These bacon ranch chicken skewers were intended to star at your next football tailgate cookout, but since these are made with sharp, wooden sticks, they could be used to inflict the true death to smaller, slow-moving vampires at your Halloween party as well.
Regardless of your party’s theme, these tasty chicken skewers are easy, interesting, and incredibly adaptable. As I sometimes do when showing a new technique, I’ve kept this recipe ultra-simple, and only used ranch dressing and hot pepper as my marinade.
I was hoping that as you watched, your mind would be racing with ideas on how to make this already delicious meat-on-a-stick even more amazing. This is the kind of thing you could do a different version for every game of the season, and still not run out of ideas!
The part I hope you follow exactly is how to weave the bacon over the chicken. Using this method, you really get two kind of bacon. The exposed bacon gets beautifully caramelized and crisp, while the meat next to the chicken stays soft and fatty, more like a thin slice of pork belly.
Speaking of thin slices, don’t use extra-thick slab bacon for this. It will not cook before the chicken is overdone. I actually like to use the thinner, extra-lean bacon, as it has just the right about of fat to flavor and moisturize, without starting a raging fire on the grill. Anyway, next time you’re planning a game day tailgate buffet, I hope you give these a try. Enjoy!
Ingredients for 12 Bacon Ranch Chicken Skewers:
12 bamboo skewers
4 large (8-10 oz) boneless skinless chicken breasts
1/3 cup ranch dressing
1 tsp hot chili paste or any spicy condiment
12 strips bacon
24 pieces of red onion
salt and pepper to taste
extra ranch dressing to dip