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5 from 1 vote

Ranch Chicken Bacon Kabobs

adapted from Allrecipes {shout-out to Chef John!}


  • 12" bamboo skewers, pack of 300
  • Weber original instant-read meat thermometer
  • 4 piece mixing bowl set
  • Stainless steel measuring cups and spoons, set of 8


  • 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 bamboo skewers soaked in water for 2 hours


  • 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 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 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 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.