Bang Bang Chicken Kebabs
For these bang bang chicken kebabs, combine mayonnaise and sweet Thai chili sauce with a little Sriracha to make a tangy, spicy-sweet basting and dipping sauce. Serve these grilled chicken and vegetable skewers with steamed rice or cauliflower rice.
Ingredient
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- 3/4 cup buttermilk
- 1/4 cup plus 2 tablespoons Sriracha, divided
- 1 red bell pepper, cut into 2-inch pieces
- 1 green bell pepper, cut into 2-inch pieces
- 1 onion, cut into 2-inch wedges
- 8 mushrooms, stems removed
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons soy sauce
- 1/2 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil, for oiling grill grates
- 2 green onions, thinly sliced
- 1 lime, cut into wedges (optional)
Direction
- Combine chicken breast pieces, buttermilk, and 2 tablespoons sriracha in a bowl. Stir to combine, and let stand at room temperature while the grill heats.
- Preheat an outdoor grill for medium heat.
- Thread chicken pieces, bell pepper wedges, onion wedges, and mushrooms onto metal skewers, alternating and evenly dividing the chicken and vegetables.
- For bang bang sauce, stir remaining sriracha, sweet Thai chili sauce, soy sauce, mayonnaise, onion powder, garlic powder, and salt together in a small bowl. Reserve 1/2 of the sauce for serving.
- When the grill is hot, pour cooking oil on a folded paper towel, and use tongs to oil the hot grill grates.
- Place skewers on the oiled grates, brush skewers with sauce, close the grill lid and grill 2 to 3 minutes. Turn skewers a quarter turn, brush with sauce, close the lid and grill 2 to 3 minutes. Repeat until all sides are lightly charred, chicken is no longer pink at the center, and juices run clear, 4 to 8 minutes more. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
