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Bang Bang Chicken Kabobs

Bang bang chicken kabobs with grilled, juicy chicken and a creamy spicy bang bang sauce. Thread chicken and colorful vegetables onto skewers, grill until lightly charred, then drizzle with sweet chili, sriracha, and honey.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts Cubed.
  • 2 tbsp olive oil
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 bell peppers and onions Cut into skewering pieces.
  • 1 wooden skewers Soaked in water.
  • 0.5 green onions For garnish.
  • 0.25 sesame seeds For garnish.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Season and marinate
  1. Pat the cubed chicken breasts dry, then coat with olive oil, salt, and pepper so the seasoning clings evenly. Cover and refrigerate for 30 minutes to marinate.
Thread skewers
  1. Thread the marinated chicken and bell peppers and onions onto the soaked wooden skewers with even spacing. Keep the pieces snug so they cook at the same rate.
Grill kabobs
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, turning once, until the chicken is cooked through and has light char. Transfer to a plate as soon as the last side finishes.
Make sauce and serve
  1. Mix mayonnaise, sweet chili sauce, sriracha, and honey in a bowl until smooth and creamy. Taste and adjust sweetness or heat by adding a little more honey or sriracha if needed.
  2. Drizzle the bang bang sauce over the grilled kabobs, letting it pool slightly on the chicken. Garnish with green onions and sesame seeds right before serving.

Notes

Pro tip: soak wooden skewers for at least 30 minutes (or longer) so they don’t scorch on the grill. Refrigerate leftover kabobs in an airtight container for up to 3 days; reheat on a hot grill or in a skillet until warmed through. Freeze chicken kabobs without sauce for up to 2 months, then thaw and reheat; mix sauce fresh. For a lighter option, use light mayonnaise in the bang bang sauce.