Oh my gosh. Another must-make chicken skewer recipe. Almost everyone has had Bonefish's Bang Bang Shrimp. These are so delicious and the sauce is super yummy. We always use red onions on our skewers, but obviously you can use whatever veggies you want.
3-4 boneless skinless chicken breasts cut into 1 inch chunks
1 red onion, quartered
Olive oil, salt, black pepper
1/2 c light mayo
1/2 c Thai Sweet Chili Sauce
drops of Sriracha Hot Sauce – Use this to taste- if you like things
spicy, add more. If you don’t – add a few drops, then taste (I used like a tbsp... we like things spicy!)
Soak your bamboo wood skewers in water for about 20 minutes so that they don’t burn on the grill. Season
the chicken and veggies with salt and pepper to taste, then drizzle
with about 1 tablespoon olive oil. Skewer the chicken, then skewer the onion or whatever veggies you are using.
In a small bowl combine mayo with Thai Sweet
Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.
Heat your grill to
medium high heat then add the chicken skewers. Rotate the
meat and veggies every couple of minutes so that everything cooks
evenly. After chicken has cooked a few minutes on each side, use a brush to spread the sauce over the chicken. Rotate the
chicken and brush the other side with the sauce. Continue to baste as you turn the skewers. Remove from grill and
allow to rest for a few minutes before serving. YUM!
Original recipe found here.
Our dinner tonight: Bang Bang Chicken Kabobs, Mushroom Casserole, and baked Parmesan Eggplant.