BANG BANG CHICKEN KABOBS
Most of us are familiar with the infamous crispy shrimp appetizer. We decided to shake thinks up and make it into a healthier main course meal with these grilled bang bang chicken kabobs. We swapped out the seafood, and served it on a stick instead with freshly grilled chunks of juicy chicken slathered in a creamy, sweet & spicy Asian cream sauce.
Author: 4sonrus/Photo credit to 4sonrus.com
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
- ⅓ cup Thai sweet chili sauce
- ½ 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.
