Bang Bang Chicken Kabobs

Bang bang chicken kabobs with grilled, juicy chicken and a creamy spicy bang bang sauce. Cubed chicken and colorful peppers-onions cook quickly on skewers, then get drizzled with sweet chili, sriracha, and honey.

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Prep Time 20

Cook Time 12

marinating 30

Total Time 1 2

Servings: 6 servings

Course: Main Dish

Cuisine: Asian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Kabobs

2 lb chicken breasts
2 tbsp olive oil
1 salt
1 black pepper
1 bell peppers and onions for skewering
1 wooden skewers soaked

Bang Bang Sauce

0.5 cup mayonnaise
0.25 cup sweet chili sauce
2 tbsp sriracha
1 tbsp honey
1 green onions for garnish
1 sesame seeds for garnish

Equipment

1 sheet pan
1 grill

Method

Marinate and season

Season the cubed chicken with olive oil, salt, and pepper, ensuring even coating with no dry spots.
Let the seasoned chicken rest 30 minutes so the flavors absorb, keeping it covered in the refrigerator.

Assemble skewers

Thread the chicken and bell peppers and onions onto soaked wooden skewers, leaving a little space between pieces for even grilling.

Grill the kabobs

Grill the kabobs over medium-high heat for 5-6 minutes per side, turning once, until the chicken is cooked through and has browned edges.

Make and finish with sauce

Mix mayonnaise, sweet chili sauce, sriracha, and honey until smooth and glossy.
Drizzle the bang bang sauce over the grilled kabobs right before serving.
Garnish with green onions and sesame seeds for a fresh, speckled finish.

Notes

Pro tip: Pre-soak wooden skewers for at least 30 minutes (while the chicken rests) to reduce charring. Refrigerate leftovers in a sealed container up to 3 days; freeze chicken kabobs without sauce up to 2 months, then reheat and drizzle fresh sauce. For a lighter option, use reduced-fat mayonnaise in the bang bang sauce while keeping the sweet chili and sriracha ratios the same.