🔥 P&L Cajun Blackened Chicken Bacon Ranch Skewers

Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts), cut into 1½-inch chunks
• 1 lb thick-cut bacon, sliced in half
• 3–4 tbsp P&L Cajun Blackening Seasoning
• 1 tbsp olive oil
• 1 tsp garlic powder (optional but clutch)
• 1 cup ranch dressing (plus extra for dipping)
• 1 cup shredded mozzarella or pepper jack (optional for finishing)
• Green onions or parsley for garnish
• Wooden or metal skewers (soak wood skewers 30 min) 

Prep Steps

Season the Chicken

Toss chicken with olive oil, P&L Cajun Blackening, and garlic powder.

Let it hang out 20–30 minutes (or overnight if you’re feeling fancy).

Wrap the Bacon

Wrap each chicken chunk with a half slice of bacon. Secure with toothpicks if needed.

Skewer It Up

Thread the bacon-wrapped chicken tightly onto skewers.

Grill Instructions

1. Preheat grill to 375–400°F (medium-high).
2. Grill skewers over indirect heat for 10–12 minutes, turning every few minutes.
3. Move to direct heat to crisp the bacon — about 2–3 minutes per side.
4. Cook until internal temp hits 165°F.

Ranch Finish (The Money Move)

• Brush skewers lightly with ranch in the final 2 minutes, OR drizzle it on after pulling them off.
• Optional: Sprinkle cheese on top and close the grill lid for 1–2 minutes until melted. 🔥

Serve With

• Extra ranch for dipping
• Grilled jalapeños or green onions
• A sprinkle of P&L Cajun Blackening on top for color and pop