Description
The tender chicken chunks sizzle over the heat, then get drenched in a luscious sweet-spicy sauce with garlic and ginger. Fresh cilantro and green onions add brightness, while a squeeze of lime rounds out each bold, flavor-packed bite.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 8 bamboo skewers
- 2 tablespoons cilantro chopped
- 1 tablespoon green onion chopped
- 4 lime wedges
Instructions
- Soak the bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
- Cut the chicken breasts into 1 inch cubes and place them in a mixing bowl.
- Add salt, black pepper, garlic powder, smoked paprika, and olive oil to the bowl, then toss to coat the chicken evenly.
- Thread the seasoned chicken pieces onto the soaked skewers, leaving a small gap between each piece.
- Preheat the grill to medium high heat or preheat the oven to 400°F if baking.
- Grill the skewers for about 10 minutes, turning once halfway, until the chicken is cooked through, or bake on a sheet for 15 minutes.
- While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, minced garlic, and grated ginger in a small bowl.
- Brush the prepared bang bang sauce over the hot skewers, then garnish with chopped cilantro, chopped green onion, and serve with lime wedges.
Notes
- Adjust the amount of sriracha to control the spice level.
- Soaking the skewers helps prevent charring on the grill.
- Full fat mayonnaise creates a creamier sauce.
- Serve immediately for best texture and flavor.