Drizzled with a homemade ranch and dipped in a chive & onion cream cheese dip. This recipe is the perfect side for a party or family cookout. The smokey flavor matched with the infamous CBR combo is by far my favorite.
Preheat pellet grill to 250°F. Put together ranch and place into a condiment dispenser, set aside. Dress chicken and bacon by cutting chicken in half (eyeball the evenness) and bacon in half, season chicken wrap the bacon around the chicken and stick a toothpick in the middle to secure the bacon. Place on the warming rack and into the smoker for 30 mins at 250°F, then 300°F for the last 15 mins (45 mins total) to get a little char on the bacon. Make sure the chicken reaches at least 165°F internal. Make the cream cheese dip, remove the bites from the pellet grill, and dive in!
