Grilling season will be here soon, so you NEED to get these easy Chicken Skewers and Bacon Ranch Cole Slaw on the menu!
In a large skillet, over medium-high heat, cook bacon until crispy. Remove from skillet with slotted spoon to paper towel-lined plate. Set aside.
Add the shredded green and red cabbage, shredded carrot, green pepper, red onion, and reserved bacon to a large bowl.
In a small bowl, whisk together the Tony Chachere's Ranch Dressing, granulated sugar, celery seed and pepper until well blended. Toss the cabbage mixture with the dressing until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for at least two hours or overnight.
Add the chicken cubes and Tony's Creole Style Chicken Marinade to a large bowl. Toss to coat. Cover with plastic wrap and place in refrigerator to marinate for one hour.
When you're ready to cook the chicken, heat your grill to medium-high heat. Remove chicken from refrigerator and thread chicken cubes, peppers and onions on skewers. Spray your grill lightly with nonstick cooking spray. Place the skewers on the grill and cook for about 4-5 minutes per side, turning once, or until the chicken is no longer pink inside and cooked through. Remove from the grill and place on a platter to serve with the cole slaw in a serving bowl on the side.