These bacon ranch chicken kabobs aka skewers are easy interesting and incredibly adaptable and were intended to star at your next tailgate cookout
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
Instructions
Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
Thread one piece of onion about 1 1/2-inches down one skewer.
Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer
then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded
using 4 to 5 cubes of chicken.
Thread one piece of onion onto the end of the same skewer.
Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
Cook skewers on the preheated grill
turning every 3 to 4 minutes
until nicely browned on all sides and meat is no longer pink in the center
12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
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