Bang Bang Chicken Skewers
Juicy grilled chicken skewers glazed with a creamy, sweet-heat bang bang sauce made from mayo, Thai sweet chili, and sriracha—perfect for weeknights or the grill.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound boneless skinless chicken breasts, cut into 1 inch cubes
- 0.5 cup mayonnaise
- 0.5 cup Thai sweet chili sauce
- 2 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon soy sauce low-sodium if preferred
- 2 clove garlic, minced about 2 teaspoons
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon neutral oil for brushing grill grates
- 8 skewer wooden skewers soak in water 20 minutes
- 2 tablespoon green onions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
Preparation Steps
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, soy sauce, and minced garlic until smooth.
- Reserve about 0.25 cup of the sauce for serving. Add the chicken cubes to the remaining sauce and toss to coat. Cover and refrigerate for 20 to 60 minutes.
- Preheat a grill to medium-high heat (about 400°F). Clean and oil the grates with the neutral oil.
- Thread the marinated chicken onto the soaked skewers. Season lightly with the salt and black pepper.
- Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until nicely charred and the internal temperature reaches 165°F.
- Rest 3 minutes. Brush or drizzle with some of the reserved sauce, then garnish with green onions and sesame seeds. Serve with remaining sauce for dipping.
Notes
Adjust the sriracha to taste for more or less heat. For oven prep, broil on high on a foil-lined sheet 10 to 12 minutes, turning once. Always discard any sauce that touched raw chicken and use only the reserved portion for serving.