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Spicy Bacon Wrapped Grilled Chicken Skewers

15

20

Hickory

Bacon deliciously enriches every dish and spicy chicken skewered and grilled to tender perfection is no exception.

6

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Marinade

  • 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

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

  • 1

    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

  • 2

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 3

    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

  • 4

    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.

    165 ˚F

  • 5

    Remove the skewers from the grill. Enjoy!

Cooking Notes

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