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Bang Bang Chicken Skewers

Crispy and tender Bang Bang Chicken Skewers, drizzled in a creamy, spicy sauce, are perfect for family gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breast, cubed
  • 2 tablespoons olive oil (or your favorite Halal cooking oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For the Sauce
  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (or to taste)
For Garnish
  • to taste fresh cilantro or green onions for garnish

Method
 

Preparation
  1. Start by washing and cubing your chicken breast, ensuring uniform size for even cooking.
  2. In a bowl, combine the cubed chicken with olive oil, garlic powder, paprika, salt, and black pepper. Allow it to marinate for at least 15 minutes.
  3. If you have time, letting it sit for up to an hour in the refrigerator will enhance the flavors.
Cooking
  1. If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
  2. Preheat your grill or pan over medium heat. Cook the skewers for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and has a golden-brown exterior.
  3. In a separate bowl, mix the mayonnaise, sweet chili sauce, and sriracha. Adjust the spice level to your liking.
  4. Once the skewers are cooked, remove them from the heat. Drizzle the Bang Bang sauce over the skewers or serve it alongside for dipping. Garnish with fresh cilantro or green onions.

Notes

Store leftover skewers in an airtight container in the refrigerator for 3 to 4 days. For best reheating results, use a toaster oven or skillet rather than a microwave. You can freeze the skewers (before cooking) for up to three months.