Big Bang Grilled Chicken Kabobs

The majority of us are familiar with the shrimp version, however we’ve switched out the seafood and served it on a stick to these grilled Bang Chicken Kabobs.

Freshly grilled chunky chicken skewers are slathered in a velvety, sweet & & spicy sauce. It’ll leave you lickin’ fingers, plates, and absolutely beggin’ for more.

Bonefish Grill makes the world’s best crispy fried shrimp, tossed in a renowned velvety sauce that includes both heat & & sweet

. It is among our favorite treats, both to honor special occasions and even just when we need some Mommy & & Daddy time. A basket of those bad boys shared over a drink, and we’re charged and reconnected from date night.

When we can’t get out, no concerns– the sauce is easy enough to recreate at house.

And then there was that one day that I made a double batch of sauce, but after digging through our gigantic chest freezer discovered that there wasn’t really a second bag of shrimp lurking at the bottom.

I made our routine batch, but what to do with all that extra sauce? Also, we had business coming and one batch wasn’t going to be adequate to feed us all. Then I remembered the chicken breasts I had defrosting the refrigerator, and my eyes gradually relapsed to that extra bowl of bang sauce.

I’m constantly on the lookout for anything brand-new to do with chicken– so blending the two was one idea I needed to try. Like yesterday.

I threaded thick chunks of marinaded chicken onto skewers and grilled them up until they were cooked through with a great char on the damp and outdoors and juicy within.

We served them fresh off the grill, dripping with additional sweet and spicy bang sauce. A fresh garden salad was the best method to round it out and turn it into a filling Summertime meal.

For The Chicken

• 3-4boneless skinless chicken breastscut into bite sized pieces
• olive oil

For The Sauce

• 2tablespoonmayo
• 4tbspsour cream
• 1tspDijon mustard
• 1/3cupThai sweet chili sauce
• 1/2tspsriracha
• 1tsphoney

• In a little bowl blend together all the active ingredients for the bang sauce until evenly included and smooth.

• Put the chopped chick into a big zip-locking bag or a tupperware dish. Include half of the bang sauce, and seal the bag or meal. Provide whatever an excellent swish around to coat and after that refrigerate the marinaded chicken for at least 15 minutes.

• Preheat the grill and gently brush the hot grill with olive oil. Thread the chicken pieces onto your skewers (if utilizing wood ones ensure you pre-soaked them to prevent burning).

• Transfer the chicken to the hot grill and cook about 4-5 minutes before turning the skewers and preparing an extra 4-5 minutes. When the chicken is prepared through and the exterior has started to char, remove it from the grill and transfer it to a serving plate. Put the remaining sauce over the chicken skewers and serve instantly.

recipe adjusted from Creme De La Crumb

Article source: http://4sonrus.com/2016/07/09/bang-bang-chicken-kabobs/