Bacon Ranch Grilled Chicken Skewers

Combine 1/3 cup of ranch dressing with the spicy paste in a large, clean container to create a marinade. Add chicken pieces and mix well to coat them evenly. Cover the bowl with plastic wrap and refrigerate for 1-3 hours.

Prepare an outdoor grill by preheating it to medium-high heat and lightly brush the grill surface with oil.

Take chicken out of its marinade, letting any excess liquid fall away; transfer it to a plate or baking sheet lined with paper towels. Gently pat the chicken dry using paper towels. Discard any remaining marinade.

Alternate threading an onion slice, a piece of bacon, and a chicken cube onto a single skewer. Begin at one end by placing the onion slice on the skewer, followed by a piece of bacon hanging down from it. Add a chicken cube and then wrap the bacon around it to form an 'S' shape, before adding another piece of bacon to the skewer. Continue this pattern until you've used up the entire strip of bacon, threading 4-5 chicken cubes onto each skewer.

Thread another onion slice onto the end of the same skewer used earlier.

Repeat steps 4-6 for all twelve skewers, ensuring each one is prepared correctly. Season the skewers with salt and pepper before grilling.

Cook the skewers on the preheated grill, turning them every 3-4 minutes, until they're nicely browned on all sides and the meat is no longer pink in the center. This should take 12-16 minutes per skewer, depending on the grill's performance. Serve with ranch dressing as a delicious dipping sauce.