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Spicy Bacon Chicken Skewers



– 1/3 cup reduced-calorie ranch dressing, such as Ken's Lite, plus more for serving – 2 tsp. chile and garlic spice blend, such as Lawry’s – 1 tsp. prepared horseradish – 1 tsp. Real California sour cream – 4 boneless chicken breasts cut into 1-in. pieces – 1 large red onion, cut into 1-in. dice – 12 slices bacon – Salt and pepper – 12 10- to 12-in. skewers (soaked in water for several hours if wooden or bamboo)
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Makes 12

In a small bowl, combine the dressing, spice blend, horseradish, and sour cream. Transfer to a resealable bag, add the chicken, and set aside in the refrigerator for up to 1 day.

Thread each skewer with about 5 pieces of chicken, 5 pieces of onion, and 1 strip of bacon, alternating chicken and onion and weaving the bacon back and forth in between. Set the skewers aside in the refrigerator or a chilled cooler until ready to cook.

Preheat a grill to medium-hot. Sprinkle the skewers with salt and pepper and cook, turning occasionally, until cooked through, 12 to 14 minutes.

Serve with additional ranch dressing on the side.

By Karin R. from Sandwich, Massachusetts

You'll be the hit of the tailgate party! Leftovers are good over boiled rice with a salad!