Bang Bang Chicken Kebabs
For these bang bang chicken kebabs combine mayonnaise and sweet Thai chili sauce with a little sriracha to make a tangy, spicy-sweet basting and dipping sauce. Serve these grilled chicken and vegetable skewers with steamed rice or cauliflower rice.
Ingredients
Method
- Combine chicken breast pieces, buttermilk, and 2 tablespoons sriracha in a bowl. Stir to combine, and let stand at room temperature while the grill heats.
- Preheat an outdoor grill for medium heat.
- Thread chicken pieces, bell pepper wedges, onion wedges, and mushrooms onto metal skewers, alternating and evenly dividing the chicken and vegetables.
- For bang bang sauce, stir remaining sriracha, sweet Thai chili sauce, soy sauce, mayonnaise, onion powder, garlic powder, and salt together in a small bowl. Reserve 1/2 of the sauce for serving.
- When the grill is hot, pour cooking oil on a folded paper towel, and use tongs to oil the hot grill grates.
- Place skewers on the oiled grates, brush skewers with sauce, close the grill lid and grill 2 to 3 minutes. Turn skewers a quarter turn, brush with sauce, close the lid and grill 2 to 3 minutes. Repeat until all sides are lightly charred, chicken is no longer pink at the center, and juices run clear, 4 to 8 minutes more. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
- Remove skewers from the grill to a serving platter, tent with foil, and allow to rest for 5 to 10 minutes.
- Garnish with thinly sliced green onion and lime wedges. Serve with reserved sauce.
Leave a Reply