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Bang Bang Chicken Kabobs

Bang Bang Chicken Kabobs feature grilled chicken skewers with crisp edges and a creamy spicy bang bang sauce. The sweet chili–sriracha drizzle adds a glossy orange-white finish with sesame and green onion garnish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts
  • 2 tbsp olive oil
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 1 bell peppers and onions cut into chunks for skewering
  • 1 wooden skewers soaked
  • 1 green onions for garnish
  • 1 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
  • 1 grill

Method
 

Season and marinate
  1. Rub the chicken with olive oil, salt, and pepper, then arrange on a sheet pan. Marinate for 30 minutes to help the seasoning cling.
Skewer
  1. Thread the chicken and bell peppers and onions onto soaked wooden skewers. Leave a small gap between pieces so they grill evenly.
Grill
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side. Flip when browned and the chicken is cooked through, with visible grill marks.
Make sauce and finish
  1. Mix mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Stir until the sauce looks uniform and pale orange-white.
  2. Drizzle the bang bang sauce over the grilled kabobs. Use a light hand first, then add more for extra heat.
  3. Garnish with green onions and sesame seeds. Finish right before serving so the topping stays fresh.

Notes

Pro tip: soak wooden skewers thoroughly so they don’t char before the chicken is done. Refrigerate leftovers in an airtight container for up to 3 days; freeze sauce separately for up to 2 months (chicken kabobs best kept refrigerated). For a lighter option, swap mayonnaise for Greek yogurt to keep the sauce creamy with less fat.