For these bang bang chicken kebabs, combine mayonnaise and sweet Thai chili sauce with a little Sriracha to make a tangy, spicy-sweet basting and dipping sauce. Serve these grilled chicken and vegetable skewers with steamed rice or cauliflower rice.
2 tablespoons vegetable oil, for oiling grill grates
2 green onions, thinly sliced
1 lime, cut into wedges (optional)
Directions:
Combine chicken breast pieces, buttermilk, and 2 tablespoons sriracha in a bowl. Stir to combine, and let stand at room temperature while the grill heats.
Preheat an outdoor grill for medium heat.
Thread chicken pieces, bell pepper wedges, onion wedges, and mushrooms onto metal skewers, alternating and evenly dividing the chicken and vegetables.
For bang bang sauce, stir remaining sriracha, sweet Thai chili sauce, soy sauce, mayonnaise, onion powder, garlic powder, and salt together in a small bowl. Reserve 1/2 of the sauce for serving.
When the grill is hot, pour cooking oil on a folded paper towel, and use tongs to oil the hot grill grates.
Place skewers on the oiled grates, brush skewers with sauce, close the grill lid and grill 2 to 3 minutes. Turn skewers a quarter turn, brush with sauce, close the lid and grill 2 to 3 minutes. Repeat until all sides are lightly charred, chicken is no longer pink at the center, and juices run clear, 4 to 8 minutes more. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
