At my house we love to grill no matter what the weather, but it’s always especially good in the springtime. I’ve even know Dad to grill in the rain. Here’s an easy one for you.
I’d use thighs because I like them better. And the hot sauce is totally optional. Leave it out if you don’t like it spicy. I might also add bell peppers to this because I love grilled vegetables.
Bacon Ranch Chicken Skewers
1/3 cup ranch dressing
1 tsp hot chile paste (such as Sriracha)
4 skinless, boneless chicken breast halves or thighs, cut into one-inch pieces
24 (one-inch) pieces red onion
12 slices thick cut bacon Salt and black pepper to taste
12 (six-inch) bamboo skewers, soaked in water for 2 hours
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 with 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.
—kwc—
And speaking of grilled vegetables, here’s a good-sounding one just in time for the fresh veggies we’ll find at the farmers market in the weeks to come. I like this combo.
Grilled Vegetables
1 yellow squash
1 zucchini
8 ounces cremini mushrooms, stemmed
1 small red onion
1 red bell pepper
1 green bell pepper
1 ear fresh corn, cut into 1-inch rounds
Extra virgin olive oil, for drizzling
Salt and freshly-ground black pepper
Dressing of choice tatziki, pesto, Greek dressing, etc.
Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred. Remove from the grill, season to taste, and serve with desired sauce or dressing.
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