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Bang Bang Chicken Kabobs

Bang Bang chicken kabobs with creamy spicy bang bang sauce—grilled until juicy and finished with a sweet chili, sriracha, and honey drizzle. Threaded chicken and peppers char quickly for a bold Asian fusion skewers vibe.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skewers
  • 2 lb chicken breasts
  • 2 tbsp olive oil
  • 0.25 salt and pepper
  • 1 bell peppers and onions for skewering
  • 1 wooden skewers Soak before grilling.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 green onions For garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 grill

Method
 

Marinate and prep
  1. Season the cubed chicken with olive oil, salt, and pepper, then set it aside to marinate for 30 minutes while you prepare the skewers.
  2. Soak the wooden skewers until pliable, so they don’t scorch on the grill.
Skewer and grill
  1. Thread the chicken and the bell peppers and onions onto the soaked skewers, arranging pieces so they cook evenly.
  2. Grill the kabobs over medium-high heat for 5-6 minutes per side, until the chicken is cooked through and has grill marks.
Make and finish with bang bang sauce
  1. Mix mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy.
  2. Drizzle the bang bang sauce over the hot grilled kabobs so it clings to the charred edges.
  3. Garnish with green onions and sesame seeds for a fresh, toasted finish.

Notes

For the best flavor and juiciness, marinate the chicken for the full 30 minutes (don’t skip it even if the sauce is ready fast). Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs up to 2 months (sauce may separate—stir before reheating). Dietary swap: use light mayonnaise to reduce calories while keeping the creamy texture.