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Ingredients:
· wooden skewers, soaked in water for 30 minutes (you can use metal ones but wooden is better)
Chicken Skewers:
· 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
· 1 tablespoon extra-virgin olive oil
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
Bang Bang Sauce
· 1 ¼ cups mayonnaise
· ⅔ cup Thai sweet chili sauce
· 2 teaspoons Sriracha, or more if you are like me and you like it spicy
· 2 tablespoons honey
Directions:
1. In a large bowl, combine the cubed chicken breasts, oil, paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken.
2. Thread 4-5 chicken cubes onto each skewer.
3. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well.
4. Pour half of the sauce into a separate bowl and set aside to use after the chicken has been cooked. Use the rest of the sauce to brush evenly over the chicken.
5. Add the skewers to the basket of your air fryer in a single layer. (Depending on the size of the air fryer, you may have to work in batches.)
6. Alternative Cooking Methods:
a. Air Frying: Cook in Air fryer at 400°F for 11-12 minutes, flipping halfway. Chicken is fully cooked when it reaches an internal temperature of 165°F.
b. Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the seasoned cubes of chicken onto the skewers, then onto the lined baking sheet. (Do not brush the chicken with bang bang sauce until after baking in the oven.) Cook the chicken skewers for 20-25 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F. Remove from the oven. Brush with the bang bang sauce and serve.
c. Grill: Thread the seasoned chicken onto the skewers. (Wait until after grilling to brush with the bang bang sauce.) Grill over medium-high heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F. Brush the grilled chicken with the bang bang sauce. Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce. Serve immediately.
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