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Bang Bang Chicken Kabobs

Bang Bang Chicken Kabobs with grilled, juicy chicken skewers and a creamy spicy bang bang sauce. Sweet chili, sriracha, and honey create a sticky orange-white drizzle that clings to every bite.
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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
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts Cubed for even cooking.
  • 2 tbsp olive oil
  • 0.5 salt
  • 0.25 pepper
  • 1 bell peppers and onions for skewering Cut into bite-size pieces for skewering.
  • 1 wooden skewers, soaked Soak to prevent burning on the grill.
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 grill

Method
 

Season and marinate
  1. Season the cubed chicken with olive oil, salt, and pepper until evenly coated, then set it aside to marinate for 30 minutes.
  2. Soak the wooden skewers in water while the chicken marinates to help prevent burning.
Skewer
  1. Thread the chicken and bell peppers and onions onto the soaked skewers with pieces packed loosely so they cook evenly.
Grill the kabobs
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, flipping once, until the chicken is cooked through and shows light char marks.
Make and drizzle sauce
  1. Mix mayonnaise, sweet chili sauce, sriracha, and honey until smooth, creamy, and orange-white in color.
  2. Drizzle the bang bang sauce generously over the grilled kabobs.
  3. Finish by garnishing with green onions and sesame seeds for a fresh, crunchy top note.

Notes

For the juiciest kabobs, cut chicken into even cubes and don’t overcook—pull from the grill as soon as the centers are done. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for the best texture. If you want a lighter sauce, swap mayonnaise for light mayo (or Greek-yogurt-based mayo) while keeping the same sweet chili, sriracha, and honey ratio.