Description
Bang Bang Chicken Skewers are juicy, golden bites of seasoned chicken brushed with a creamy sweet chili sauce that delivers the perfect balance of sweet heat. Cooked in the air fryer or oven, they develop lightly caramelized edges while staying tender inside. This easy recipe is ideal for weeknight dinners, meal prep, or party platters when you want bold flavor with minimal effort.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch even cubes, or substitute thighs for juicier texture)
- 1 tablespoon olive oil (light olive oil or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (adds mild smokiness)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 cup mayonnaise (full-fat for richest flavor, or Greek yogurt for lighter option)
- 1/3 cup Thai sweet chili sauce (use sugar-free if preferred)
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon honey (balances heat, optional if sauce is very sweet)
- 1 teaspoon fresh lime juice (optional, for brightness)
- 8–10 wooden or metal skewers (if wooden, soaked in water 20 minutes)
Instructions
- Preheat: Preheat air fryer to 380°F for 5 minutes or oven to 425°F. Line a baking sheet with parchment if using oven.
- Season Chicken: In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, pepper, and onion powder for 1 minute until evenly coated and glossy.
- Assemble Skewers: Thread 4–5 chicken pieces onto each skewer, leaving slight space between pieces for airflow and even browning.
- Make Sauce: In a separate bowl, whisk mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice for 30 seconds until smooth. Divide sauce in half; reserve one portion for serving.
- Air Fry – First Cook: Place skewers in a single layer in the air fryer basket at 380°F and cook for 10 minutes, flipping halfway, until chicken is lightly golden and reaches about 150°F internally.
- Oven – First Cook (Alternative): Bake skewers at 425°F for 18–20 minutes, turning once at 10 minutes, until lightly browned and about 150°F internally.
- Brush Sauce: Brush skewers generously with half of the sauce during the last 5 minutes of cooking to prevent burning from the sugars.
- Finish Cooking: Continue cooking at 380°F (air fryer) for 5–7 more minutes or at 425°F (oven) for 5–8 more minutes until caramelized at the edges and internal temperature reaches 165°F.
- Optional Broil: For extra char, broil in the oven at 500°F for 2–3 minutes, watching closely, until edges bubble and darken slightly.
- Rest and Serve: Rest skewers for 5 minutes until juices redistribute and centers remain moist. Drizzle with reserved sauce and serve warm.
Notes
- Substitutions: Swap mayonnaise with plain Greek yogurt for a lighter sauce, or use chicken thighs for extra juiciness (add 2–3 extra minutes cook time).
- Make-Ahead: Assemble raw skewers up to 24 hours in advance and refrigerate covered. Sauce can be made up to 5 days ahead and stored airtight.
- Storage: Store cooked skewers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in air fryer at 350°F for 4–6 minutes or oven at 375°F for 8–10 minutes until heated through to 165°F. Microwave 1–2 minutes as last resort.
- Serving Ideas: Serve over jasmine rice, in lettuce wraps, or alongside roasted vegetables. For another easy chicken dinner, try Baked Chicken Drumsticks.
Nutrition
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