RANCH CHICKEN BACON KABOBS

RANCH CHICKEN BACON KABOBS: Butter With A Side of Bread
I saw this recipe and KNEW I had to try it. Honestly everyone- it’s one of the best things I’ve ever eaten! I mean, I’ve had smoked salmon in Paris. Fish & Chips in London. Fresh pineapple in Hawaii. But I ate these chicken skewers fresh off the grill in my ole backyard and let me tell you, my taste buds sang. I think they’d be a fantastic appetizer or main dish. Game Day food, people- this would be perfect! Enjoy.
Ranch Chicken Bacon Kabobs
adapted from Allrecipes {shout-out to Chef John!}
  • 1/3 cup ranch dressing {1 packet ranch dressing mix- 3 TBSP+ 1/3 cup sour cream}
  • 2+ tsp Frank’s Red Hot Wing Sauce
  • 2 skinless, boneless chicken breasts** – cut into 1 inch pieces
  • 1/2 red onion, cut into quarter-sized pieces
  • 12 slices thick cut bacon, cut into 1.5-2″ squares
  • salt and black pepper to taste
  • 5 bamboo skewers, soaked in water for 2 hours
Mix ranch dressing and Frank’s sauce. Add more than 2 tsp Frank’s sauce if you like things spicy! Pour into a quart sized ziplock bag. Add chicken pieces. Marinate in the fridge for 2+ hours. I left mine overnight and it was incredible.
When you’re ready to grill…
Microwave the bacon on a plate for about 1.5 minutes. With chicken pieces so small, I was worried the chicken would cook before the bacon and I didn’t want slimy bacon. It worked out beautifully.
Assemble your chicken kabobs, making sure that the bacon and chicken go next to each other. I threaded a piece of onion, then chicken, then a chunk of bacon, skewering the bacon folded in half if necessary. I ended up with 5 12″ long kabobs.
Preheat the grill and lay the kabobs out. If you close the grill, be sure you stay close by- bacon makes things sizzle and flambe and you don’t want to make charcoal out of these tasty kabobs.
Check the temp of the chicken if you have a meat thermometer. I like to take the kabobs off when the temp gets to just over 160 degrees F. The chicken is tender and delicious and the bacon is crispy on out the outside and soft and flavorful in the middle.
ENJOY.
Products that will help you re-create this recipe at home:

**I used Zaycon chicken because it’s the best! Super fresh, all-natural chicken at a discount price. If you haven’t heard about Zaycon, read all about them here. They also offer BACON. How perfect is that?!

RANCH CHICKEN BACON KABOBS: Butter With A Side of Bread
RANCH CHICKEN BACON KABOBS: Butter With A Side of Bread
RANCH CHICKEN BACON KABOBS: Butter With A Side of Bread
RANCH CHICKEN BACON KABOBS: Butter With A Side of Bread
RANCH CHICKEN BACON KABOBS: Butter With A Side of Bread

9 COMMENTS

  1. These look amazing Jessica! I've got all the ingredients, I just need to get me some new skewers. A certain three year old used them to "draw" in the dirt last summer.

  2. This looks great! I love kabobs.I'm a new food blogger and found you on a link party. I've followed your social sites and hope we can connect on those. Can't wait to read more of your blog. Becky with CookingWithVinyl .com

  3. Could these go in the oven?? It’s gonna be brutally cold here in Minnesota soon, and the grill won’t be an option for me lol. (Although, I know a few Minnesotans who grill any weather lol)

    • Yes! I’d bake them in a 375 degree oven for about 15 minutes or so, depending on how big your pieces of chicken are. Internal temp of chicken should read 165 degrees F cooked. 🙂

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