Recipe

Bacon Wrapped Ranch Swiss Smoked Chicken

Bacon Wrapped Ranch Swiss Smoked Chicken

Bacon Wrapped Ranch Swiss Smoked Chicken on the Weber grill using the vortex
Prep Time 30 mins
Cook Time 45 mins
Brine and Marinate 3 hrs
Total Time 4 hrs 15 mins
Servings 14 1/2 Chicken Breasts

Ingredients
  

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 6 tbsp Hidden Valley® Original Ranch® Seasoning & Salad Dressing
  • 14 slices swiss cheese
  • 14 strips bacon

Instructions
 

  • Slice chicken breasts in half for a total of 14 breasts (1/2 slices).
  • Mix the kosher salt and brown sugar in the 1 gallon of water for the brine.
  • Brine the chicken breasts in the brine for 1 1/2 hours in the refrigerator.
  • Remove the chicken from the brine and rinse with water.
  • Mix 3 oz. of the ranch mix with 8 oz. of water.
  • Pour the ranch/water mix into a zip lock bag and add 7 of the 1/2 chicken breasts into the bag. Place in the refrigerator and let marinate for 1 1/2 hours.
  • Mix another 3 oz. of the ranch mix with another 8 oz. of water.
  • Pour the ranch/water mix into a zip lock bag and add the remaining 7 of the 1/2 chicken breasts into the bag. Place in the refrigerator and let marinate for 1 1/2 hours.
  • Prepare the grill or smoker. Use Apple wood for the smoking. (The chicken will be smoked with indirect heat at 500+ degrees. I use the vortex method on the Weber grill.)
  • Remove the marinated chicken from the zip lock bags and wrap each piece of chicken with a strip of bacon.
  • Place on the grill (or smoker) for indirect heat at 500+ degrees. Smoke with Apple wood.
  • After 15-20 minutes, turn over the chicken to cook evenly on the other side.
  • After 25-30 minutes, check the temperature of the chicken. Chicken is done at 165 degrees.
  • Top each piece of chicken with the swiss cheese slices. Remove chicken from grill (or smoker) after a few minutes and cheese is melted.
  • Enjoy!
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