Description
Delicious Bang Bang Chicken Kabobs with a spicy kick, perfect for grilling!
Ingredients
Scale
- 2½ pounds chicken breasts (cut into 1½” pieces)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1/4 cup Kewpie mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large glass mixing bowl, add the diced chicken, chili powder, garlic powder, onion powder, and olive oil. Mix to combine, then cover with plastic wrap and marinate in the fridge for 2-24 hours.
- Preheat the grill to about 335 degrees.
- Place the wooden skewers into a shallow baking dish and cover with water. Soak for at least 30 minutes—1 hour so the sticks don’t burn while the chicken cooks.
- Once the wooden skewers have soaked, remove the chicken from the marinade and thread the pieces onto the kabob sticks. Be sure to evenly space the chicken so it will cook evenly.
- In a small bowl, combine the mayonnaise, chili sauce, Sriracha, honey, salt, and pepper to make the Bang Bang sauce.
- Place the chicken kabobs on the preheated grill. Cook the kabobs for about 10 minutes, or until the chicken is golden brown. Turn the chicken over, brush with the Bang Bang sauce, and cook for another 5-7 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- Once cooked, remove the kabobs from the grill and let them rest on a platter for about 5 minutes.
- Serve warm, sprinkled with sesame seeds if desired. Enjoy!
Notes
- For added flavor, marinate the chicken for the full 24 hours.
- Make sure to use soaked skewers to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg