Description
These Bang Bang Chicken Skewers are a flavorful and spicy grilled chicken recipe featuring tender marinated chicken cubes coated in a creamy, tangy, and spicy Bang Bang sauce. Perfect for summer BBQs or quick weeknight dinners, the chicken is marinated, skewered, and grilled to juicy perfection, then served with a zesty sauce and garnished with fresh green onions and sesame seeds.
Ingredients
Scale
For the Chicken Marinade
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
For Grilling and Garnish
- Bamboo skewers, soaked in water for at least 30 minutes
- 2 tablespoons vegetable oil, for grilling
- Chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes, soy sauce, rice vinegar, cornstarch, grated ginger, minced garlic, salt, and black pepper. Mix well to evenly coat the chicken pieces with the marinade.
- Refrigerate the Chicken: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to thoroughly infuse into the chicken.
- Prepare the Bang Bang Sauce: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce, honey, garlic powder, and red pepper flakes until smooth. Cover and refrigerate until ready to serve.
- Skewer the Chicken: Thread the marinated chicken cubes onto the soaked bamboo skewers, leaving a little space between each piece for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat and oil the grates to prevent sticking.
- Oil and Grill the Skewers: Brush the chicken skewers with vegetable oil to enhance charring and prevent sticking, then place them on the grill.
- Cook the Chicken: Grill the skewers for 8-10 minutes, turning occasionally to achieve an even char on all sides. Cook until the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked.
- Serve: Remove the skewers from the grill and serve hot with the prepared Bang Bang sauce on the side. Garnish with chopped green onions and sesame seeds if desired for added flavor and presentation.
Notes
- Soak bamboo skewers for at least 30 minutes beforehand to prevent burning on the grill.
- Adjust the amount of sriracha in the sauce to your preferred spice level.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- The marinade can be made a few hours in advance to enhance flavor.
- Serve with steamed rice, grilled vegetables, or in lettuce wraps for a complete meal.
