Chipotle Bang Bang Chicken Skewers (Print Version)
# Ingredients:
→ Main
01 -
12 wooden skewers, soaked in water for 30 minutes
02 -
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
03 -
1 tablespoon extra virgin olive oil
04 -
1 tablespoon lime juice
05 -
1 teaspoon chipotle powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon kosher salt
08 -
½ teaspoon black pepper
→ Bang Bang Sauce
09 -
1 ¼ cups (290 g) mayonnaise
10 -
⅔ cup (179 g) Thai sweet chili sauce
11 -
2 teaspoons Sriracha, or more to taste
12 -
2 tablespoons honey
# Instructions:
01 -
In a large bowl, combine the cubed chicken breasts, olive oil, lime juice, chipotle powder, garlic powder, kosher salt, and black pepper. Toss to evenly coat the chicken.
02 -
Working one skewer at a time, thread 4-5 chicken cubes onto each skewer.
03 -
In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Split the sauce into two portions, reserving half for after cooking.
04 -
Brush the remaining sauce evenly over the chicken on the skewers.
05 -
Add the skewers to the basket of an air fryer in a single layer. Air fry at 400°F for 11-12 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F.
06 -
Transfer the cooked skewers to a plate, then drizzle or brush with the reserved bang bang sauce. Serve immediately.
07 -
Preheat oven to 400°F and line a baking sheet with parchment paper. Thread chicken onto skewers, place on the sheet, and bake for 20-25 minutes, flipping halfway, until chicken reaches 165°F. Brush with reserved bang bang sauce and serve.
08 -
Thread seasoned chicken onto skewers, grill over medium-high heat for 8-10 minutes per side, until chicken reaches 165°F. Brush with reserved bang bang sauce and serve.
# Notes:
01 -
Soak wooden skewers to prevent burning during cooking.
02 -
Use a meat thermometer to ensure chicken is fully cooked to 165°F.