12 minutes as the approximate cooking range.

Timing helps with planning, but a skewer contains several separate pieces that may not all heat at the same rate. Check the thickest pieces with a food thermometer and confirm 165°F before serving. Char on the exterior is a flavor cue, not proof of internal doneness.

The recipe makes four servings and works as a grilled main dish with rice, salad, or vegetables. The sweet-spicy coating has enough character to lead the plate, while cool cucumber salad or tangy coleslaw can balance the sriracha.

this …

Bang Chicken Skewers Ingredients

• 1 lb chicken breast: Cut it into bite-sized pieces that can be threaded securely and cooked evenly.
• 2 tbsp olive oil: Oil helps coat the chicken and carries the marinade across each piece.
• 1/4 cup soy sauce: This provides the main savory and salty element in the canonical marinade.
• 2 tbsp sriracha sauce: Sriracha gives the skewers their defined heat.
• 2 tbsp honey: Honey balances the sriracha and supports browning on the grill.
• 2 garlic cloves, minced: Fine pieces distribute through the sauce.
• 1 tsp grated ginger: Freshly grated ginger adds a sharp aromatic note.
• 2 tbsp lime juice: Lime brings acidity and brightness to the marinade.
• 1/2 tsp salt: Keep the source amount even though the soy sauce is also salty.
• 1/2 tsp pepper: This completes the measured seasoning.
• Wooden skewers, soaked: Soak them in water for 30 minutes before assembly.

Keep raw chicken handling controlled

Use a clean cutting board and knife for the chicken, then wash both before preparing other food. Keep the marinating container covered in the refrigerator. The USDA poultry marinating guidance advises refrigerating poultry during marination and discarding used raw marinade unless it is boiled.

How to Make Bang Chicken Skewers

1. Cut the chicken

Cut 1 lb chicken breast into bite-sized pieces. Aim for a similar size so the centers heat at roughly the same rate. Avoid very thin fragments beside large chunks, because the smallest pieces can dry before the largest reach 165°F.

Transfer the chicken to a food-safe bowl or container. Clean the knife, board, hands, and any surface touched by raw chicken before moving to other tasks.

2. Soak the wooden skewers

Submerge the wooden skewers in water for 30 minutes. Start this step while preparing the chicken and marinade so the required soaking time can run in parallel. Keep the skewers under the water rather than floating dry on the surface.

The source treats soaking as an important measure against burning. It does not eliminate the need to watch exposed ends near the grill’s hottest areas.

3. Mix the sweet-spicy marinade

Combine 2 tbsp olive oil, 1/4 cup soy sauce, 2 tbsp sriracha, 2 tbsp honey, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp lime juice, 1/2 tsp salt, and 1/2 tsp pepper. Stir until the honey is fully dispersed.

Scrape the bowl so no concentrated honey remains at the bottom. A uniform marinade gives each chicken piece the intended mixture of heat, sweetness, salt, citrus, garlic, and ginger.

4. Marinate the chicken

Add the chicken pieces to the marinade and toss until every surface is coated. Cover the container and refrigerate for at least 30 minutes. The source allows a longer marination when time permits, but the chicken must remain cold.

Do not taste the marinade after raw poultry enters it. If extra sauce is wanted for serving, reserve a clean portion before adding the chicken. Otherwise, do not drizzle the used raw marinade on cooked skewers.

5. Preheat the grill

Heat the grill to medium-high. Clean the grates and prepare a clean platter, tongs, and thermometer. USDA grilling safety guidance recommends keeping cooked food and utensils separate from those that held raw meat or poultry.

The source gives a qualitative heat level rather than a numeric grill temperature. Watch how quickly the honey-based surface darkens and adjust if the outside chars long before the center cooks.

6. Assemble the skewers

Remove the soaked skewers from the water. Thread the marinated chicken pieces onto them, packing them securely but leaving enough space for heat to circulate. Do not compress several thick pieces into one solid block.

Distribute the chicken evenly among the skewers so one is not overloaded while another is sparse. Place assembled raw skewers on a designated plate that will not be used for serving.

7. Grill and turn

Place the skewers over medium-high heat and grill for about 10 to 12 minutes, turning occasionally. Rotate them so multiple surfaces contact the heat and develop char. Stay nearby because the honey can brown quickly.

If the outside darkens too fast, move the skewers to a less intense area of the grill. Continue cooking until the thickest pieces are safe rather than stopping at the first sign of color.

8. Verify 165°F

Check the largest chicken pieces with a food thermometer, approaching from the side when needed to reach the center. USDA chicken safety guidance requires poultry to reach at least 165°F.

Test more than one place on each skewer, especially where pieces differ in thickness. Return any undercooked skewer to the grill, then wash the thermometer probe before checking again.

9. Serve hot

Transfer safely cooked skewers to a clean platter and serve hot. The source suggests extra sauce if desired, but it must be a portion that never contacted raw chicken or a used marinade that has been safely boiled. Fresh cilantro may be sprinkled on top.

Building Balanced Sweet-Spicy Flavor

Sriracha and honey work as a pair

Two tablespoons of sriracha establish the heat, while the same amount of honey rounds the edges and encourages browning. Neither ingredient should be doubled casually because the glaze’s balance and grill behavior would change.

Soy sauce supplies the savory base

The 1/4 cup soy sauce is the largest measured marinade component after the chicken. It contributes salt and depth, which is why the recipe’s additional salt remains fixed at only 1/2 tsp. Follow the canonical quantities before deciding whether a variation suits a future batch.

Lime, garlic, and ginger keep it bright

Lime juice cuts through honey’s sweetness, while minced garlic and grated ginger provide aroma. Mixing them thoroughly matters because the small solids can otherwise cluster on only a few pieces.

Tips, Variations, Serving, and Storage

Watch the relationship between heat and color

The source warns that excessive grill heat can char the exterior before the center cooks. Maintain medium-high heat, turn occasionally, and use the thermometer. Move skewers away from flare-ups rather than allowing the sweet coating to burn.

Use documented variations separately

The source permits teriyaki sauce instead of soy sauce, sesame oil for added depth, or pineapple juice in place of lime juice. Bell peppers and onion may be threaded with the chicken. Each option changes the canonical version above and should be described as a variation.

Balance the plate

Serve the skewers with fresh salad, rice, or grilled vegetables. Cucumber salad and coleslaw provide cool or tangy contrast. Iced tea is another source-supported pairing for a summer meal.

Refrigerate cooked leftovers

Place leftover skewers in an airtight container within two hours and refrigerate for up to three days, following the source. Reheat on the grill or in a stovetop pan and confirm the chicken reaches 165°F again.

Freeze raw marinated chicken carefully

The source permits freezing the raw marinated chicken for up to three months. Use a freezer-safe container, label it, and thaw it in the refrigerator before threading and grilling. Do not thaw raw chicken on the counter.

Bang Chicken Skewers FAQs

Grill the Glaze Without Guessing Doneness

Bang Chicken Skewers combine a bold marinade with a quick grill method, but their reliability comes from preparation. Cut similar pieces, soak the wood, marinate in the refrigerator, and manage the sweet glaze over medium-high heat. Finish only after the thickest chicken reaches 165°F.

Bang Bang Chicken Skewers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

What Are Bang Chicken Skewers? Bang Chicken Skewers, identified as Bang Bang Chicken Skewers in the source recipe, are pieces of chicken breast marinated in a sweet-spicy mixture and grilled on wooden skewers.

• Total Time: 42 min
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 lb Chicken breast
2 tbsp Olive oil
1/4 cup Soy sauce
2 tbsp Sriracha sauce
2 tbsp Honey
2 cloves Garlic, minced
1 tsp Ginger, grated
2 tbsp Lime juice
1/2 tsp Salt
1/2 tsp Pepper
Wooden skewers, soaked

Cook Mode Prevent your screen from going dark

Instructions

1-Prepare the Chicken and Soak the Skewers: Prepare the Chicken and Soak the Skewers: Cut the chicken breast into bite-sized pieces and soak wooden skewers in water for 30 minutes. This ensures that your skewers won’t catch fire on the grill and helps in giving that perfect juicy chicken.
2-Create the Flavorful Marinade: Create the Flavorful Marinade: In a bowl, mix together olive oil, soy sauce, sriracha, honey, minced garlic, grated ginger, lime juice, salt, and pepper. This marinade brings the magic-a sweet and spicy concoction that will elevate your chicken to new heights.
3-Marinate the Chicken: Marinate the Chicken: Add the chicken pieces to the marinade and let them sit for at least 30 minutes. This step is key; it allows the chicken to soak up all those fantastic flavors. If you can let it marinate a bit longer, even better!
4-Preheat Your Grill: Preheat Your Grill: Preheat the grill to medium-high heat. This ensures that the skewers get a nice char on the outside while remaining juicy on the inside.
5-Assemble the Skewers: Assemble the Skewers: Thread the marinated chicken onto the soaked skewers, packing them tightly but not too tight to allow the heat to circulate.
6-Grill to Perfection: Grill to Perfection: Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
7-Serve and Enjoy: Serve and Enjoy: Serve hot, drizzled with extra sauce if desired. A sprinkle of fresh cilantro can add an extra layer of flavor and visual appeal.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Author: Ruby Bennett
• Prep Time: 30 min
• Cook Time: 12 min
• Method: Grilling

Nutrition

• Serving Size: 1 skewer
• Calories: 320
• Sugar: 9g
• Sodium: 600mg
• Fat: 17g
• Saturated Fat: 2g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg