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In a large bowl, mix together ranch, garlic powder, oregano and chile sauce. Add in cubed chicken, tossing to thoroughly coat. Allow the chicken to marinate in fridge for 1 to 3 hours.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Begin assembling Traeger skewers: slide on a wedge of onion, a pepper, a slce of bacon, and chicken. Continue to alternate 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 skewer, to allow faster and even cooking. Repeat with all skewers.
Place the skewers on the grill grate, keeping a piece of foil under the end of the skewers to prevent them from burning and to make turning them easier.
Cook for approximately 5 minutes per side, doing a quarter-turn each time, for a total of 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Remove skewers. Enjoy!