Grilled Chicken Bacon Ranch Kabobs
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These Chicken Bacon Ranch Kabobs are easy to put together and pop on the grill. A simple, zesty marinade keeps the chicken juicy and flavorful, and crispy bacon pieces make every bite even better! You’ll want to cook a few extra to use leftovers for wraps, salads, or a quick snack!
Chicken Bacon Ranch Kabobs
One of my favorite grilled chicken recipes is chicken kabobs with bacon!
And while it’s easy to slather on some bourbon barbecue sauce and call it a day, I wanted to try something a little bit zestier.
All it takes is a quick marinade to create the most tender, juicy chicken bacon ranch skewers bursting with flavor.
You’ll be putting these in regular rotation with my Hawaiian beef and ham kabobs for sure!
The best part is that you only need a few ingredients to throw these together — and you can keep the marinade ingredients right in your pantry for last minute meals.
Anything that makes dinnertime easier is a win in my book!!
Ingredient Notes and Substitutions
This is a very simple recipe. All you will really need are the ingredients for the marinade, plus chicken and bacon for the kabobs.
- Chicken – Boneless, skinless breasts are my top choice! They’re easier to cut into uniform pieces and absorb the marinade really well.
- Olive Oil – My favorite for cooking, but feel free to swap with avocado or canola oil.
- Ranch Seasoning – This is the kind that comes in a packet. Find it with the salad dressings at the grocery store. You’ll need 2 for this recipe!
- Bacon – Use your favorite, but thick-cut slices will hold up better for threading onto the sticks.
- Ranch Dressing – This is optional, but I love drizzling some over the skewers before serving. You can use it for dipping too!
Tips and Tricks to Make Grilled Chicken Kabobs with Bacon
- Marinate chicken overnight.
With such a simple recipe, you really want to maximize the flavors. Cut the chicken breasts into pieces first so the marinade can soak in from all sides.
If you’re in a hurry, you can get by with marinating for an hour or two, but overnight really is best.
- Soak wooden skewers in water first.
This step is crucial to prevent the wood from catching fire on the grill! Soak skewers in a large bowl of water for at least 20 minutes before adding the meat.
You can skip this step if you’ll be using metal skewers, but you may need to adjust the cooking time since metal will cook the center of the chicken faster.
- Cook the bacon before adding to skewers.
If you add it raw, the chicken will be dry by the time it’s cooked.
Instead, bake or air fry the slices until they are done but still flexible enough to slide onto the skewers without crumbling. It will finish crisping on the grill.
- Grill chicken bacon ranch kabobs on both sides.
First, you want the grates to be nice and hot to start, so preheat your grill while you are threading the chicken kabobs with bacon.
Grill for 5-7 minutes on one side, then flip and continue cooking until the chicken reaches 160°F in the center — it will reach a safe internal temp of 165°F as it rests.
Speaking of, let your chicken bacon ranch kabobs sit for a few minutes before serving.
This keeps the chicken juicy and lets the bacon finish crisping while also allowing both to cool enough to eat.
Prep Ahead
- Cut chicken into pieces
- Marinate overnight
- Par-cook bacon
- Soak wooden skewers
- Preheat grill
What You’ll Need for this Recipe
- Outdoor or Countertop Grill
- Wooden or Metal Skewers – I prefer metal skewers, but wooden ones are better for potlucks and parties so you don’t have to worry about losing them.
- Meat Thermometer – Never second guess if grilled meats are safe to eat! A quick-read digital thermometer provides fast and accurate results.
- Long Tongs or Barbecue Gloves for flipping the chicken bacon ranch kabobs safely.
Serving Suggestions
Pair chicken bacon ranch skewers with a fresh cucumber tomato salad or grilled zucchini — either is a great way to enjoy a summer harvest from the garden!
For friendly backyard barbecues, you can’t go wrong with a big bowl of potato salad, cole slaw, or classic macaroni salad. And who doesn’t love a sweet, colorful mixture of fruit?!
But one of the easiest side dish recipes you’ll ever make are my famous fingerling potatoes. With plenty of rosemary and garlic, it’s one that family is always begging for.
Storing and Reheating Ranch Chicken Kabobs
Wrap leftovers tightly with foil or place in an airtight container. I prefer to slide the meat off the skewers for easier storage. Grilled chicken and bacon will keep in the fridge for 3-4 days.
You can reheat leftovers in the oven or use them to make cold wraps! Or, toss the ranch chicken into a salad for a hearty, refreshing lunch.
I’ll often make extra skewers so I can repurpose them into other meals throughout the week. Timesaving hack!
Chicken and Bacon Kabobs FAQ
Yes, you can add fresh vegetables to your chicken skewers. A few popular options are red onion, bell peppers, mushrooms, and zucchini or summer squash.
If you want to make ranch chicken kabobs with pineapple, you can add pineapple chunks instead of vegetables. Or, combine them all together for a delicious combination!
Slice boneless breasts into strips, then cut each of those into smaller pieces. Aim for 2-inch cubes — they should be large enough to slide onto the skewers but easy enough to eat in a bite or two.
You also want to keep all of the pieces a similar size so they cook evenly and at the same rate.
If you don’t feel like grilling, or don’t have one, you can make these chicken bacon ranch skewers in the oven. All you need to do is follow these simple directions:
Preheat your broiler.
Spray a baking sheet with non-stick spray (line with foil first for easy cleanup).
Place the chicken skewers on the tray.
Broil them for 5 minutes.
Flip and broil them for 5 minutes more.
Enjoy!
With love, from our simple kitchen to yours.
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More Favorite Grilled Recipes
Grilled Chicken Bacon Ranch Kabobs
Ingredients
- 4 chicken breasts, about 1 1/2 pounds
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 ounces packets of ranch seasoning, 2 1-ounch packets
- 12 ounces package of bacon
- Ranch dressing, optional
Instructions
- Cut the chicken into 2-inch cubes and put in an airtight container.
- In a small bowl, combine the olive oil, salt, ground black pepper, and ranch seasoning mix. Stir to combine.
- Pour the ranch mixture over the chicken, tossing to coat all of the pieces and refrigerate overnight.
- Cook the bacon until it is cooked through, but still flexible enough to fold and put on the skewer.
- Preheat your grill to 350 degrees Fahrenheit.
- Thread the cubes of chicken and bacon onto the skewers.
- Cook the kabobs for about 5-7 minutes on each side before flipping and grilling the other side. They are finished when the chicken has reached 160 degrees Fahrenheit.
- Remove from the grill and serve. Drizzle with additional ranch dressing if desired.
- Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2021, updated and republished June 2024
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Can these kabobs be done in an air fryer or air fryer on oven combo?
We have grilled then, baked them and even tried them in the air fryer and they always come out perfect!
I love all your recipes but my hubby and I are on a low sodium diet due to heart issues. Any chance at all of sometime in the near future of providing a low sodium recipe along with your regular recipes?
In the recipe, it says the ranch seasoning packets are a total of 2 packets, but what does the “2 1-ounce packets” mean? In addition to the 2 ounces? It’s confusing to me. Please clarify.
Thanks!
These chicken bacon ranch kabobs were so easy to make and absolutely delicious! Perfect for a summer meal.
Hi Alice!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn