Bang Bang Chicken Skewers
Juicy chicken, coated in tangy bang bang sauce, cooked perfectly in the air fryer, oven, or on the grill. Enjoy as a satisfying meal or a tasty party snack!
Servings: 6 skewers
Ingredients
Chicken:
- 1 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 2 tablespoons virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- wooden skewers soaked in water for 30 minutes
Bang Bang Sauce:
- ½ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 1 tsp Sriracha (or more, to taste)
- 1 Tbsp honey
- parsley for garnish
Instructions
- Mix together cubed chicken, oil, paprika, garlic powder, salt, and pepper until the chicken is evenly coated.
- Thread 4-5 chicken cubes onto each skewer, working through them one at a time. Tip: To prevent skewers from burning, soak them in cold water for about 30 minutes before use.
- In a small bowl, stir together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined, yielding approximately 1 ¾ cups of bang bang sauce.
- Divide the sauce in half, placing one portion in a separate bowl for later use. Use the remaining sauce to brush over the chicken skewers, ensuring an even coating.
- Preheat your air fryer for 5 minutes.
- Arrange the skewers in a single layer in the air fryer basket, working in batches if necessary depending on the size of your air fryer.
- Air fry at 400°F for 12-15 minutes, flipping the skewers halfway through. Ensure the chicken reaches an internal temperature of 165°F to ensure it's thoroughly cooked.
- Once done, transfer the skewers to a plate and generously brush them with the reserved bang bang sauce and sprinkle parsley on top.
Notes
- This recipe makes about 5-7 chicken skewers.
- Oven Instructions: Preheat the oven to 400°F (200°C) and arrange the skewers on a lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until the chicken is fully cooked.
- Grilling Instructions: Assemble the skewers as directed and grill over medium-high heat for 6 to 8 minutes per side. Baste towards the end until sauce caramelizes and chicken reaches 165°F internally. Transfer to a platter, baste with reserved sauce, and serve.