Bacon Ranch Chicken Skewers
(Courtesy of All Recipes)
Ingredients:
1/3 cup ranch dressing
1 tspn hot chile paste (such as sambal celek)
4 skinless, boneless chicken breast halves, cu into 1 inch pieces
24 (1 inch) pieces red onion
12 slices thick cut bacon
salt and pepper to taste
12 (6 inch) bamboo skewers, soaked in water for about 2 hours
Directions:
Whisk together ranch dressing and chile paste in a large bowl
Mi 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 outdoor grill for medium-high and lightly oil the grate
Remove chicken from the bowl 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 the skewer so that the rest of the strip of bacon is hanging down
Skewer a piece of chicken
Thread on the next portion of bacon
Turn the skewer so that the long end of the bacon is again hanging down
Repeat the process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 pieces of chicken pieces
Thread a second piece of onion onto the end of the skewer
Repeat for all 12 skewers
Season chicken skewers with salt and pepper to taste
Cook the skewers on the grill, turning every 4 to 4 minutes, until they are nicely browned on all sides and the meat is no longer pink in the center
It should take about 12 to 16 minutes total per skewer
No comments:
Post a Comment