Chicken Bacon Ranch Kabobs are an easy to make recipe and ready after just a few minutes on the grill.
A pretty simple dinner that is very kid friendly.
I think if you add bacon and ranch to just about anything it increases the chance that everyone is happy at dinner.
My kids even dipped their chicken in more ranch but I thought the flavor was on point and no dipping was needed.
How To Make Chicken Bacon Ranch Kabobs
Using boneless, skinless chicken thighs creates a juicier and more flavorful kabob, but you could use chicken breasts if you prefer.
Cut the chicken into bite size pieces, around an inch is what I aimed for.
Put the chicken in a gallon size plastic bag along with half cup mayo, a packet of ranch seasoning, kosher salt, and pepper.
Massage the bag until the chicken is evenly coated and marinate in the fridge for an hour or even overnight.
For the bacon part of the kabob, cut 6 slices of bacon into fourths.
Precook the bacon for a few minutes in a skillet over medium heat, aiming for like halfway cooked bacon.
The bacon slices will finish cooking on the grill.
To make the kabobs, alternate the bacon and chicken onto kabob skewers.
I added some cherry tomatoes to some of my kabobs and some red pepper as well.
Not needed to add them, but they were ready in my garden so I thought, why not add a few.
Preheat the grill to medium high and grill them for 8 to 10 minutes total, flipping and turning a few times throughout.
Serve Chicken Bacon Ranch Kabobs with extra ranch on the side for dipping or just as they are 🙂
If you like Chicken Bacon Ranch Kabobs, you might also love to try these recipes…
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Chicken Bacon Ranch Kabobs
Chicken Bacon Ranch Kabobs have just a few ingredients, they are super flavorful and an easy to make kid friendly dinner idea on the grill
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1/2 cup mayo
- 1 packet dry ranch seasoning
- kosher salt, pepper
- 6 slices bacon
- Optional: cherry tomatoes or red pepper
Cut the chicken thighs into inch size pieces and put them in a gallon size plastic bag. Add the mayo, ranch seasoning packet, kosher salt, and pepper. Massage the bag until the chicken is coated. Marinate in the fridge for an hour.
Cut the bacon slices into fourths. Set a skillet over medium heat and cook the bacon for a few minutes per side, not cooked all the way through because they will finish cooking on the grill. Place the half cooked bacon on paper towels to cool.
Assemble the kabobs alternating the chicken and the bacon, and peppers or tomatoes if using, onto 4 to 6 kabob skewers.
Preheat the grill to medium high. Grill the kabobs 8 to 10 minutes total, turning a few times.