Cooking Instructions:

• Add your cubed chicken breast to a bowl along with some oil and Tennessee Smoke Seasoning (or similar). Mix together thoroughly. Take a 3 inch strip of bacon and carefully wrap it fully around one of the chicken cubes. If you have to double wrap the bacon, then the bacon strip is too long. Skewer the bacon wrapped chicken onto your skewer. Continue this process until all the bacon is on the skewers. I like to keep 6-8 bacon wrapped chicken cubes per skewer.
• In a bowl, mix together the Ranch ingredients. Set the ranch in the fridge until you are ready to use it.
• Preheat your fire for direct cooking using skewers at a medium high temperature (around 350F). Try avoid using a grill grate and get a 4-6 inch distance between the coals and the skewers if possible.
• Add the skewers over the hot coals to cook for about 15 minutes or until the bacon is crispy and the chicken is 165F internal. Make sure to rotate the skewers every 2 minutes in order to prevent flare ups and burning. Smother any flare ups immediately. As the chicken is getting close to cooked, warm up the bbq sauce over the fire in a skillet. Glaze the outside of the skewers with the bbq sauce and let it caramelize. Cook for the last 3-5 minutes until it is fully caramelized onto the chicken. Once done, pull the chicken off to rest for 3 minutes.
• As the chicken rests, drizzle a layer of ranch over top and garnish with chopped parsley. Serve and enjoy!