Bang Bang Chicken Skewers

• порції: Servings: 8 skewers
• активний час: 30 minutes
• загальний час: 40 minutes

Інгредієнти

2 boneless chicken breasts, about 1 ½ pounds, cut into 1-inch chunks

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon chili powder

½ teaspoon onion powder

FOR THE BANG BANG SAUCE

½ cup mayonnaise

¼ cup sweet chili sauce

1 to 2 teaspoons Sriracha, to taste

Напрямки

Before beginning, place 8 skewers in a shallow dish and add enough water to cover. Soak for at least 30 minutes.

Place the chicken in a large bowl and toss with the olive oil. Sprinkle with the seasonings and toss again until well coated. Thread the chunks of chicken on to wooden skewers (4 to 5 per skewer).

AIR FRYER METHOD

Place the skewers in a single layer in your air fryer (it's okay if they are touching as long as they are in a single layer). Air fry at 400 degrees F for 10 minutes.

Meanwhile, in a small mixing bowl, combine the mayonnaise, sweet chili sauce, and Sriracha, to taste. Divide the sauce between two small bowls or ramekins.

After the 10 minute cook time, open the air fryer and baste the tops of the kabobs generously with the bang bang sauce. Flip each skewer over with tongs and generously baste the other side. Continue to cook at 400 degrees F for an additional 10 minutes or until internal temperature of thickest chunks of chicken has reached 165 degrees F.

Remove the chicken skewers from the air fryer and baste while hot with additional sauce from the separate bowl (with a clean pastry brush). Let them rest a few minutes then serve.

ALTERNATE GRILLING INSTRUCTIONS

Assemble the skewers as directed and grill over MEDIUM-HIGH heat for 6 to 8 minutes per side. Baste the skewers towards the end of the cooking time and continue to cook until the sauce is nicely caramelized and the chicken reaches an internal temperature of 165 degrees.

Transfer to a platter and baste with some of the reserved bang bang sauce before serving.