Bang Bang Chicken Skewers
Fast and flavorful Bang Bang Chicken Skewers perfect for grilling, featuring a creamy and spicy bang bang sauce.
Ingredients
For the Bang Bang Sauce
- 1/2 cup mayonnaise Use light mayo if preferred
- 1/4 cup sweet chili sauce Thai sweet chili is ideal
- 1 tablespoon sriracha Or to taste; substitute chili garlic sauce for a garlicky kick
- 1 tablespoon lime juice Fresh is best
- 1/2 teaspoon garlic powder Or 1 small clove minced fresh
- to taste Salt and pepper
For the Chicken Skewers
- 1 lb chicken breast Cut into 1–1.5 inch cubes
- Wooden skewers soaked in water for at least 30 minutes Prevents burning
Instructions
Preparation
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, garlic powder, and a pinch of salt and pepper to make the bang bang sauce. Taste and adjust the heat or acidity.
- Thread cubed chicken onto soaked wooden skewers, leaving a little space between pieces so heat circulates.
- Heat the grill to medium-high (about 400–450°F). Oil the grates or brush the skewers lightly with oil to prevent sticking.
Grilling
- Place skewers on the grill and cook for 5–7 minutes per side, turning once. Check for doneness—internal temperature should reach 165°F (74°C).
- During the last 2–3 minutes of grilling, brush the skewers with a generous layer of bang bang sauce so it warms and slightly caramelizes. Avoid brushing too early to prevent burning the sugar in the sauce.
Serving
- Remove from heat, let rest for 2 minutes, and serve with extra sauce on the side for dipping.
Notes
Serve skewers hot off the grill over a bed of steamed rice or a crisp slaw. For gatherings, arrange skewers on a platter with lime wedges and chopped cilantro for garnish. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven or on a medium grill.