Reviewed: May 7, 2012

EXCELLENT! If I could give these more stars, I would! I marinated my chicken all day...PERFECT! I did not use any salt, and they didn't need it. Oh, and I used vidalia onion instead of red b/c that's what I had on hand. This is such a simple, fun recipe w/ delicious results...I will be making these often~YUM! Thanks for sharing. :)

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 1, 2012

These were so good. I did not have the chili paste so I put in Franks hot sauce. I marinated the chicken for 24 hours. I will be making this again. Note: I used 2 t. of the hot sauce. I will be adding more next time.

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

pmurillo

Reviewed: May 10, 2012

Simple and delicious, used a good buttermilk ranch dressing, and thai chili paste, the chicken was so tender, and don't forget to spread the meat out so that the bacon gets evenly done! Great stuff!!!!

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

DJ & Rachel

Cooking Level: Expert

Reviewed: May 12, 2012

I tried these today & they were very good. The only thing different I would do is add more red onion on skewer for an added flavor.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

PEGGIANNE

Cooking Level: Professional

Home Town: Poteau, Oklahoma, USA

Living In: Allendale, Missouri, USA

Reviewed: May 17, 2012

Ridiculously easy and OH SO GOOD! I didn't have chile paste but I did have chili sauce (Sriracha) so I squeezed some in there and it worked great. I skipped the salt and pepper, not necessary. I loved them and my son loved them (he is REALLY picky). I don't have a grill but these worked very well stove-top on a grill pan I have. I'll be making these for Memorial Day and for game nights! Thanks, Chef John!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: May 30, 2012

Definitely make your chicken pieces at least 1 inch. We marinated ours over night and it turned out great. My kids loved the flavor but said the best part was the bacon, at least I know that the bacon taste isn't lost. Using thick cut was important for this. The onion pieces helped keep the bacon on. Thanks for the recipe.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

shasty

Cooking Level: Intermediate

Home Town: Seneca, Missouri, USA

Living In: Olathe, Kansas, USA

Reviewed: May 24, 2012

These were awesome . I made a avocado ranch side dressing ( light ranch + mashed fresh avocado ) served along with a spanish yellow rice for dinner .Easy and tasty ! -used light ranch -added a pinch of adobo

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

erica27

Reviewed: May 14, 2012

The kabobs were delicious! I doubled the amount of chile, just because I like it spicy. I let them marinade for about 3 hours and they had the best flavor. Added some extra veggies to half of them: mushrooms, bell peppers, tomatoes and zucchini. Great recipe, thanks for sharing!

Was this review helpful? [ YES ]
11 users found this review helpful