I may or may not have pinned this recipe on Pinterest just because the name intrigued me. Apparently there’s a popular recipe for shrimp out there called Bang Bang Shrimp, and one fabulous blog decided to take it upon themselves to alter it for chicken. DELICIOUS! I didn’t modify the recipe at all. I actually might add some more heat the next time I make them (my family has a thing with peppers and it’s a very strong relationship). Here’s what the recipe calls for:
- 4 boneless skinless chicken breasts cut into 1-inch cubes,
- 1 red bell pepper cut into 1-inch cubes,
- 1 yellow onion cut into 1-inch cubes,
- bamboo wood skewers,
- olive oil,
- black pepper,
- 1/4 cup mayo (you could probably use a little bit less),
- 1/4 cup Thai Sweet Chili Sauce (you have to use this exact kind or it won’t turn out right),
- 5-6+ drops Sriracha hot sauce (I would use 10-15 next time),
- and 1/4 tsp. dried parsley flakes.
- Soak the skewers in water for about 15 minutes.
- Season the chicken and veggies with salt and pepper, and then drizzle about a tablespoon of olive oil on them.
- Put the chicken on skewers separate from the veggies. It’s healthier and safer to grill them separately and they usually have different cooking times.
- Pre-heat the grill to medium-high heat. Cook the chicken and veggies on the grill, rotating them every few minutes.
- When the veggies are tender, remove them from the grill.
- While the chicken cooks, combine in a bowl the mayo, chili sauce, and Sriracha. Whisk until smooth.
- When the chicken is about 3/4 cooked (after about 10 minutes), evenly brush the mayo mixture over the chicken. We took the chicken off the grill to do this so as not to make a mess.
- Put the chicken back on the grill and leave for about 4 minutes or until the sauce becomes a glaze on the chicken.
- Pair with some salad greens and enjoy!
Stay tuned for more yummy Summer Supper Series recipes!