Catching Up Over Bang Bang Chicken Skewers

I don’t know about you, but there are just some days when dinner needs to be both punchy and ridiculously simple. You know, the days where you’re hungry, kids are hangry, and you realise you forgot to defrost the beef (again). That’s when I started making these Bang Bang Chicken Skewers. It actually started as a last-minute barbecue idea, but now it’s basically my go-to, and—true story—I once tried making it while helping my niece with her math homework. Ended up with sticky hands but full bellies!

Why I Can’t Stop Making These

I make this whenever my family needs a meal that makes everyone perk up. (Seriously, my youngest starts dancing when he hears these are on the menu.) The sweet-spicy sauce is honestly addictive, and the chicken always turns out tender unless I get distracted by, say, msg notifications and forget to set a timer—which, look, we’ve all been there. Plus, it’s super forgiving. If you’re short on an ingredient, just swap it out or leave it. Nobody in my house ever noticed when I replaced the Greek yogurt with sour cream that time. Don’t even get me started on how well these go down at potlucks…

What You Need (and How You Can Tweak It)

500g chicken breast (or honestly, thighs work; they're juicier but a tad messier. Sometimes I just use whatever's cheapest at Tesco.)
½ cup Greek yogurt (or use sour cream if the mood strikes—not a dealbreaker)
¼ cup mayonnaise (Grandma would say only use Hellmann’s but I’ve used store brand plenty and nobody’s complained.)
2 tablespoon sriracha (add an extra squeeze if you like it hot; sometimes I do, sometimes kids don’t)
2 tablespoon sweet chilli sauce (I once ran out so I used honey and a squirt of ketchup… was fine, not my proudest improv)
2 cloves garlic, minced—or a spoonful of garlic paste if you hate mincing like me
Salt and pepper for luck
Handful of chopped spring onions (can skip these, but they look nice sprinkled on top, don’t they?)
Skewers (if you don’t have them, see my note below)

How I Actually Make Bang Bang Chicken Skewers

Chop up your chicken into bite-sized bits. Not too tiny or they dry out, but not so big that they’re basically whole fillets. Somewhere in the Goldilocks zone.
In a bowl (I always use my green mixing bowl, no idea why), mix together the yogurt, mayo, sriracha, sweet chilli sauce, garlic, and a pinch of salt and pepper. I usually taste the sauce at this stage and, if no one’s watching, lick the spoon. (Highly recommend.)
Add the chicken pieces and toss them really well—get in there until they’re all coated. I let them hang out for at least 30 minutes in the fridge, but honestly, I’ve skipped this before and it’s been fine. Longer is better though. Gives the flavour time to sink in.
While they’re marinating, soak your skewers in water if they’re wooden. If you’re using metal ones, high five for being organised. If you don’t have skewers at all, see my workaround below (trust me, it works in a pinch).
Thread the chicken pieces onto skewers. Don’t jam them too close—give them some breathing space. (Once I mushed them all up like sardines and the outside cooked way faster than the inside. Lesson learned.)
Grill or bake: Pop under a grill (broiler) for about 12 minutes, turning once so they don’t char on one side. Or, bake at 200°C/400°F for around 18-20 minutes. If you’re doing the barbecue, keep a sharp eye out—the sauce likes to brown quickly.
Scatter with spring onions, maybe a bit more sriracha if you fancy. I always sneak one at this stage—it’s hot, but so worth it.

Some Real Talk Notes

I tried brushing extra sauce on afterwards… ended up a bit soggy, so now I just serve leftover sauce on the side.
If your chicken looks a little pale in the bowl: that's just how it goes. Trust the process.
One time I only marinated for 10 mins. Still tasty, just not as punchy, so leave ‘em longer if you can.
Don’t stress if your grill isn’t super-hot. Slow and steady hasn’t failed me yet.

When I’ve Played With Variations

Did shrimp instead of chicken once—great, except for the time I overcooked them. Oops.
Tried tofu (out of curiosity); honestly, it stuck to the tray like nobody’s business, but tasted pretty good. Just… use baking paper.
I’ve subbed in chipotle paste for sriracha; interesting twist, a little smoky. Not everyone loved it, but I’d do it again!
Had a friend try with a pinch of curry powder, which was… unique, and maybe best left as a one-time thing. You never know until you try, right?

Don’t Sweat the Equipment

If you don’t have skewers, just lay the marinated chicken on a lined baking tray and bake/grill as little chunks. Not quite as fun to eat, but still tasty (kids might even prefer no sticks—less work for them). Or use large cocktail sticks. I once fashioned makeshift skewers out of chopsticks, but that’s a whole story for another day…

Can You Store These? Here’s the Real Deal

Yes! Popped in a sealed container in the fridge, they’ll keep for 2-3 days. I think they’re even juicier the day after, but honestly, in my house, these never survive beyond the first night. I did reheat them once in the microwave and they weren’t half bad, but oven is best if you have the time.

My Favourite Way to Serve (and a Sidetrack)

I like them best on a pile of hot steamed rice, with maybe a sprinkle of sesame seeds and some quick cucumber salad—sometimes I even cheat and buy that pre-made one. (Anyone else lose all will to chop veg after 7 pm?) My cousin always serves them with chips, which I thought was odd till I tried it. Not traditional, but who cares?

Don’t Make My Mistakes: Little Pro Tips

I once rushed the marinating step—honestly, not worth it! Flavour just didn’t go deep enough.
Don’t rely on the sauce alone for colour. A little brush of oil makes them caramelise nicely (learned after a few too many ghostly-looking skewers).
If you pack the chicken too tightly on the skewer, it can be pretty raw in the middle while the outside charred. Spread ‘em out!
If reheating, do it gently; tried nuking at full whack, ended up with dry chicken (live and learn).

Things People Ask Me About This Recipe

Q: Can I use frozen chicken? You can, but let it thaw completely and pat it dry. Otherwise, the marinade gets weird.
Q: What if I don’t like sriracha? No stress; go easier, or try another hot sauce—Frank’s works, or just skip it for a mild version.
Q: Is this gluten-free? Pretty much, but double-check your sauces. Some brands sneak wheat in!
Q: Can I grill these outside? Absolutely! Just keep an eye so they don’t burn. And bring a cold drink—it gets toasty over a BBQ.
Q: Any favourite dipping sauces? Actually, I love this peanut sauce recipe from Serious Eats. Sometimes I add a tiny splash of lime for zing. Oh, and this Asian slaw on the side is ace too.

Quick digression: Do you ever find yourself craving dessert after something spicy? Someone once brought lemon sorbet after we ate these and, I won’t lie, it was a genius move. Now it’s a running joke in our house—we call it 'fire extinguisher dessert.' Might be worth trying next time?

So in summary: Bang Bang Chicken Skewers might not save your day, but they’ll almost certainly make it a whole lot tastier. Enjoy, and if you tweak the recipe, let me know what worked (or didn’t)! Cheers.

Bang Bang Chicken Skewers Recipe