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Appetizers

Easy Grilled Chicken Bacon Ranch Skewers Recipe

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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.

A package of raw bacon, a yellow tray of raw chicken breast fillets, and a bundle of wooden skewers arranged on a wooden surface.  Ready to make chicken bacon ranch skewers

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.

Two raw chicken breasts and two smaller pieces are placed on a wooden cutting board with a patterned grain.

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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A hand wearing a black glove holds a piece of raw chicken over a wooden surface, with a blue plate containing more pieces of raw chicken in the background.

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.

A pickle being lifted out of a glass jar filled with yellowish brine using a fork, on a wooden surface.

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.

A jar filled with yellow pickled vegetables sits on a wooden surface. In front of the jar is a piece of paper with “FRIDGE =” handwritten in blue ink.

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.

A hand places a wooden skewer into a clear plastic container filled with water, where several other skewers are already soaking.

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.

A close-up of a knife slicing through a bacon-wrapped food item on a wooden cutting board.

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.

A raw scallop is placed on one end of a strip of uncooked bacon, set on a wooden cutting board with a geometric pattern.

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.

Raw bacon-wrapped chicken pieces secured with toothpicks, sprinkled with herbs and seasoning, arranged on a blue plate atop a wooden surface.

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.

A hand holds a wooden skewer with two pieces of uncooked, bacon-wrapped food, likely chicken, on a wooden cutting board background.

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.

Bacon-wrapped pieces of meat on skewers are grilling on a barbecue, sizzling and browning over the heat with a smoky atmosphere visible in the background.

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.

A close-up of hands in black gloves holding a seasoned, cooked piece of pork belly, with a blurred white bowl and wooden surface in the background.

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.

Other Recipes You’ll Love

A blue plate holds skewered, bacon-wrapped chicken bites, seasoned and baked, with a bowl of white dipping sauce in the background on a wooden surface.

Chicken Bacon Ranch Skewers

Easy and Delicious!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 401kcal

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.

Nutrition

Calories: 401kcal | Carbohydrates: 1g | Protein: 26g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 588mg | Potassium: 428mg | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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