Spicy Grilled Chicken Kabobs with Bang Bang Sauce

These Spicy Chicken Kabobs with Signature Bang Bang Sauce bring bold, balanced flavors to a simple, versatile dish. Tender cubes of marinated chicken are charred on the grill or crisped in the air fryer, then finished with a creamy, spicy-sweet Bang Bang Sauce featuring mayonnaise, Thai sweet chili sauce and sriracha. This easy recipe works well for summer barbecues, weeknight dinners, or party appetizers — and it’s just as fun to serve as it is to eat.

Ingredients

The Chicken:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1″ cubes
• 1 1/2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Wooden skewers (soak in water before using)
• Cooking spray or a light brushing of oil

The Bang Bang Sauce:

• 1 1/4 cups mayonnaise
• 1/3 cup Thai sweet chili sauce
• 2 tablespoons sriracha, or more to taste
• 1 teaspoon honey
• 2 tablespoons fresh lime juice
• Freshly cracked black pepper, to taste

Optional substitutions:

• Mayonnaise: Use Greek yogurt for a lighter sauce; it will be tangier and slightly less creamy.
• Thai sweet chili sauce: A homemade mix of honey and a sweet hot sauce can substitute, though sweetness may vary.
• Sriracha: Swap with another hot sauce if you prefer a different flavor profile or heat level.

Instructions

1. Marinate the chicken: In a large bowl, whisk together the olive oil, paprika, garlic powder, sea salt and black pepper. Add the chicken cubes and toss until evenly coated. Let the chicken sit for at least 15 minutes; for deeper flavor, refrigerate up to 2 hours. Thread the chicken onto wooden skewers, fitting about 3–4 pieces per skewer depending on size.
2. Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, honey, lime juice and a few cracks of black pepper. Whisk until smooth. Reserve about one cup of the sauce for basting while cooking, and keep the remainder for serving.
3. Cook the chicken:
   • Air fryer method: Preheat the air fryer to 400°F (200°C). Lightly spray the basket or tray. Arrange the skewers in a single layer without overcrowding, cook 9–12 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C). Brush with reserved Bang Bang Sauce before serving.
   • Grill method: Preheat the grill to medium-high (about 400°F/200°C). Oil the grates lightly. Grill the skewers 10–13 minutes, turning occasionally, until cooked through and slightly charred. Brush with reserved Bang Bang Sauce just before serving.
4. Serve: Drizzle remaining Bang Bang Sauce over the cooked kabobs and serve immediately with extra sauce on the side for dipping.

• Marination: Even a short 15-minute marination improves flavor; up to 2 hours yields deeper seasoning.
• Prevent burning: Soak wooden skewers for 30 minutes before threading to reduce charring on the grill.
• Adjust spice: Vary the sriracha to control heat. Add more sweet chili sauce or honey to tame spice for sensitive eaters.

• Use a meat thermometer: Cook chicken to 165°F (74°C) to ensure safety without drying it out.
• Grill pan alternative: If you don’t have an outdoor grill, a stove-top grill pan will give a similar char and flavor.
• Double the sauce: Bang Bang Sauce is excellent as a dip, sandwich spread, or drizzle for roasted vegetables—make extra if you like dipping.

• Rice or quinoa: Serve the kabobs over steamed rice or quinoa to soak up the sauce.
• Grilled vegetables: Complement the chicken with bell peppers, zucchini, red onion or asparagus cooked alongside the skewers.
• Crisp salad: A cucumber and herb salad with a light vinaigrette balances the richness of the sauce.
• Beverages: Cold iced tea, a light beer or a crisp white wine pair nicely with the spicy-sweet flavors.

• Calories: 320 kcal
• Carbohydrates: 6 g
• Protein: 28 g
• Fat: 21 g
• Saturated Fat: 4 g
• Polyunsaturated Fat: 6 g
• Monounsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 70 mg
• Sodium: 620 mg
• Potassium: 380 mg
• Fiber: 1 g
• Sugar: 4 g
• Vitamin A: 600 IU
• Vitamin C: 2 mg
• Calcium: 20 mg
• Iron: 1 mg

These kabobs provide a protein-rich main course with moderate calories and fats, plus small amounts of essential vitamins and minerals. Nutrition will vary depending on exact ingredient brands and portion sizes.

Refrigerate: Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.

Reheat: Rewarm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through, or heat in an air fryer at 350°F for 5–6 minutes.

Creative ways to use leftovers:

• Salad topping: Chop leftover chicken and add to salads for a protein boost.
• Wraps or sandwiches: Use the chicken in a wrap with fresh vegetables and a drizzle of Bang Bang Sauce.
• Stir-fry: Toss chopped chicken into a quick vegetable stir-fry for a speedy meal.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Thighs are juicier and can add richness; they may require a few extra minutes of cooking.

Q: What can I substitute for mayonnaise in the Bang Bang Sauce?
A: Greek yogurt or sour cream will work for a lighter, tangier sauce, though the texture and richness will change.

Q: How can I make this recipe less spicy?
A: Reduce the amount of sriracha or omit it entirely, then increase the Thai sweet chili sauce or honey to balance the flavor.

Q: Can I prepare the kabobs ahead of time?
A: Yes. You can marinate the chicken and assemble skewers up to a day in advance; keep them refrigerated until cooking.

• Creamy Chicken and Orzo with Broccoli and Cheddar
• Potatoes Romanoff

These Spicy Chicken Kabobs with Signature Bang Bang Sauce are an easy, crowd-pleasing recipe that delivers bold flavor with minimal fuss. Whether you grill them outdoors or cook them in an air fryer, the combination of seasoned chicken and creamy, spicy sauce makes for a memorable meal. Feel free to experiment with vegetables on the skewers, adjust the heat to taste, and double the sauce for extra dipping. Enjoy!