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Bacon Ranch Chicken Skewers (6/28/2013)

Bacon Ranch Chicken Skewers


1/3 cup ranch dressing
Several dash of your favorite hot sauce
4 large boneless, skinless chicken breasts, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
12 slices smoked bacon
Salt & pepper to taste
12 (6 inch) bamboo skewers, soaked in water for 2 hours (or overnight)


Whisk together ranch dressing and hot sauce. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1-3 hours.


Remove chicken from refrigerator. Thread a piece of onion about 1 ½ inches down the skewer. Skewer on a piece of chicken. Thread the end portion of one strip of bacon onto skewer. Add another chicken chunk, rotate the skewer so the bacon hangs down, then, thread the bacon onto the skewer. Repeat using 4-5 pieces of chicken per skewer. Thread a second piece of onion onto the end of the skewer. Repeat all to assemble remaining chicken skewers. Season skewers with salt and pepper.


Oil grill grate. Preheat grill to medium-high heat. When grill is hot, add skewers and grill on all sides about 3-4 minutes, until nicely browned on all sides.


Remove and serve with additional ranch dressing for dipping sauce.


(to prevent wooden skewer ends from burning, take two pieces of aluminum foil, folded long ways, and place on grill on either end of the chicken skewers. This will prevent the wooden skewers from charring.


 

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