Oven-baked Bang Bang Chicken Skewers

Ever seen a family nearly break into fisticuffs over the last piece of chicken? These bang bang chicken skewers have that effect.

They’re ridiculously easy - just marinate, skewer and bake. You still get that golden, lightly charred edge that makes them feel fresh off the grill.

The sweet-spicy bang bang sauce is next-level. Make plenty, you’ll want it on everything - chips, tacos, Tuesdays…

We’re completely smitten with these skewers and will take any excuse to make them. Try them! We hope you fall in love with them too!

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If you love these bang bang chicken skewers, try our Sticky Chinese chicken skewers next. They’ve got the same irresistible sweet-and-savoury vibe.

As for sides, we recommend:
– Loaded wedges with chorizo and avocado sauce.
– Fluffy coconut rice (delicious with some extra bang bang sauce drizzled over).
– Or a classic Creamy potato salad for something cool and comforting.

Key ingredient notes and substitutions

Skinless and boneless chicken thighs

Skinless, boneless chicken thighs are ideal here. The "brown meat" of a chicken is full of flavour and stays nice and juicy in the oven.

You can use chicken breast if you prefer but it won’t be quite as tender.

Don’t worry about cutting the chicken into perfect cubes. If you’ve got longer strips, just fold them over and thread them onto the skewer. Smaller pieces work well as fillers.

Sesame oil

Adds a subtle nutty depth to the chicken marinade and enhances the overall flavour.

But, if you don’t have any, a neutral oil like olive, vegetable or sunflower works just fine.

Mayonnaise

This is the backbone of your bang bang sauce.

Using a good full-fat mayo makes the sauce extra creamy and indulgent, exactly what you want for that signature sweet-spicy coating.

If you're after something lighter, thick Greek yoghurt is a great substitute. It’s tangier, but still gives you a creamy consistency.

Sriracha sauce

This gives the bang bang sauce its bit of a simmer.

We like to keep it mellow with just one tablespoon, enough for a hint of warmth without scaring off the kids.

You can up it to two tablespoons or more, if you're feeling brave.

Garlic and ginger paste

This adds a lovely depth of flavour to the marinade.

You can swap it with freshly minced garlic and ginger, garlic powder or even just ½ teaspoon of ground ginger if that’s what you’ve got.

Step-by-step instructions

Prepare the chicken

1. If you're using wooden skewers, let them soak in water for about 30 minutes. This helps prevent them from catching fire or burning in the oven.

2. In a large mixing bowl, whisk together the sesame oil, runny honey, lime juice, garlic paste, ginger paste, smoked paprika, salt and pepper until well combined.

3. Add the chicken chunks to the bowl and stir them through the marinade until every piece is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2–3 hours for deeper flavour.

Make the bang bang sauce

4. In a small bowl, whisk together all the bang bang sauce ingredients until smooth and creamy. Spoon out about one-third of the sauce and set it aside for brushing the chicken. Cover the rest and pop it in the fridge for dipping the skewers in later.

Prepare the skewers

5. Preheat your oven to 425°F (220°C). Place a wire rack inside a baking dish, or use one of your oven’s built-in racks set over a tray to catch any drips (we actually just use a wire cookie cooling rack inside a cookie sheet)

6. Take the marinated chicken out of the fridge and thread it onto your soaked skewers. Don’t worry if the pieces aren’t perfectly uniform. If some are long, just fold them in half before skewering. Smaller bits work well as fillers between larger pieces.

7. Arrange the skewers on the rack in a single layer, leaving a little space between each one for even cooking. Brush the tops generously with half of the reserved sauce from the ⅓ you set aside (we’ll use the rest for the other side later).

8. Bake the skewers in the preheated oven for 15 minutes. Then, flip them over and brush the other side with the remaining sauce.

Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through, golden and starting to char in places. The internal temperature should read 165°F (74°C).

For extra char, you can finish them under the broiler for a couple of minutes or lightly torch them with a kitchen torch.

9. Serve the skewers hot with the bang bang sauce you set aside for dipping, plus a few lime wedges and a sprinkle of fresh coriander or thinly sliced green onion.

Serving suggestions

• With a side of coconut rice, yellow rice or a spicy Portuguese rice.
• A cold Italian pasta salad.
• Serve with a crunchy slaw.
• Pair with loaded potato wedges.
• On a bed of greens.
• Serve with a side of grilled vegetables.

Storage

Any leftover skewers can be stored in an airtight container in the fridge for up to 3 days.

Reheating

Reheat gently in the oven or air fryer until warmed through. Leftover bang bang sauce will keep in the fridge for up to a week, perfect for drizzling over rice bowls, wraps or even roasted veggies.

Freezing

Freeze the uncooked, marinated chicken (off the skewers) in a freezer-safe bag for up to 2 months. Defrost overnight in the fridge, then skewer and bake as normal.

Cooked skewers can be frozen too, though they may be slightly less juicy when reheated.