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Bang Bang Chicken Kabobs

Bang Bang Chicken Kabobs with creamy spicy bang bang sauce—grilled chicken and colorful peppers-onions skewers finished with a sweet chili–sriracha drizzle. Expect juicy, char-kissed kabobs and an orange-white sauce look with sesame and green onion garnish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Kabobs
  • 2 lb chicken breasts cubed
  • 2 tbsp olive oil
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 1 bell peppers and onions for skewering
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 wooden skewers soaked
  • 1 green onions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate and prep
  1. Season the cubed chicken with olive oil, salt, and pepper until evenly coated, then set it aside to marinate for 30 minutes.
Skewer
  1. Thread the chicken and bell peppers and onions onto the soaked wooden skewers with even spacing.
Grill
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, turning once, until cooked through and lightly charred.
Make the bang bang sauce
  1. Mix mayonnaise, sweet chili sauce, sriracha, and honey until smooth and pourable.
Serve
  1. Drizzle the bang bang sauce over the grilled kabobs so it streams in ribbons.
  2. Garnish with green onions and sesame seeds for a fresh finish and visible speckle.

Notes

For best texture, cut chicken into similar-size cubes so all pieces finish at the same time on the grill. Refrigerate leftover kabobs covered for up to 3 days; freeze cooked kabobs for up to 2 months (sauce separately for best consistency). For a lighter option, use light mayonnaise to reduce calories without changing the sweet-chili heat balance.