Bang bang chicken kabobs are a take on the infamous Bonefish grill shrimp appetizer. Instead of seafood, we use freshly grilled chunks of juicy chicken and slather them in the same sweet & spicy Asian cream sauce. It’ll leave you lickin’ fingers, plates, and definitely beggin’ for more!
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Bonefish Grill makes the world’s best crispy fried shrimp, tossed in an iconic creamy sauce that features both heat & sweet.
It’s one of our favorite treats, both to commemorate special occasions and even just when we need some Mommy & Daddy time.
A basket of those bad boys shared over a drink, and we’re recharged and reconnected from date night.
When we can’t get out, no worries– the sauce is easy enough to recreate at home.
And when you make it at home, you can get creative and put it on everything.
Including delicious grilled chicken skewers for the same finger food feel, but in a dish guaranteed to satisfy the non-seafood fans.
What is Bang Bang Sauce?
Bang bang sauce is the sweet, spicy sauce that comes with Bonefish Grill’s Bang Bang shrimp.
It’s a mayo and sour cream based concoction dressed up with Thai sweet chili sauce, Sriracha, and honey for a zippy delight.
Ingredients
To make these you’ll need:
- Chicken- boneless skinless chicken breasts cut into bite sized pieces
- Olive oil– To help keep the chicken moist and prevent it from sticking to the grill
For the sauce (the best part!), you’ll need:
- Mayo– Use real mayo not mayonnaise style dressing.
- Sour cream– I recommend using full fat for the best texture and flavor.
- Dijon mustard– For a bit of vinegary bite.
- Thai sweet chili sauce– You can buy this in the Asian foods section of the grocery store near the sriracha.
- Sriracha– You can use more to make it spicier.
- Honey– To give it just a hint of sweet.
How to Make
To make this, start by making the bang bang sauce by whisking all the sauce ingredients together in a small bowl.
Then, put the chopped chicken into a large zip-locking bag or a tupper ware dish with half of the bang bang sauce and seal the bag or dish.
Give everything a good swish to coat the chicken and then refrigerate the chicken for at least 15 minutes.
While the chicken is getting happy, preheat the grill and lightly brush the hot grill with olive oil.
Once the grill is nice and hot, thread the chicken pieces onto your skewers.
Cook the chicken skewers on the hot grill and cook about 4-5 minutes before flipping the skewers and cooking an additional 4-5 minutes.
When the chicken is cooked through and the outside has begun to char, remove it from the grill and transfer it to a serving platter.
Pour the remaining sauce over the chicken skewers and serve immediately.
Enjoy!
Grilling Isn’t An Option- Can These Chicken Kabobs Be Baked?
Yes, you can bake these kabobs if it’s colder than a frog’s tail outside or you don’t have a grill.
To make them in the oven, prepare the kabobs as instructed above but transfer them to an oven safe baking dish or a rimmed baking sheet instead of a grill.
Make sure whichever you use, you lightly spray them with non stick cooking spray beforehand.
Bake the skewers at 450 degrees for 15 minutes, or until the chicken is cooked through but still juicy.
Then, to mimic the chargrilled effect, turn the oven to broil and continue cooking just until the kabobs have a little bit of that crispy charred look around the edges that a grill would give.
This shouldn’t take more than 1 – 2 minutes tops. Make sure you watch them very closely so they don’t burn while broiling.
Spread them with additional bang bang sauce and serve!
What kind of skewers should I use?
When making kabobs, make sure you take a minute or two to think about what ingredients you’re working with and what kind of skewer will work best for this recipe.
I like using metal skewers.
There’s no soaking or prep work involved to use them, they’re reusable, and I never have to worry about splintering. I have kids, crazier things have happened here!
Flat metal skewers work better at holding kabobs in place which can be helpful if your recipe requires turning or flipping.
Rope skewers are convenient when trying to make pretty presentations, but will allow food to spin around and can be a hassle to rearrange on the grill once hot from cooking.
Meanwhile, if using wooden skewers you need to plan ahead so that you have time to properly prep and soak them.
Soak your wooden skewers for 15 minutes minimum, and up to 30 minutes before using them in your recipe.
They will dry out during baking/grilling, without getting burnt or catching on fire.
A little prep work, and your skewers will be safe even when the heat is on!
Tips and Tricks
- Adjust the heat level in the sauce by adding more or less sriracha to suit your tastes.
- These skewers pair really well with a fresh garden salad for a light summer dinner.
- Make sure to let the chicken marinade in the sauce before cooking so it tenderize the chicken and infuses it with flavor.
Need Some Other Grilling Inspiration? Check out these other great Kebab ideas
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Bang Bang Chicken Kabobs
Ingredients
For The Chicken
- 3-4 boneless skinless chicken breasts cut into bite sized pieces
- olive oil
For The Sauce
- 2 tbsp mayo
- 4 tbsp sour cream
- 1 tsp Dijon mustard
- 1/3 cup Thai sweet chili sauce
- 1/2 tsp sriracha
- 1 tsp honey
Instructions
- In a small bowl whisk together all the ingredients for the bang bang sauce until evenly incorporated and smooth.
- Put the chopped chick into a large zip-locking bag or a tupperware dish. Add in half of the bang bang sauce, and seal the bag or dish. Give everything a good swish around to coat and then refrigerate the marinaded chicken for at least 15 minutes.
- Preheat the grill and lightly brush the hot grill with olive oil. Thread the chicken pieces onto your skewers (if using wooden ones make sure you pre-soaked them to prevent burning).
- Transfer the chicken to the hot grill and cook about 4-5 minutes before flipping the skewers and cooking an additional 4-5 minutes. When the chicken is cooked through and the outside has begun to char, remove it from the grill and transfer it to a serving platter. Pour the remaining sauce over the chicken skewers and serve immediately.
Notes
- Adjust the heat level in the sauce by adding more or less sriracha to suit your tastes.
- These skewers pair really well with a fresh garden salad for a light summer dinner.
- Make sure to let the chicken marinade in the sauce before cooking so it tenderize the chicken and infuses it with flavor.
Nutrition
recipe adapted from Creme De La Crumb
recipe originally published July 9, 2016
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Vicki says
Delicious! Moist and flavorful. I grilled this on a grill mat and it worked out great.
I only marinated for 15 minutes, next time I will give it more time.
Amy says
I’ve made these indoors on a grill pan. I’ve also made them twice when camping on the Blackstone grill, served with veggie fried rice, and have gotten rave reviews from our friends. It’s an absolute keeper of a recipe.
4sonsrus says
Oh, now I want to try them on my Blackstone. Great tip!