These bang bang chicken skewers are a little bit spicy and a little bit sweet, basted in an easy Thai chili and sriracha sauce, then grilled. I like to serve them over rice but they are also good on their own as appetizers. They are easily cooked in an air fryer if Mother Nature decides grilling isn’t an option.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
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1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 teaspoon Sriracha
1 1/2 pounds skinless, boneless chicken breast, cubed
1 1/2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
For bang bang sauce, whisk mayonnaise, sweet chili sauce, and Sriracha in a bowl until evenly combined. Set aside.
In a separate bowl add cubed chicken, oil, garlic powder, paprika, salt, and pepper. Stir until evenly coated.
Preheat an outdoor grill for medium-high heat. Lightly oil the grate.
Thread chicken onto skewers; baste on all sides with bang bang sauce. Place skewers directly on the grate. Grill for 4 minutes. Turn skewers over, baste, and grill 4 minutes more.
Turn skewers over one last time, baste with remaining sauce, and grill until chicken is no longer pink at the center and juices run clear, about 2 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove from the grill and serve immediately.