Bang Bang Chicken Kabobs

Most of us are familiar with the shrimp version, but we’ve swapped out the seafood and served it on a stick with these grilled Bang Bang Chicken Kabobs.

Bang Bang Chicken Kabobs 3

Freshly grilled chunky chicken skewers are slathered in a creamy, sweet & spicy sauce. It’ll leave you lickin’ fingers, plates, and definitely beggin’ for more.

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.

Bang Bang Chicken Kabobs

And then there was that one day that I made a double batch of sauce, but after digging through our gargantuan chest freezer discovered that there wasn’t actually a second bag of shrimp lurking at the bottom.

I made our regular batch, but what to do with all that extra sauce? Also, we had company coming and one batch wasn’t going to be enough to feed us all. Then I remembered the chicken breasts I had thawing the the refrigerator, and my eyes slowly slid back to that extra bowl of bang bang sauce.

I’m always on the lookout for anything new to do with chicken– so mixing the two was one idea I had to try. Like yesterday.

Bang Bang Chicken Kabobs 2

I threaded thick chunks of marinaded chicken onto skewers and grilled them until they were cooked through with a nice char on the outside and moist and juicy inside.

We served them fresh off the grill, dripping with extra sweet and spicy bang bang sauce. A fresh garden salad was the perfect way to round it out and turn it into a filling Summer meal.

 

Bang Bang Chicken Kabobs

Skewers full of juicy chunks of grilled marinaded chicken are slathered in a yummy sweet & spicy sauce.
4.41 from 25 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

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

recipe adapted from Creme De La Crumb

 

Bang Bang Chicken Kabobs

8 thoughts on “Bang Bang Chicken Kabobs

  1. 5 stars
    I have made this recipe 3 times now it’s very good but needed salt and garlic you cant marinade for 15 min either or it has no flavor. That being said with the modifications and at least 2 hours marinade time it’s really good.

  2. I’m always looking for something new to do with chicken – I’ll try this over the week-end when we plan to grill.

    I’d marinate for at least an hour and add lots more garlic and siracha !

    1. A longer marinade time will really allow the flavors to permeate the meat 🙂 You can never go wrong with more garlic, but with feeding younger kids I do have to watch how spicy I make things, especially when I use sriracha as I can be a bit heavy handed with it.

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