Bang Bang Grilled Chicken Skewers with Spicy Slaw

Shanthi Appelo
Shanthi Appelo

| 1 min read

These skewers are packed with protein and feature a creamy, slightly spicy sauce that adds a zesty kick. Lightly marinated and grilled instead of fried, these are lighter than their traditional “bang bang shrimp” counterpart. Paired with the crunchy and refreshing cabbage slaw, it's a perfect combination for a summer day.

Total Time:

45 minutes

Prep Time:

15 minutes

Cooking Difficulty:

Medium

Serving Amount
Ingredients

  • 2 lbs. chicken breast, cut to uniform 1-inch cubes

  • 3 Tbsp. olive oil

  • 2 large limes, juiced, divided

  • 1 tsp. paprika

  • 11⁄2 tsp. garlic powder

  • 1 tsp. onion powder

  • 1⁄2 tsp. cayenne pepper

  • salt and pepper to taste

  • 3⁄4 cup light mayonnaise

  • 2 Tbsp. water

  • 3 Tbsp. Thai sweet chili sauce

  • 3 Tbsp. sriracha

  • 2 cups mixed cabbage and carrots, shredded

  • 1 cup iceberg lettuce, shredded

  • Green onion, chopped, for garnish

Instructions
  • Step 1

    In a large bowl, mix olive oil, juice from ½ lime, spices and salt and pepper. Mix well, then add cubed chicken. Massage the mixture into the chicken. Allow to marinate for 30 minutes, while preparing slaw and the bang bang sauce.

  • Step 2

    In a separate bowl, make the bang bang sauce. Mix light mayonnaise, remaining lime juice, water, Thai sweet chili sauce, and sriracha. Reserve 1/3 of the mixture for brushing on chicken for grilling, 1/3 for the slaw and the remaining 1/3 for extra drizzling and dipping.

  • Step 3

    In a medium size bowl, add bang bang sauce reserved for slaw. Add an additional 2 tablespoons of water and lime juice to thin. Add slaw mixture and shredded lettuce and mix until well-combined.

  • Step 4

    Heat the grill to medium-high. Once hot, brush the reserved bang bang sauce mixture for brushing on chicken then place on grill. Grill for about 15 minutes, flipping a few times and removing once internal temperature is 165 degrees F.

  • Step 5

    Serve chicken on top of a bed of the slaw. Drizzle and serve with remaining bang bang sauce and dress with chopped green onions.

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