Bacon Ranch Chicken Skewers
No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon.
| Servings | Prep Time |
| 12 servings | 30 minutes |
| Cook Time |
| 16 minutes |
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No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon.
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Ingredients
- 12 slices Indiana Kitchen thick-cut bacon
- 4 skinless, boneless chicken breast halves cut into 1 inch pieces
- 24 1-inch pieces red onion
- 1/3 cup ranch dressing
- 1 teaspoon hot chile paste
- salt and pepper to taste
- 12 6-inch or longer bamboo skewers soak in water for 2 hours
Servings: servings
Instructions
- Whisk together ranch dressing and hot chile paste in a large bowl.
- Mix in chicken pieces 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 the bag and transfer to a plate or baking sheet lined with paper towels.
- Thread a piece of onion about 1 1/2 inches down the skewer.
- Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
- Thread a second piece of onion onto the end of the skewer.
- Repeat steps 5 through 7 for all twelve skewers.
- Season chicken skewers with salt and pepper as desired.
- Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
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