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Bang Bang Chicken Kabobs

Bang bang chicken kabobs with grilled, juicy chicken and colorful bell pepper-onion skewers, finished with a creamy spicy bang bang sauce. The sweet chili, sriracha, and honey blend into an orange-white drizzle that clings to every bite.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken Kabobs
  • 2 lb chicken breasts cubed
  • 2 tbsp olive oil
  • 0.5 salt and pepper to taste
  • 2 bell peppers and onions for skewering cut into chunks
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
To Assemble
  • 1 wooden skewers, soaked
  • 1 green onions sliced
  • 1 sesame seeds

Equipment

  • 1 grill

Method
 

Marinate and Skewer
  1. Season the chicken with olive oil, salt, and pepper, tossing until evenly coated. Let the seasoned chicken rest for 30 minutes at room temperature (marinating) so flavors sink in.
  2. Thread the chicken and bell peppers and onions for skewering onto the wooden skewers, alternating pieces for even cooking. Arrange the skewers so everything sits fairly tight with minimal gaps.
Grill the Kabobs
  1. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 5-6 minutes per side until the chicken is cooked through and has grill marks.
  2. Flip the kabobs halfway through the total cook time to brown both sides evenly. Grill for an additional 5-6 minutes per side on medium-high heat until the vegetables are tender-crisp.
Make Sauce and Serve
  1. Mix mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Taste and adjust the heat by adding a little more sriracha if you want it hotter.
  2. Drizzle the bang bang sauce over the grilled kabobs while they’re warm. Let it pool slightly in the crevices so each bite gets sauce.
  3. Garnish with green onions and sesame seeds right before serving. Finish with a final light drizzle for that orange-white sauce look.

Notes

Pro tip: Soak the wooden skewers for at least 30 minutes so they don’t scorch on the grill. Refrigerate leftovers in a sealed container for up to 3 days; reheat kabobs gently and drizzle sauce after warming. Freezing is not recommended because the mayonnaise-based sauce can separate after thawing. For a lighter option, swap mayonnaise for light mayo or Greek yogurt to keep it creamy with less fat.