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Bang Bang Chicken Kabobs are the perfect grilling recipe! These skewers feature tender chicken with veggies coated in spicy, sweet Bang Bang Sauce!
I am always looking for new ways to prepare chicken. It’s the protein I make most often and while I love that it is so versatile, sometimes I have a hard time pinpointing how I want to prepare it. For this Bang Bang Chicken skewers recipe, I took inspiration for my favorite recipe for Bang Bang Shrimp to come up with a saucy, slightly spicy, grilled chicken kabobs recipe that is incredible!
Have you had bang bang sauce before? It is so delicious and so addicting and made from a few ingredients that you can find at just about any grocery store. It pairs perfectly with this chicken recipe and can be made outside on a grill, inside on the stovetop using a grill pan, or even in the oven.
How to Make Bang Bang Chicken Skewers
Only a few simple steps separate you from enjoying this delicious grilled chicken recipe.
- Soak the skewers: this is a crucial step when using bamboo skewers. Soaking skewers helps prevent them from burning. If you are using metal skewers, you can skip this step.
- Prepare the chicken and vegetables: trim any excess fat from the chicken breasts, then cut them into bite sized pieces about one inch in size. Cut the peppers and onions into bite-sized pieces as well.
- Season: the bang bang sauce is the star of the show in this recipe, so seasoning the chicken simply involves salt, black pepper and olive oil.
- Assemble the kabobs: thread the chicken and vegetables onto the skewers. I skewered the chicken and vegetables separately because cooking times tend to vary for the chicken and the veggies. You can skewer them all together, but will have better results by separating the chicken and veggies.
- Grill the skewers: pre-heat your grill or grill-pan over medium-high heat. Place the kabobs on the grill and cook until vegetables are tender and chicken is cooked through. Veggies take about 10 minutes while the chicken can take up to 12 minutes to reach an internal temperature of 165 degrees F.
- Make the bang bang sauce: while the kabobs cook, make the bang bang sauce. Bang Bang Sauce is simply a combination of mayo, Thai Sweet Chile Sauce and a few drops of Sriracha.
- Coat the chicken in sauce: When the chicken is just about done, use a brush or a spoon to slather the bang bang sauce over the chicken.
- Make extra sauce for dipping: If you like things extra saucy, double the bang bang sauce recipe and serve extra sauce on the side for dipping.
Tips for making the best Bang Bang Sauce
The base of bang bang sauce is mayonnaise. Start with your favorite brand -a good quality mayo is best.
- Mayo suggestions: Kewpie Mayo, Hellman’s / Best Foods, Duke’s Mayonnaise
- Thai Sweet Chile Sauce: Please note that this is not the same as Heinz Chili Sauce. Thai Sweet Chile sauce cane be found in the international foods aisle at your grocery store. I buy the Mae Ploy brand Sweet Chile Sauce.
- Sriracha: Start with just a couple of drops and work your way up, especially if you have not cooked with Sriracha hot sauce before.
More Chicken Kabob Recipes:
Looking for more delicious chicken kabob recipes? I’ve got you covered!
If you try this recipe for Bang Bang Chicken Kabobs, please leave a comment and let me know what you think, I love to hear from you! Enjoy!
Bang Bang Chicken Kabobs
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1 red bell pepper cut into 1 inch chunks
- 1 medium yellow onion cut into 1 inch chunks
- Bamboo wood skewers
- Olive oil
- salt and black pepper to taste
- ¼ cup mayo
- ¼ cup Thai Sweet Chili Sauce
- 5-6 drops of Sriracha Hot Sauce to taste add more. If you don’t – add a few drops, then taste
- ¼ teaspoon dried parsley
Instructions
- Prepare skewers- if you are using bamboo skewers, soak them in water for 15-20 minutes to help prevent them from burning on the grill. Skip this step if you are using metal skewers.
- Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the red peppers and onions.
- Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill.
- While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.
- When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.
