Bang Bang Grilled Chicken
Creamy, sweet, and just spicy enough — all the bang bang flavor everybody's obsessed with, off the grill instead of out of the fryer.
Bang bang chicken is one of those things my daughters request by name, usually while I'm still putting the groceries away. And for years I made it the way everyone does — breaded, fried, a whole production and a greasy kitchen. Then one summer it was too hot to stand over a pot of oil, so I threw the chicken on the grill instead, tossed it in the same creamy bang bang sauce, and discovered the version I actually like better. The char from the grill against that sweet-and-spicy sauce? Better than the fried one. I said what I said.
This bang bang grilled chicken is built on two simple parts: juicy grilled chicken and a four-ingredient bang bang sauce that's creamy, a little sweet, a little spicy, and completely addictive. The sauce is the whole personality of the dish — mayo for the creamy base, sweet chili sauce for the sweet, sriracha for the heat, a squeeze of honey and lime to round it out. It comes together in the time it takes the grill to heat up. The one thing most recipes get wrong is when to add it, and I'll save you the burnt-sauce learning curve I went through.
I'll walk you through the whole thing: which cut of chicken to grab (thighs vs. breasts — they are not the same on a grill), exactly how to grill it juicy, the sauce ratios I landed on after way too many batches, and the one food-safety move that keeps your dipping sauce safe. This is the grilled bang bang chicken that's going into your summer rotation and not leaving.
Jump to: Ingredients | How to Make It | What I Tested | FAQ
Bang Bang Grilled Chicken | Juicy grilled chicken tossed in a creamy sweet-and-spicy bang bang sauce — all the flavor, none of the frying. Ready in 30 minutes.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
🍗 Servings: 4
🌶 Heat Level: Medium (fully adjustable)
Why You'll Love This Chicken
All the bang bang, none of the fryer. Creamy, sweet, spicy — grilled, not deep-fried.
Four-ingredient sauce. Mayo, sweet chili, sriracha, honey. That's the magic.
Juicy, not dry. The cut guide and pull temps below keep it tender every time.
30 minutes, start to plate. Faster than takeout and better than the fried version.
Meal-prep MVP. Slices over rice bowls, salads, and wraps all week.
Ingredients
For the chicken:
2 lbs boneless skinless chicken thighs (juicier and more forgiving on the grill — see the cut note below; breasts work too)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
For the bang bang sauce:
½ cup mayonnaise (the creamy base)
⅓ cup Thai sweet chili sauce (the sweet — this is the signature flavor)
2 tbsp sriracha (the heat — adjust to taste)
1 tbsp honey
1 tsp fresh lime juice
Best cut for grilling:
Boneless skinless thighs — the default. More fat means juicier, more forgiving meat that won't dry out if your grill runs hot.
Boneless skinless breasts — leaner and great too, but pull them right at temperature or they dry out. Pound thick ones to even thickness first.
How to Make Bang Bang Grilled Chicken
Step 1 — Make the bang bang sauce (and split it now). Whisk the mayo, sweet chili sauce, sriracha, honey, and lime juice together until smooth. Taste and adjust — more sriracha for heat, more sweet chili for sweet. Now divide it: set aside about half in a separate bowl for serving and dipping. The other half is for tossing the cooked chicken. Keeping them separate means your dipping sauce never touches anything that touched raw chicken.
Step 2 — Season the chicken. Pat the chicken dry, then toss with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. (Don't marinate it in the bang bang sauce — the sugar in it scorches on the grill. Sauce goes on after.)
Step 3 — Heat the grill. Preheat to medium-high, around 400–450°F. Oil the grates well so the chicken releases cleanly.
Step 4 — Grill. Lay the chicken down and leave it alone so it gets a good char. Grill 5–7 minutes per side, flipping once, until cooked through:
Thighs: 175°F internal (thighs are most tender a little past "done")
Breasts: pull at 160°F → rests to 165°F Use a thermometer — this is how you keep it juicy.
Step 5 — Toss in the sauce. Move the chicken to a bowl, add the tossing half of the bang bang sauce, and turn the pieces until coated. (Want that glossy finished look? Brush a little extra on right at the end.)
Step 6 — Slice and serve. Let the chicken rest 5 minutes, then slice. Serve with the reserved dipping sauce, over rice, in bowls, or on a salad. Drizzle, dip, repeat.
What I Tested So You Don't Have To
Thighs vs. breasts. Thighs won for the grill. The extra fat keeps them juicy even if your grill spikes hot, and they pick up char beautifully. Breasts are great if you watch the temp like a hawk and pull them right at 160°F — a few minutes too long and they go dry. For a forgiving cookout, thighs.
Sauce as marinade vs. sauce as finish. I tried marinating the chicken in the bang bang sauce before grilling. Don't. The sugar in the sweet chili sauce and honey burns fast over direct heat and turns the outside bitter and black before the inside cooks. Season the chicken plain, grill it, then sauce it. Every time.
Sriracha amount. Two tablespoons is a friendly medium most people (and most kids) are happy with. For an adults-only batch I go to 3 tablespoons plus a pinch of cayenne. One tablespoon is barely-there — fine for the spice-averse.
Splitting the sauce. Worth saying twice: divide the sauce before it touches the cooked chicken so your dip is safe and clean. I keep the dip bowl on the counter and the tossing bowl by the grill so I don't mix them up.
Common Mistakes
Saucing too early. Bang bang sauce on the grill burns. Toss after cooking, not before.
Overcooking the breasts. Lean chicken dries out in seconds past temp. Use a thermometer.
One bowl of sauce for everything. Split it — dipping sauce should never touch raw-chicken contact.
Cold grates. Chicken sticks and tears on a cool grill. Preheat and oil the grates.
Skipping the rest. Five minutes keeps the juices in the meat instead of on the cutting board.
Variations
Extra spicy: Bump sriracha to 3 tbsp, add a pinch of cayenne or a spoon of chili crisp.
Lighter: Swap half the mayo for plain Greek yogurt. Still creamy, tangier, fewer calories.
Bang bang chicken bowls: Slice over rice with cucumber, shredded carrot, and extra sauce.
Bang bang chicken wraps/tacos: Tuck into tortillas with slaw for a handheld version.
Skewers: Cube the chicken and thread onto skewers for bang bang kabobs — great for a crowd.
What to Serve With Bang Bang Grilled Chicken
This sweet-and-spicy chicken loves a cool, crunchy, fresh side to balance the heat. Here's what's already on the blog:
Viral Spicy Cucumber Salad — cool and crunchy, the perfect foil to the spice.
Mexican Street Corn Salad (Esquites)— creamy and bright alongside the bang bang.
Italian Grinder Pasta Salad — hearty, make-ahead crowd-feeder.
Creamy Cowboy Caviar — fresh and scoopable for the cookout table.
Summer Pasta Salad— cold, bright, summer staple.
Serve it over rice or in a bowl with any of these and you've got a full plate.
If You Love This, Try These Next
Grilled Sirloin Steak with Sweet-Heat Marinade — the sister grilling-cluster post; same sweet-heat energy
Brown Sugar Bourbon Grilled Salmon — the summer grilling favorite
Viral Spicy Cucumber Salad — the cooling side this was made for
How to Store and Reheat
Fridge: Store cooled chicken (sauced or plain) in an airtight container up to 3–4 days. Keep the dipping sauce in its own jar — it'll last about 5 days.
Freezer: Freeze plain grilled chicken up to 2 months; sauce fresh after thawing for the best texture.
Reheat — gently and fast. Bang bang chicken reheats best in a hot skillet with a splash of oil, 2–3 minutes just to warm through, or in a 350°F oven for 8–10 minutes. Add fresh sauce after reheating so it stays creamy (heating mayo-based sauce too hard can split it).
Skip the microwave if you can — it overcooks the edges and rubberizes lean chicken. If it's all you've got, low power in short bursts.
Cold is great too. Leftover sliced bang bang chicken is excellent straight from the fridge over a salad or in a wrap.
Frequently Asked Questions
What is bang bang sauce made of? Bang bang sauce is a creamy, sweet, and spicy sauce made from mayonnaise, Thai sweet chili sauce, and sriracha, usually with a little honey and lime to round it out. The mayo gives it body, the sweet chili brings the signature sweetness, and the sriracha adds the heat. You can adjust the sriracha up or down to control the spice.
Why is it called bang bang chicken? The name comes from the bold, "bang" of flavor in the sweet-and-spicy sauce. It's inspired by the popular restaurant-style bang bang shrimp, and the sauce works just as well on chicken, shrimp, cauliflower, or salmon.
Can I grill bang bang chicken instead of frying it? Yes — and it's lighter and arguably better. Season the chicken plain, grill it to temperature, then toss it in the bang bang sauce after cooking. Don't grill the chicken with the sauce already on it; the sugar in the sauce burns over direct heat.
Should I use chicken thighs or breasts? Thighs are the more forgiving choice on a grill — the extra fat keeps them juicy even at high heat. Breasts work well too but dry out faster, so pull them right at 160°F and let them rest to 165°F. Pound thick breasts to an even thickness so they cook evenly.
How spicy is bang bang chicken? It's adjustable. With 2 tablespoons of sriracha it's a friendly medium most people enjoy. Use 1 tablespoon for mild, or go up to 3 tablespoons plus a pinch of cayenne for an adults-only kick.
Can I make bang bang chicken ahead of time? Yes. Grill the chicken and refrigerate it plain for up to 3–4 days, and keep the sauce in a separate jar. Toss or drizzle the sauce on after reheating so it stays creamy and fresh.
What do you serve with bang bang chicken? A cool, crunchy side balances the heat — a cucumber salad, street corn salad, or coleslaw. It's also great sliced over rice in a bowl, tucked into wraps or tacos, or on a green salad with extra sauce drizzled on top.
Is bang bang chicken gluten-free? It can be. Check that your sweet chili sauce, sriracha, and mayonnaise are all certified gluten-free, since some brands vary. The chicken and seasonings in this recipe are naturally gluten-free.
Bang Bang Grilled Chicken | The sweet-and-spicy grilled chicken everyone's obsessed with — creamy bang bang sauce, no frying, ready in 30 minutes.
Did You Make It?
If you made the grilled version, tell me — team thighs or team breasts? And how high did you crank the sriracha? Drop it in the comments, tag @saucyspoonco if you snap a photo, and pin this one to your dinner board, because bang bang chicken does not stay made for long in this house.
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