Description
Juicy Chicken Skewers Glazed with Sweet and Spicy Bang Bang Sauce
Ingredients
2 pounds boneless, skinless chicken breasts, cut into cubes
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 ¼ cups mayonnaise
⅔ cup Thai sweet chili sauce
2 teaspoons Sriracha (or more to taste)
2 tablespoons honey
Wooden skewers, soaked in water for 30 minutes
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8 baking pan with parchment.
In a mixing bowl, stir together the peanut butter, applesauce, maple syrup, coconut sugar, and vanilla until smooth.
Add cocoa powder, oat flour, baking soda, and salt. Stir until fully combined.
Fold in optional chocolate chips or nuts if using.
Spread the batter into the prepared pan and smooth the top.
Bake for 20-22 minutes or until the top looks set and a toothpick comes out mostly clean.
Let cool completely before slicing into squares.
Notes
In a large bowl, toss the chicken cubes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Thread the seasoned chicken pieces onto the soaked wooden skewers.
In a separate bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
Brush half of the sauce onto the chicken skewers, reserving the rest for serving.
Preheat the air fryer to 400°F (200°C) and arrange the skewers in a single layer.
Air fry for 11–12 minutes or until the chicken reaches an internal temperature of 165°F and is golden brown.
Remove from the air fryer and serve hot with the remaining bang bang sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
