👩🍳 Instructions
-
1
Prepare the chicken: In a medium bowl, combine the diced chicken with olive oil, soy sauce, garlic powder, onion powder, black pepper, and a pinch of salt. Toss to coat evenly. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
-
2
Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and optional honey or maple syrup until smooth and well combined. Taste and adjust spice or sweetness as desired. Set aside.
-
3
Preheat the grill: Preheat your outdoor grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
-
4
Assemble the skewers: Thread the marinated chicken pieces onto the prepared skewers. Aim for 4-5 pieces per skewer, ensuring they are packed fairly tightly but not squished.
-
5
Grill the chicken: Place the skewers on the hot grill. Cook for 2-3 minutes per side, rotating every few minutes, until the chicken is cooked through and has developed nice char marks. The internal temperature of the chicken should reach 165°F (74°C).
-
6
Serve: Remove the cooked chicken skewers from the grill and transfer them to a serving platter. Drizzle generously with the prepared Bang Bang sauce. Garnish with fresh cilantro or green onions if desired. Serve immediately with extra sauce on the side for dipping.
💡 Notes
For a spicier kick, increase the Sriracha in the sauce. If you prefer less heat, reduce it or omit it entirely. These skewers are also delicious cooked in a cast-iron grill pan on the stovetop or baked in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
38g
Total Fat
20g
Saturated Fat
5g
Carbs
25g
Fiber
1g
Sugar
15g
Sodium
750mg
Cholesterol
100mg
