Chicken Bacon Ranch Skewers Recipes

CHICKEN, BACON, RANCH SKEWERS

Steps:

• Heat grill to medium. In a medium bowl, stir together ranch, lemon juice, and cayenne. Season with salt and pepper. Add chicken and toss until coated.
• Assemble skewers: Start with a piece of bacon. Add a piece of chicken, then weave bacon back over the skewer. Add a cherry tomato and weave bacon back over skewer. Repeat, using two pieces of bacon per skewer. Season skewers with salt and pepper.
• Lay a piece of foil down on grill and add skewers. Grill, turning occasionally, until chicken is no longer pink and bacon is cooked through and crispy, 8 minutes per side.
• Drizzle skewers with ranch and garnish with chives.

BACON RANCH CHICKEN SKEWERS

Steps:

• 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. Pat chicken pieces dry with more 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.

BACON CHICKEN SKEWERS

Steps:

• In a large resealable plastic bag, combine the ranch dressing, barbecue sauce, chili powder and hot pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. , Drain and discard marinade. Place a chicken strip on each bacon strip; thread each onto a metal or soaked wooden skewer. , Grill skewers, covered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning occasionally.

CHICKEN, BACON, RANCH SKEWERS

Steps:

• Heat grill to medium.
• Combine 1 cup ranch dressing with juice of ½ a lemon and a pinch of cayenne pepper in a medium bowl. Season with kosher salt and freshly ground black pepper.
• Add the chicken to the marinade and toss to coat fully.
• Start by threading a piece of bacon onto a skewer. Add a cube of chicken and weave the bacon slice back over the skewer. Add a cherry tomato and again thread the bacon back over the skewer. Repeat until all the ingredients are used. Use two pieces of bacon per skewer.
• Season well with salt and pepper.
• Place some foil on the grill. Cook the skewers on the foil, turning occasionally for about 8 minutes per side until the chicken is cooked through and the bacon is crispy.
• Serve drizzled with ranch dressing and sprinkled with chives.