- 1-2 Packets of dry ranch dressing seasoning
- 3 TB Grilla AP Rub
- Six skinless, boneless chicken breasts halves, cut into 1-inch chunks
- Two red onions, cut into 1-inch pieces
- Six slices thick-cut bacon
- Six skewers (if using wooden skewers, be sure to soak them in water for an hour)
- 1/3 C Grilla Grills Kongo Kick sauce
- After your chicken has been cubed, add the dry farm blend to them and hurl to coat thoroughly. On the off chance that you need an unobtrusive farm flavor to utilize one bundle; on the off chance that you need a progressively conspicuous farm flavor use two parcels.
- Put this aside in the icebox. The colder the chicken is, the simpler it is to slide on the sticks.
- Preheat your Grilla Grill to 275-300 degrees. Start the kabobs by stringing on a bit of onion, at that point string the part of the bargain of bacon on the stick and leave the rest hanging, at that point string on a bit of chicken. Rehash this procedure weaving the bacon between the chicken pieces.
- You should gradually work from the highest point of the stick sliding down each piece. Take as much time as necessary, and space the pieces uniformly. You will wind up utilizing around 5 bits of chicken for each kabob.
- Top the stick with the other bit of onion to keep everything secure. Residue whole stick with the rub. Cook the sticks, turning at regular intervals until chicken and bacon are pleasantly seared on the two sides. Contingent upon how thick you cut your chicken, it will take about an hour and twenty minutes to cook. Make sure to check each bit of chicken with a thermometer to guarantee doneness.
- When the chicken is near to your objective temp, brush on your sauce. This last advance isn’t required, yet the bar-b-que sauce generally tastes excellent on the sticks.