By Traeger Kitchen
Bacon deliciously enriches every dish and spicy chicken skewered and grilled to tender perfection is no exception.
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|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!
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