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Bang Bang Chicken Kabobs — Grilled Sweet-Spicy Creamy Skewers for Family Dinners Pinterest recipe pin

Grilled Bang Bang Chicken Kabobs

Juicy grilled chicken kabobs brushed with a sweet-spicy creamy bang bang sauce that’s stabilized with yogurt for a family-friendly, grillable main dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs trimmed and cut into 1-inch pieces
  • 1 tablespoon neutral oil vegetable or canola
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sweet chili sauce
  • 1 tablespoon honey
  • 1 to 2 teaspoons sriracha adjust to taste
  • 1 tablespoon lime juice
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon cornstarch
  • 1 tablespoon cold water
Optional toppings
  • 2 tablespoons chopped roasted peanuts optional
  • 2 tablespoons thinly sliced scallions optional

Equipment

  • 1 Gas or charcoal grill with lid
  • 1 Instant-read thermometer
  • 1 12-inch metal skewers or soaked wooden skewers
  • 1 Medium mixing bowl

Method
 

Preparation
  1. Trim and cut chicken into uniform 1-inch pieces, then toss with oil, 1/2 teaspoon salt, and pepper; let rest while preparing sauce and skewers.
  2. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make the sauce
  1. Whisk together mayonnaise, Greek yogurt, sweet chili sauce, honey, sriracha, lime juice, and soy sauce in a medium bowl.
  2. Mix cornstarch and cold water to make a slurry, then warm the sauce gently in a small saucepan for about 1 minute, whisking while adding the slurry until slightly thickened; cool to room temperature.
Skewer and grill
  1. Thread chicken onto skewers with small gaps between pieces for even heat distribution.
  2. Preheat grill to medium-high (about 450°F) and set up two zones: direct medium-high for searing and indirect for finishing.
  3. Sear skewers over direct heat 2 minutes per side to get char marks, then move to indirect heat, close lid, and cook 4–6 more minutes, flipping once, until internal temperature reaches 165°F.
Finish
  1. Brush warm sauce onto skewers during the last minute on the grill so it adheres without burning; remove and rest 3–4 minutes before serving.
  2. Serve extra sauce on the side and top with optional peanuts and scallions if desired.

Notes

Use chicken thighs for juiciness; breasts are acceptable but reduce sear time and monitor temperature. Warm the sauce slightly before brushing so it clings. Store extra sauce separately for up to 5 days. If using wooden skewers, soak for 30 minutes to prevent burning.