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Bang Bang Chicken Kabobs

Bang Bang Chicken Kabobs with sweet chili, sriracha, and honey—juicy grilled chicken threaded with peppers and onions. Creamy bang bang sauce gets drizzled on hot kabobs for an orange-white, spicy-sweet finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Kabobs
  • 2 lb chicken breasts cubed
  • 2 tbsp olive oil
  • 1 salt and pepper to taste
  • 1 bell peppers and onions cut for skewering
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
To serve & skewer setup
  • 1 wooden skewers soaked
  • 1 green onions garnish
  • 1 sesame seeds garnish

Equipment

  • 1 grill

Method
 

Marinate and season the chicken
  1. Season the cubed chicken with olive oil, salt, and pepper, then let it marinate for 30 minutes.
  2. Soak the wooden skewers so they don’t scorch on the grill.
Build the kabobs
  1. Thread the chicken and bell peppers and onions onto the soaked skewers, leaving a little space between pieces for even cooking.
Grill the kabobs
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, turning once, until the chicken is cooked through with lightly charred edges.
Mix and finish with bang bang sauce
  1. Stir together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy.
  2. Drizzle bang bang sauce over the grilled kabobs while they’re hot.
  3. Garnish with green onions and sesame seeds for a bright finish.

Notes

For best texture, let the chicken rest on the skewers for 2 minutes after grilling so the juices settle before saucing. Refrigerate leftovers in a sealed container for up to 3 days; freeze the cooked kabobs without the sauce for up to 2 months. If you want a lighter option, use light mayonnaise or Greek yogurt-based mayo-style dressing for a tangy, creamy sauce.