GRILLED BACON RANCH CHICKEN SKEWERS RECIPE

These are great as a tailgating dish or appetizer. They also are fantastic in a wrap with a piece of lettuce and cheddar cheese.

GRILLED BACON RANCH CHICKEN SKEWERS RECIPE

These are great as a tailgating dish or appetizer. They also are fantastic in a wrap with a piece of lettuce and cheddar cheese.


INGREDIENTS

  • ½ C ranch dressing
  • 3 TB Grilla AP Rub
  • 1 TB your favorite hot sauce (Cholula Chile Lime is great here)
  • 4 skinless, boneless chicken breasts halves, cut into 1-inch chunks
  • 24 pieces of red onion, cut into 1 inch chunks
  • 12 slices thick cut bacon
  • 12 skewers (if using wooden skewers, be sure to soak them in water for an hour)

DIRECTIONS

Whisk together ranch dressing, the rub and hot sauce in a bowl. Set aside about 1/3 of the mixture for later. Use the remaining to mix in your chicken and coat evenly. Cover the bowl and marinade in the refrigerator for 1 to 3 hours. Preheat your Grilla Grill to 275 degrees.Remove chicken from marinade and discard marinade. Pat chicken pieces dry with paper towels.Start the skewers by threading on a piece of onion, then thread the end of one piece of bacon on the skewer and leave the rest hanging, then thread on a piece of chicken. Repeat this process weaving the bacon between the chicken pieces. You will end up using about 5 pieces of chicken per skewer. Cap the skewer with a second piece of onion to keep everything secure. Dust entire skewer with more rub, if desired.

Cook the skewers, turning every 3 to 4 minutes until chicken and bacon are nicely browned on both sides. Over a charcoal fire this process will go faster than a pellet grill. With a pellet grill you can increase the time between turning to 6 to 8 minutes.

PT3H
PT1H
12 skewers
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
Url:
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