Ingredients
Equipment
Method
Step 1: Prepare the Skewers
- Soak wooden skewers in water for at least 30 minutes to prevent burning. Thread chicken pieces onto skewers, leaving small spaces between each piece for even cooking.
Step 2: Season the Chicken
- Pat chicken cubes completely dry with paper towels. Season evenly with salt, black pepper, and garlic powder. Drizzle with olive oil and toss to coat all pieces thoroughly.
Step 3: Make the Bang Bang Sauce
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, fresh lime juice, and honey (if using). Taste and adjust spice level – the sauce should be creamy with a nice kick. Set aside half for serving.
Step 4: Preheat the Grill
- Heat grill or grill pan to medium-high heat (about 400-450°F). Clean and lightly oil the grates to prevent sticking.
Step 5: Grill the Chicken
- Cook skewers for 5-6 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and has beautiful grill marks. Don't move them too early – let them develop that perfect sear!
Step 6: Sauce and Serve
- Remove chicken from grill and immediately brush with half of the bang bang sauce while still hot. Arrange on serving platter, garnish with chopped green onions and sesame seeds. Serve with remaining sauce for dipping and fresh lime wedges.
Notes
Chicken Selection: Chicken thighs stay much juicier than breasts and are more forgiving if slightly overcooked. Cut pieces evenly for consistent cooking.
Heat Level: Start with 2 tablespoons sriracha if you're sensitive to heat. You can always add more, but you can't take it back!
Make-Ahead Tips:Chicken can be threaded and seasoned up to 4 hours ahead. Store covered in refrigerator. Sauce keeps in the refrigerator for up to 1 week.
Storage: Leftover cooked chicken keeps for 3 days refrigerated. Reheat gently in microwave or enjoy cold in salads.
Indoor Cooking: No grill? Use a grill pan, cast iron skillet, or even bake at 425°F for 15-18 minutes, turning once.
Nutrition Information (per serving, based on 6 servings)
- Calories:** 285
- Total Fat:** 16g
- Saturated Fat:** 3g
- Cholesterol:** 95mg
- Sodium:** 580mg
- Total Carbohydrates:** 8g
- Dietary Fiber:** 1g
- Total Sugars:** 6g
- Protein:** 28g
- Vitamin C:** 8% DV
- Iron:** 6% DV
- Total Fat:** 16g
- Saturated Fat:** 3g
- Cholesterol:** 95mg
- Sodium:** 580mg
- Total Carbohydrates:** 8g
- Dietary Fiber:** 1g
- Total Sugars:** 6g
- Protein:** 28g
- Vitamin C:** 8% DV
- Iron:** 6% DV