Tender chicken thigh bites seasoned just right, cooked crisp in the air fryer, and slathered in a creamy, sweet-spicy bang bang sauce—this one’s a keeper. I make these skewers all year round, not just for cookouts but also on lazy weeknights when I’m craving something fun without turning the stove on. Whether you’re planning a summer grill alternative or a Netflix dinner, this one hits the spot.
Why I Keep Coming Back to These Skewers
This recipe is my shortcut to flavor-packed chicken without the grilling mess. The air fryer does all the hard work—no splattering, no smoke, and the chicken turns out golden with that perfect char on the edges.
The Cajun spice gives a nice punch, but it’s the bang bang sauce that really ties everything together. It’s creamy, garlicky, with just the right heat from sriracha. I’ve made these for family gatherings, quick dinners, even lunch wraps—and they disappear fast every time.
Oh, and you don’t need to babysit anything on the stove. That’s a win in my book.
What You’ll Need From Your Kitchen
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Air fryer – I use a 5.5L Cosori model. It’s roomy and reliable.
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Metal skewers – They sit better in the basket and skip the hassle of soaking.
Here’s What Goes Into It
For the chicken:
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1 ½ lb boneless, skinless chicken thighs – I love thighs for this because they stay juicy and take on flavor beautifully. Chicken breast works too, but give it a bit more marinating time.
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1 ½ tbsp Cajun seasoning – Use your favorite or homemade. I keep mine low on salt so I can control it separately.
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1 tsp garlic granules
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1 tsp onion granules – I always keep these two in the pantry; they round out the flavor fast.
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2 tbsp olive oil – Or any neutral oil that won’t overpower the seasoning.
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Salt and freshly cracked black pepper – to taste
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Fresh parsley, finely chopped – For a pop of freshness.
For the bang bang sauce:
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½ cup mayonnaise
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⅓ cup sweet chili sauce
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2 tbsp honey – Balances out the heat nicely.
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¼ cup sriracha – You can tweak this depending on your spice comfort.
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1 tsp garlic granules
Let’s Make Bang Bang Chicken Skewers
Start with the sauce:
Mix mayo, sweet chili sauce, sriracha, honey, and garlic granules in a bowl. Stir until smooth and creamy. Cover and pop it in the fridge—it gets better as it sits. I usually make it earlier in the day if I have time.
Prep the chicken:
Cut your chicken thighs into even bite-sized pieces. This helps them cook uniformly. Throw them in a bowl and toss with Cajun seasoning, garlic and onion granules, salt, pepper, and olive oil. Give them a good mix—hands work best here.
Thread the skewers:
Load up your skewers with the seasoned chicken. Pack them snugly but not too tight—you want some airflow in the fryer.
Air fry time:
Preheat the air fryer to 400°F (200°C) for about 3-5 minutes. Lay your skewers in a single layer in the basket. Don’t stack them. Cook for 8-12 minutes, flipping halfway through, until golden and cooked through (internal temp should hit 165°F/74°C).
Sauce it up:
Once out of the fryer, brush the hot skewers with that chilled bang bang sauce. It melts in just enough to flavor every bite. Sprinkle with fresh parsley and let them rest for a few minutes.
Ready to eat:
I serve these hot with extra sauce on the side and a squeeze of fresh lime or lemon juice. If there are leftovers (rare!), I toss them into a salad or wrap them in lettuce the next day.
Cooking Tips That Help Every Time
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Try to cut the chicken into similar sizes so they cook evenly—no dry bits or undercooked centers.
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Want extra flavor? Brush a little of the bang bang sauce on the chicken before it goes in the fryer.
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If you’re out of sriracha, sambal oelek or even chili garlic sauce can work in a pinch.
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For a bolder kick, add a pinch of cayenne to the seasoning mix.
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Wooden skewers are okay, but don’t forget to soak them for at least 30 minutes or they might scorch.
Make-Ahead Notes
Sometimes I prep everything in the morning—chicken cubed and marinated, sauce stirred and chilled. That way, dinner is a matter of threading and cooking. You can let the chicken sit in the fridge (covered) for up to 24 hours, and it only gets tastier.
How I Like to Serve These
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As a main with a simple salad or coleslaw
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Tucked into warm pita or wraps with lettuce and cucumber
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Over rice or noodles with steamed veggies on the side
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On a party platter with toothpicks and sauce for dipping
Honestly, these skewers fit into just about any dinner plan. I’ve even served them with fries and called it a day.
What to Do with Leftovers
If you somehow have leftovers, pop them into an airtight container and refrigerate. They’ll keep for up to 3 days.
Reheat in the air fryer or on a skillet to crisp them up again—microwave works too, but you’ll lose some of that nice texture.
Air Fryer Bang Bang Chicken
Juicy, tender chicken skewers cooked right in the air fryer and coated in a creamy, spicy-sweet bang bang sauce—this recipe is a game changer.
Ingredients
For the Chicken Skewers:
- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1½ tablespoons Cajun seasoning
- ½ teaspoon garlic granules
- ½ teaspoon onion granules
- Salt, to taste
- Freshly cracked black pepper
- Fresh parsley, finely chopped (for garnish)
- Metal or wooden skewers (if using wooden, soak in water 20 mins beforehand)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ⅓ cup sweet chili sauce
- ¼ cup Sriracha
- 2 tablespoons honey
- 1 teaspoon garlic granules
Instructions
- Start by prepping the sauce. In a small mixing bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey, and garlic granules. Stir everything together until smooth. Cover and chill in the fridge to let the flavors blend while you prep the chicken.
- Chop the chicken thighs into bite-sized pieces, about 1 to 1½ inches. Place them in a large bowl, then drizzle with olive oil. Season generously with Cajun seasoning, onion granules, garlic granules, salt, and black pepper. Mix well to coat each piece evenly.
- Thread the seasoned chicken onto skewers, spacing the pieces just slightly apart so they cook evenly.
- Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes. Once it’s hot, arrange the skewers in a single layer in the basket—work in batches if needed. Cook the chicken for 8 to 12 minutes, flipping once halfway through. You're aiming for golden edges and an internal temp of 165°F (74°C).
- While the chicken cooks, take the sauce out of the fridge and stir in some chopped parsley.
- Once the skewers are done, transfer them to a plate. While they’re still hot, brush generously with the bang bang sauce so it soaks in. Let the chicken rest a few minutes to lock in the juices.
- Serve warm with extra sauce on the side for dipping. A squeeze of fresh lime or lemon on top takes it to the next level.
Notes
- This dish goes great with jasmine rice, a crisp cucumber salad, or even wrapped in warm tortillas for a spicy chicken taco night.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 219mgSodium: 2261mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 42g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Answers to Common Questions
Can I use chicken breast instead of thighs?
Yes, just marinate it a bit longer to help with moisture and flavor.
Is this spicy?
It has a kick, but not overwhelming. You can dial the sriracha up or down, or even leave it out if making for kids.
Can I make this without skewers?
Definitely. Just cook the seasoned chicken pieces directly in the air fryer basket. Flip halfway through as usual.
Can I freeze it?
I wouldn’t recommend freezing once the sauce is on, but you can freeze the cooked chicken before saucing. Reheat and sauce when ready to serve.
Try other Air Fryer recipes:
