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Bang Bang Chicken Kabobs

Bang bang chicken kabobs with grilled chicken and a creamy spicy bang bang sauce. Sweet chili, sriracha, and honey make an orange-white drizzle that clings to charred, juicy skewers.
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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
Ingredients Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts
  • 2 tbsp olive oil
  • 0.5 salt
  • 0.5 pepper
  • 1 bell peppers
  • 1 onions
  • 1 wooden skewers Soak in water to prevent burning.
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.

Method
 

Season and prep for marinating
  1. Pat the cubed chicken breasts dry, then coat with olive oil, salt, and pepper for even coverage.
  2. Thread the chicken and bell peppers and onions onto soaked wooden skewers, leaving small gaps so the edges char evenly.
  3. Marinate the skewers for 30 minutes in the refrigerator.
Grill
  1. Preheat the grill to medium-high heat, then grill the kabobs for 5-6 minutes per side, turning once, until the chicken is cooked through and lightly charred.
Make the bang bang sauce and serve
  1. Whisk mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy.
  2. Drizzle the bang bang sauce over the grilled kabobs while warm.
  3. Garnish with green onions and sesame seeds, then serve with extra sauce on top if desired.

Notes

For the best texture, keep the skewers slightly spaced and don’t overcook—pull when the chicken is just done so it stays juicy after drizzling. Refrigerate leftovers in a sealed container for up to 3 days; freeze the cooked kabobs without the sauce for up to 2 months. To make it dairy-free, use a plant-based mayonnaise in the bang bang sauce.