Oven-baked Bang Bang Chicken Skewers

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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.

Prep Time:20

Cook Time:30

Marinating:30

Total Time:1 20

Course: Main Course, Snack

Cuisine: International

Keyword: chicken sosaties, chicken skewers, chicken kebabs, summer food, bbq food, bang bang sauce, sweet chilli sauce

Servings: skewers (depending on size of skewers)

Calories: 452kcal

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.
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.
2 tablespoons sesame oil, 2 tablespoons runny honey, 1 tablespoon fresh lime juice (about half a lime), 2 teaspoons garlic paste, 2 teaspoons ginger paste, 1 teaspoon smoked paprika, 1½ teaspoon salt, 1 teaspoon black pepper
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.
2 lb (900g-1kg) skinless and boneless chicken thighs, cubed

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.
1 cup (240ml) full cream mayonnaise, ⅔ cup (160ml) Thai sweet chilli sauce, 1 tablespoon sriracha sauce, 1 tablespoon fresh lime juice (about half a lime), 2 tablespoons runny honey, pinch of salt

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, make sure yours is oven safe)
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.
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 1/3 you set aside (we’ll use the rest for the other side later).
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.
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.

Alternative cooking methods

Preheat to 400°F (200°C).
Place skewers in a single layer with space in between.
Cook for 10–12 minutes, flipping halfway and brushing with the reserved sauce on each side.
Check they’re golden and cooked through (internal temp: 165°F / 74°C).

Heat a lightly oiled griddle pan over medium-high heat.
Add skewers and cook for 6–8 minutes per side, brushing with sauce as they cook.
Turn until nicely charred and cooked through.

Preheat grill to medium-high and oil the grates.
Grill skewers for 12–15 minutes, turning occasionally and brushing with sauce.
Watch for flare-ups, keep them moving for even cooking and that gorgeous char.