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When I say these chicken bacon ranch skewers are a game day must, I mean it. You’ve got juicy, tender cubed chicken wrapped in crispy bacon slices, seasoned with ranch, and grilled to perfection. It’s a quick weeknight meal, a great appetizer, or a “just because it’s sunny out” kind of dish — and it never misses.
These chicken bacon ranch skewers check all the boxes. Crispy bacon, smoky grilled chicken, and that creamy ranch flavor we all secretly want more of. If you’re cooking for the whole family or just looking for a simple recipe that works every single time, this chicken bacon ranch skewers recipe is one for you.
The best part? It uses simple ingredients, takes minimal prep, and gives you big flavor payoff. Whether you’re using wooden skewers or metal skewers, this chicken bacon ranch kabob recipe delivers.
Why You'll Love This Recipe
One, it's very easy — we’re talking simple ingredients, minimal steps, and a killer flavor combo. Two, it works with whatever you’ve got — chicken breasts, chicken thighs, even some pineapple chunks or bell peppers thrown in. And three, these chicken bacon ranch skewers are the kind of meal that’ll make you look like you worked way harder than you actually did. Note you can control the salt flavor by using a ranch seasoning with reduced sodium.
It’s also a low carb chicken option if that’s your thing, but mostly it’s just a great recipe to feed people and get a whole lot of “whoa, what’s in these chicken bacon ranch skewers?” reactions.
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Ingredients / Tools You’ll Need
To make these chicken bacon ranch skewers, here’s what I use: two large chicken breasts, thick cut bacon, ranch seasoning, and pickle juice for the quick marinade. That’s really it. If you’ve got a large bowl or even a Ziploc bag or the pickle jar, you’re set.
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I stick with wooden skewers most days because they’re easy to soak and toss, but metal skewers work great for the chicken bacon ranch kabobs if you’ve got them. Just make sure whatever skewers you use are long enough to fit 3-4 chicken pieces per stick without overcrowding.
Instructions
Preparation
First thing I do is cube the chicken. You’re aiming for roughly 1.5-inch pieces of meat — doesn’t have to be perfect, just consistent so the chicken cooks evenly. I usually go for skinless chicken breast, but if you’re into dark meat, cubed chicken thighs would totally work too for this chicken bacon ranch skewers recipe.
Next, drop those chicken cubes in a medium bowl or large bowl with enough pickle juice to cover. This is your quick marinade — you'll get a slight pickle brine flavor after it cooks, it gives the chicken bacon ranch skewers a TON of flavor in this little bit of tang that pairs insanely well with the ranch and bacon. I like to use an airtight container or Ziploc bag and let it sit in the fridge at least 3 hours, but overnight is even better. More time = more flavor.
If you’re using wooden skewers, soak skewers in water for at least 20 minutes while your grill preheats. This prevents them from burning up while cooking. Metal skewers obviously don’t need that, but they do get hot, so just be careful when flipping.
Cooking
Set your grill or smoker to medium-high heat — I usually go for around 375F. Pull the chicken out of the fridge and pat it dry with a paper towel so the bacon sticks better. Now, take a piece of bacon and wrap it around each piece of chicken. One piece of bacon generally wraps two chicken cubes for me, depending on the size, so I just eyeball it.
Once wrapped, skewer about 3-4 bacon-wrapped chicken pieces per stick. Make sure there’s a little room between each so they cook evenly. If you pack them too tight, the bacon won’t get crispy and the chicken might undercook in spots. Nobody wants that.
After skewering, season everything generously with ranch seasoning. You can also add a little garlic powder, onion powder, or even a teaspoon black pepper, or whatever else you’re into. This is where you could even brush with a little olive oil or lemon juice if you’re feeling fancy, but honestly, the bacon brings enough fat and flavor on its own.
Place the chicken bacon ranch skewers on a preheated grill, right on the grate, and let them cook for about 35 to 40 minutes. You’re looking for crispy bacon and a golden brown color on the top of the chicken. Flip once halfway through to make sure both sides cook evenly. Internal temperature is key here — grab an instant-read meat thermometer and pull them off once they hit 165F. Don’t guess.
Serving Suggestions
Once they’re off the grill, let them rest for a minute on a piece of foil. That helps the juices settle and keeps the bacon crispy. I like to serve the chicken bacon ranch skewers with a little bowl of homemade ranch dressing or whatever dipping sauce you love. Sour cream mixed with a little ranch powder is a solid quick fix. Buttermilk ranch from the jar at the grocery store works awesome too.
If you’re going full BBQ chicken bacon ranch skewers mode, throw some grilled veggies like red onion, green pepper, or cherry tomatoes on the side. Or keep it casual and serve with potato chips and an extra ranch drizzle. Either way, these chicken bacon ranch skewers are great.
Recipe Notes & Pro Tips
One of the easiest ways to mess this up is overcrowding the skewers. Make sure the pieces of chicken and bacon aren’t jammed too close or you’ll get undercooked spots. And always, always check the internal temperature.
If you’re short on time, even a quick marinade for 30 minutes will help, but if you’ve got the time, do it overnight. The flavor hits way deeper. I also recommend wrapping tightly with the entire strip of bacon so it holds during the cooking process — don’t just drape it on there.
If you’re using bacon that’s super fatty or not very thick, it can cause flare-ups on the grill. Keep a little spray bottle of water nearby or grill over indirect medium heat if you’re worried about that. But really, as long as you’re watching it, you’re good.
Variations
You can absolutely swap out the chicken breasts for chicken thighs if you like that juicier, richer flavor. Or mix in some 2-inch pieces of green pepper, red onion, or even pineapple chunks between each chicken cube for a sweet and smoky combo.
Want to switch it up completely? Try brushing the skewers with a little BBQ sauce in the last 5 minutes of grilling for full-on bbq chicken bacon ranch skewers vibes. Or sprinkle shredded cheese on them when they come off the grill — once the cheese melts, you’ve got yourself a different beast entirely.
These also make killer bacon ranch chicken skewers appetizers if you cut them smaller. Just use a bamboo skewer or cut your metal skewers in half and serve them bite-sized with toothpicks. A great way to feed a crowd without a ton of work.
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- Bacon Wrapped Pineapple with Fireball Glaze Recipe
- Bacon Wrapped Pizza Rolls – The Snack Recipe You Need
- Best Bacon Wrapped Bacon Cheeseburger Bombs Recipe
Ingredients
- 2 Chicken Breasts fresh, large
- 1 lb Bacon Thick Cut
- Pickle Juice for marinade
- Ranch Seasoning
Instructions
- Start by prepping chicken breasts by cubing into roughly 1.5" cubes - the size isn't as important as the consistency of the size - try to make them as uniform as possible, this will ensure that they all cook at the same speed.
- Place your chicken breast cubes in pickle juice inside an airtight container and store in the fridge for minimum of 3 hours, overnight if possible. More time = more flavor.
- Preheat grill or smoker to 375F. Soak wooden skewers in water for min 20-30 minutes this will prevent them from burning while cooking.
- Wrap chicken breasts in a one wrap of the thick cut bacon. You'll generally get about 2 pieces of chicken per bacon slice, but this will vary. Just make sure the bacon overlaps at the bottom slightly so the skewer holds it altogether.
- Skewer the bacon wrapped chicken about 3-4 to a skewer depending on the size of both and how they fit. Make sure they aren't touching on the skewers this will prevent the parts touching from cooking.
- Season liberally with ranch seasoning, then place on
- Place skewers on preheated grill or smoker and allow to cook for 35-40 mintues. Make sure the bacon is a nice dark amber color and the chicken is above 165F internal using an instant read thermometer before removing.
- Remove and serve hot with a side of ranch, or your favorite dipping sauce.
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