Ingredients
Scale
- 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
- Wooden skewers, soaked in water for 30 minutes
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 teaspoons Sriracha (or more to taste)
- 2 tablespoons honey
Instructions
- Soak wooden skewers in water for at least 30 minutes before use.
- In a large bowl, combine chicken cubes, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Thread 4-5 pieces of chicken onto each skewer.
- In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
- Pour half of the sauce into a separate bowl and set aside for serving.
- Brush the remaining sauce evenly over the chicken skewers.
- For grilling: Preheat grill to medium-high (400-450°F). Grill skewers for 18-22 minutes, turning every 5-6 minutes, until internal temperature reaches 165°F. Optionally brush with remaining sauce while grilling.
- For air frying: Preheat air fryer to 400°F. Place skewers in a single layer and air fry for 10-12 minutes, flipping halfway through, until chicken reaches 165°F.
- Serve skewers drizzled or brushed with the reserved bang bang sauce.
Notes
Soaking wooden skewers prevents burning during cooking. Reserve some bang bang sauce before brushing raw chicken to avoid contamination and use it as a dipping sauce. Both grilling and air frying yield juicy, flavorful chicken skewers.
- Prep Time: 15 minutes
- Cook Time: 12-22 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg