Grilling season is upon us! In our home, we grill year-round. But summertime we kick it up a notch, as Emeril used to say (his show drove me crazy!), and grill nearly every night. I stick to the gas grill, Jim does the charcoal & smoker.
Over on my channel today, I am participating in a collaboration series with the YouTube Mommy Meetup group. Chicken bacon ranch kabobs is one of the kids most-asked for recipes, so that is my video contribution. It comes from Chef John over at Allrecipes.
A couple notes:
–I often use just the packets of ranch dressing (one per pound of meat). Or, as I did in the video, powdered dressing + milk. If you have buttermilk, the slight tang is a really nice addition to the marinade.
–These can easily marinate overnight. I have frozen them but I don’t like the result.
–I have left the chicken breasts or thighs whole and wrapped the bacon around them. I love eating kabobs. My kids love eating kabobs. But, truthfully, some days I hate making kabobs. This summer the kids are going to learn to make them, so I can have help!
2/3 cup ranch dressing
2 teaspoon hot chile paste or hot sauce
2 pounds chicken breasts or thighs, cut into 1-inch chunks
24-30 wedges of red or yellow onion
8-10 slices of thick-cut bacon, partially cooked & cut into 1-inch pieces
10-15 6″ bamboo skewers, soaked
Combine dressing & hot chili paste. Pour over chicken and marinate at least two hours.
Assemble skewers, alternating chicken, bacon pieces & onion pieces.
Cook on high heat for 12-15 minutes. Turn skewers every 3-5 minutes.