Ingredients
Method
- Combine mayonnaise, sweet chili sauce, sriracha, and garlic granules in a bowl. Stir well. Cover the sauce with plastic film and refrigerate until needed to allow flavors to meld.
- Cut boneless chicken thighs into 1-1½ inch bite-sized pieces and transfer to a large bowl. Season with Cajun seasoning, onion and garlic granules, salt, black pepper, and olive oil. Toss thoroughly to coat all pieces evenly.
- Thread the seasoned chicken onto metal skewers until all chicken is used.
- Preheat the air fryer to 400F (200C) for 3-5 minutes. Carefully arrange chicken skewers in a single layer in the air fryer basket, cooking in batches if necessary. Cook for 8-12 minutes, or until chicken is fully cooked with an internal temperature of 165F (74C) and no longer pink, flipping halfway through.
- While skewers cook, remove the sauce from the fridge. Add chopped parsley and mix to combine.
- Carefully remove skewers from the air fryer and place on a plate. Brush each hot chicken skewer with bang bang sauce for better flavor absorption. Let the chicken rest for 3-5 minutes before serving.
- Serve chicken skewers hot with additional bang bang sauce for dipping. Squeeze fresh lime or lemon juice over the chicken for extra freshness. Enjoy!
Nutrition
Notes
Ingredient Swap: I've found that sometimes I'm not feeling quite as much heat, so I'll dial back the Sriracha by a tablespoon or two and add a little more sweet