Steps

• 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.

• 2

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

  400 ˚F / 204 ˚C

• 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.

• 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.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

  00:20

• 5

  Remove the skewers from the grill. Enjoy!