Chicken Bacon Ranch Kabobs are a simple 5 ingredient meal the whole family will love! They are very flavorful and a combination most people are already familiar with. Try them for a quick weeknight meal or serve at a summer BBQ. The kabobs are packed with crispy bacon, tender chicken, and are marinated in a homemade ranch dressing.
The recipe can be found here.
Start by adding the wooden skewers to a drinking glass filled with water to soak before grilling. This will prevent the wood from catching fire on the grill. Set aside until ready to use. I like to marinate mine for at least a few hours. Alternately, you can use metal skewers and skip the soaking process. My preference is to use 6” skewers but 10” skewers also work, you just won’t have as many skewers.
Add the olive oil, black pepper, and ranch seasoning to a gallon size Ziploc bag. Shake slightly to combine.
Slice the chicken into 1–2-inch pieces. Try to slice the chicken as evenly as possible to allow for consistent grilling. Add the chicken to the Ziploc bag. Seal the bag and toss to coat.
You can add additional olive oil (if needed) to fully coat the chicken. Place the Ziploc bag in the refrigerator for at least 3 hours but up to overnight.
Once the chicken is marinated, prepare the bacon. Working in batches, place the bacon on a paper towel lined plate and cover with a second paper towel. Microwave for 90 seconds. Use the paper towels to pat dry the grease from the bacon. Remove the bacon and set aside. Continue to do this until all bacon has been cooked for 90 seconds. You want to do this, so the bacon has time to finish cooking through on the grill. It starts the cooking process and ensures you aren’t eating raw bacon!
Slice the bacon into 1-2-inch pieces.
Now, assemble the skewers. Slide a piece of chicken, followed by 1-2 pieces of bacon, then another piece of chicken, etc. until the skewer is full. Repeat until you have assembled all skewers / used up all the chicken and bacon. You should be able to fit about 4-5 pieces of chicken on each 6” skewer (more for a 10” skewer). Discard any marinade left in the Ziploc bag.
Preheat the grill to 350 degrees F. Add the skewers and grill for about 12 minutes, rotating every 2-3 minutes for even cooking, or until cooked through and an internal temperature of 165 degrees F is reached. If the skewers are burning or cooking too fast (we don’t want dry meat), you can turn off the center burners on the grill and only use the outside burners. You know your grill best!
Remove the kabobs from the grill and serve immediately with ranch dressing on the side for dipping (optional). Enjoy!
The recipe can be found here.
These are great with grilled vegetables, roasted corn, French fries, potato chips and dip…. any side you would typically serve with BBQ’d food 😊 If you are looking to expand the kabobs or add some crunch, slide some sliced onion or bell peppers between the chicken. Not serving a crowd? Simply cut the recipe in half. Or I suggest making the whole recipe and having leftovers to enjoy throughout the week. The possibilities are endless!