By Traeger Kitchen
Bacon deliciously enriches every dish and spicy chicken skewered and grilled to tender perfection is no exception.
6Activating this element will cause content on the page to be updated.
|1/2 Cup||Ranch Dressing|
|1/2 Teaspoon||garlic powder|
|1/2 Teaspoon||dried oregano|
|3 Tablespoon||Chile Sauce|
|4||chicken breasts, cut into 2-inch cubes|
|1||red onion, cut into large pieces|
|1||green pepper, cut into large pieces|
|8 Slices||thick-cut bacon|
|1||red pepper, cut into large pieces|
In a large bowl, add the ranch dressing, garlic powder, oregano, and chile sauce. Mix to combine. Add the cubed chicken, tossing to thoroughly coat. Cover and refrigerate for 1-3 hours.
1/2 Cup Ranch Dressing
1/2 Teaspoon garlic powder
1/2 Teaspoon dried oregano
3 Tablespoon Chile Sauce
4 chicken breasts, cut into 2-inch cubes
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Assemble the skewers. Using metal skewers, slide on a wedge of onion, a pepper, a slice of bacon, and piece of chicken. Continue to alternate the bacon and chicken, so the bacon weaves around the chicken pieces. Finish off each skewer with a pepper and onion wedge. Be sure to not overcrowd the skewer, to allow faster and even cooking. Repeat with all skewers.
1 red onion, cut into large pieces
1 green pepper, cut into large pieces
8 Slices thick-cut bacon
1 red pepper, cut into large pieces
Place the skewers directly on the grill grates. Close the lid and cook for 5 minutes per side, doing a quarter-turn each time, for a total of 20 minutes, until the chicken reaches an internal temperature of 165°F and the bacon is cooked through.
400 ˚F / 204 ˚C
165 ˚F / 74 ˚C
Remove the skewers from the grill. Enjoy!