Description
Grilled chicken skewers coated in a creamy, sweet, and spicy bang bang sauce, perfect for gatherings and quick dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (or to taste)
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
- Skewers (wooden or metal) – if using wooden skewers, soak them in water 20–30 minutes beforehand
- Optional garnish: chopped green onions or cilantro
Instructions
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, lime juice, and a pinch of salt and pepper to create the bang bang sauce. Taste and adjust heat or acidity as desired.
- Thread the chicken cubes onto the skewers, leaving a little space between pieces for even cooking.
- Preheat your grill to medium-high heat (about 375–450°F / 190–230°C). Oil grates lightly to prevent sticking.
- Grill the chicken skewers for about 10–12 minutes total, turning occasionally so all sides char slightly and cook evenly. Internal temperature should reach 165°F (74°C).
- During the last minute of grilling, brush the cooked chicken generously with the bang bang sauce so it caramelizes slightly. Flip and repeat briefly—don’t leave them too long after saucing or the sugar in the sauce may burn.
- Serve skewers warm, garnished with chopped green onions or cilantro, and pass the remaining sauce on the side for dipping.
Notes
Chicken skewers are best served warm. Store leftovers in airtight containers in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 2 skewers
- Calories: 400
- Sugar: 5g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg