-Ranch Dressing Mix: We need 1 dry packet of Ranch dressing mix. (This is about 3 tablespoons worth.)
-Sour Cream: We need 1/3 cup of sour cream to mix with the dry packet of Ranch for the chicken marinade. This will help to tenderize and flavor the chicken.
-Frank’s Red Hot Wing Sauce: Adding a little color and heat to this kabob recipe is 2 teaspoons of red hot wing sauce.
-Chicken Breasts: We need skinless, boneless chicken breasts that have been cut into 1 inch pieces. Try to keep them the same sized pieces so that they cook evenly.
-Red Onion: One red onion, cut into quarters will help to add a little flavor, color, and sweetness to round out the other flavors on these sticks.
-Bacon: To get good crispy bacon, we want to cut it into 1.5″-2″ square sized pieces
-Salt and Pepper: Added to taste
-Skewer Sticks: You can use wooden or metal, but if using traditional bamboo skewers, make sure that you soak them in water for at least 2 hours beforehand so that they don’t burn and splinter.
In a bowl, mix together the ranch packet, sour cream, and Franks hot sauce. You can add up to 2 teaspoons more of the hot sauce if you’d like this to turn out spicier.
Put the mixture into a quart sized Ziploc bag and add in the chicken pieces.
Marinate the chicken in the fridge for 2 hours or overnight.
Assemble the chicken kabobs so that the bacon and chicken are next to each other. A good pattern is red onion, chicken, bacon, and repeat. Skewer the bacon while it’s folded in half if needed. You should end up with about 5 foot long kabobs when finished.
Ranch Chicken Bacon Kabobs
- 1 packet Ranch dressing mix (about 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 kabob sticks/ skewers
- Make ranch dressing by mixing 1/3 cup of sour cream with the packet of dry Ranch mix.
- 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 Ziploc bag. Add chicken pieces.
- Marinate in the fridge for 2+ hours. I left mine overnight and it was incredible.
When Your 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 create flames. 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 162°- 163° F. They will cook the final few degrees even off the grill. The chicken is tender and delicious and the bacon is crispy on out the outside and soft and flavorful in the middle.
Can I make these in the oven instead of using my grill?
I get asked this question a lot and the simple answer is- YES! Preheat your oven to 375 degrees F and prep the skewers as directed above. Then lay them out on a baking sheet so that they aren’t touching and bake for about 15 minutes or so. The actual bake time will depend on how large your cut chicken pieces are. Make sure that they register a minimum of 165 degrees F so that the chicken is safe to eat.
Can you cook kabobs on the stove?
To cook these kababs on the stove, heat the grill pan to medium. Cook the skewers for about 6-7 minutes per side, depending on how large the chicken pieces are. If the chicken starts burning but it’s not cooked through, just transfer the skewers into an ovenproof dish and finish cooking in the oven.
These kabobs would go great with just about any barbecue side dishes. You can even do as a fellow reader did and serve this grilled chicken bacon and onion combination over a bowl of salad for a summer dish that’s light and flavorful! Serving this over some mashed potatoes or white rice is also a great way to make it more filling. Although, if you’d like more ideas you can always check out my collection of the Best Memorial Day BBQ Recipes! There’s sure to be a few great ideas over there for you to look at!
Find even more BBQ recipes here:
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