Chicken Bacon Ranch Kabobs
This is the perfect pellet grill recipe that’s great as a tailgating dish or appetizer. They also are fantastic in a wrap with a piece of lettuce and cheddar cheese.
- 1-2 Packets of dry ranch dressing seasoning
- 3 TB Grilla AP Rub
- 6 skinless, boneless chicken breasts halves, cut into 1-inch chunks
- 2 red onions, cut into 1 inch chunks
- 6 slices thick cut bacon
- 6 skewers (if using wooden skewers, be sure to soak them in water for an hour)
- 1/3 C Grilla Grills Kongo Kick sauce
After your chicken has been cubed add the dry ranch mix to them and toss to coat well. If you want a subtle ranch flavor use one packet; if you want a more prominent ranch flavor use two packets.
Set this aside in the refrigerator. The colder the chicken is the easier it is to slide on the skewers.
Preheat your Grilla Grill to 275-300 degrees. Start the kabobs 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 have to slowly work from the top of the skewer sliding down each piece. Take your time and space the pieces evenly. You will end up using about 5 pieces of chicken per kabob.
Cap the skewer with a second piece of onion to keep everything secure. Dust entire skewer with rub. Cook the skewers, turning every 20 minutes until chicken and bacon are nicely browned on both sides. Depending on how thick you cut your chicken it will take about an hour and twenty minutes to cook. Be sure to check each piece of chicken with a thermometer to ensure doneness.
Once the chicken is almost to your target temp, brush on your sauce. This last step is not required, but the bbq sauce does taste very good on the skewers.