Description
Juicy chicken skewers coated in a creamy, sweet‑and‑spicy Bang Bang sauce—perfect for appetizers or a flavorful main course.
Ingredients
- Wooden skewers, soaked in water (15–30 min)
- 2 pounds boneless skinless chicken breasts, cut into 1‑inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅔ cup mayonnaise
- ½ cup sweet chili sauce
- 1–2 teaspoons Sriracha (to taste)
- 2 tablespoons honey
- 1 tablespoon lime juice (optional)
- 1 teaspoon soy sauce (optional)
Instructions
- Soak skewers in water for 15–30 minutes.
- Cut chicken into 1″ cubes; in a large bowl combine with olive oil, paprika, garlic powder, salt and pepper—toss to coat.
- Thread 4–5 pieces of chicken per skewer.
- In a bowl whisk mayonnaise, sweet chili sauce, Sriracha, honey (plus lime juice and soy sauce if using).
- Reserve half the sauce; brush the other half over raw skewers.
- Cook skewers (air fryer at 400°F for 11–12 min flipping halfway, or oven at 400°F for 20–25 min, turning midway, or grill over medium‑high heat about 8–10 min per side) until chicken reaches 165°F internal temperature.
- Brush cooked skewers with reserved sauce and garnish with chopped cilantro or parsley; serve immediately.
Notes
- You can use chicken thighs instead of breasts for more flavor and moisture.
- Skewers and prepared uncooked skewers can be stored in the fridge for 2–3 days; freeze up to 3 months.
- Sauce keeps in the fridge up to a week.
- Make‑ahead: marinade skewers overnight or up to 12 hours.
- Leftovers: store skewers and sauce separately; reheat in air fryer or oven for crispness.
Nutrition
- Serving Size: 1 skewer
- Calories: ≈253 kcal
- Sugar: ≈4‑9 g
- Sodium: ≈600 mg
- Fat: ≈15 g
- Saturated Fat: ≈3‑5 g
- Unsaturated Fat: ≈10 g
- Trans Fat: ≈0.1 g
- Carbohydrates: ≈5‑10 g
- Fiber: ≈0.4 g
- Protein: ≈25 g
- Cholesterol: ≈80‑150 mg
