Brace yourself for some seriously flavorful Chicken Bacon Ranch Skewers that are ridiculously easy to make on the grill. I teamed up with QALO to bring you perfectly seasoned chicken pieces, crispy bacon, Buffalo sauce, and homemade Ranch dressing—all in one bite! Oh yeah, your taste buds heard that right.
These chicken kebabs are a great recipe for appetizers, lunches, or dinners. Served up on metal skewers and on top of some kettle chips for a so freaking delicious meal! From prep to finish, this easy recipe is guaranteed to be a hit at your next cookout, no matter the occasion.
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Table of Contents
Why You’ll Love Chicken Bacon Ranch Skewers
These skewers combine the smoky, rich flavor of bacon with tender chicken cubes, all basted with Buffalo sauce. They’re also a different, fun take on the Flake Steak Skewers I made a couple weeks ago. We’ll flatten some chicken thighs, top them with bacon and then add a final layer of chicken thighs before setting the entire sheet into the freezer to adhere together. From there, we’ll be able to slice it into smaller cubes and assemble the skewers.
For the flavor, we can count on this combo to bring it all. The creamy ranch on the side gives it that classic ranch chicken kabobs vibe that’s perfect for a quick weeknight meal or a great appetizer. With simple ingredients and minimal prep, you get BBQ chicken bacon ranch skewers that will satisfy your crew. Plus, they’re an easy way to get that whole family around the grill.
What’s the difference between Kebab, Kabob, and skewers?
Kebab, kabob, skewer—what’s the difference? Here’s the scoop. Kebab comes from Middle Eastern cuisine and usually means skewered, grilled meat, but can also refer to non-skewered dishes. In the U.S., we say kabob as the Americanized version, usually for grilled meat or veggies on a stick. And then there’s the skewer—just the stick itself, metal or bamboo, holding everything together. We throw “skewer” in recipe names (like Chicken Bacon Ranch Skewers) because it sounds cool and tells you it’s all grilled goodness on a stick!
Chicken Bacon Ranch Kabobs Ingredients Round-Up
- Skewers – You’ll need chicken thighs, bacon, a generous amount of my Cowboy Butter Rub for seasoning, and then some of your favorite Buffalo sauce.
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- Homemade Ranch – A blend of sour cream, mayonnaise, chopped parsley, chopped dill, garlic powder, black pepper, buttermilk to thin, and salt to taste.
Now that you know what to grab from the grocery store, it’s time to make the grilling magic happen, one step at a time. Before diving in, though, there’s one step you absolutely can’t skip: freezing the chicken and bacon together. We’ll do this by layering together the thawed chicken and bacon, and then freezing it together. Trust me, it makes each piece of chicken and bacon way easier to slice and skewer. So, with that covered, let’s get to it!
How to Make Bacon Ranch Chicken Skewers
First, pound your chicken thighs to about ⅛” thickness. Next, lay out a 2.5-foot by 1-foot base layer of chicken on a piece of foil, then add an entire strip of bacon on top, followed by another layer of chicken.
Wrap this meat stack tightly in a piece of foil, place it on a tray, and then freeze it for at least 1 hour (4 hours is even better). Freezing is key because it makes the stack easier to slice and skewer without everything falling apart during the cooking process.
After your meat is thoroughly chilled and firm, go ahead and set up your grill to medium-high heat, around 325 degrees F. Next, carefully slice the frozen meat block into 2×2” chicken cubes. Then, place the cubed chicken pieces onto skewers, leaving a little space at the end of each skewer for easy handling. Finally, season the chicken pieces generously with Cowboy Butter Rub, and you’re all set to start grilling.
Place the skewers on the preheated grill and let the cooking process work its magic. Grill each skewer for about 15-20 minutes, basting with Buffalo sauce on the first side and as you turn them.
Keep the grill at medium-high heat and watch until each chicken cube reaches an internal temperature of 165F. The bacon pieces should be crispy, and the rest of the strip will be perfectly cooked alongside the chicken.
Next, let’s make that essential creamy ranch dipping sauce in a large bowl. Combine the sour cream, mayo, parsley, dill, garlic powder, and then some black pepper. Add as much buttermilk as you need to create the perfect consistency.
Now, all that’s left to do is enjoy. Cheers to another epic grilling adventure!
What to Serve with Kabobs
These skewers pair perfectly with grilled red onions, cherry tomatoes, or grilled pineapple chunks for a bit of sweetness. For something heartier, try serving them over a bed of rice to soak up all the flavors, or add a side salad for that fresh, crunchy balance.
I placed mine over a bed of rippled potato chips—making these skewers the ultimate fun snack: crispy, salty, and loaded with flavor. For an extra spicy kick, keep some hot chili paste or buffalo sauce nearby.
Leftovers and Reheating
For any leftovers, be sure to store them in a ziploc bag or airtight container to keep them fresh. Then, when you’re ready to enjoy them again, simply reheat using a preheated grill or a skillet with just a little bit of olive oil. Heat for about 3-4 minutes, which is just enough to warm up the chicken pieces and crisp the bacon without drying anything out.
If you love a good kebab, check out The Best Skewers Recipes, so you’ll never run out of ideas.
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FAQs for Chicken Bacon Ranch Skewers
Regular-cut bacon works best here because it crisps up during the cooking process. Thick-cut bacon may stay chewy and won’t crisp the same way.
Absolutely. This recipe is versatile—try blue cheese dressing or a quick marinade of olive oil, lemon juice, and garlic powder.
Chicken thighs with skin on are ideal for the tastiest, juiciest chicken skewers, but boneless skinless chicken breasts work if you prefer leaner meat.
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Chicken Bacon Ranch Skewers
Ingredients
Skewers:
- 4 lbs Chicken Thighs sliced thinly
- 1.5 lbs Bacon sliced
- 1/2 cup Cowboy Butter Rub
- Buffalo Sauce as needed
Homemade Ranch:
- 2.5 tbsp Sour Cream
- 2 tbsp Mayonnaise
- 1.5 tbsp Chopped Parsley
- 1 tbsp Chopped Dill
- 1.5 tsp Garlic Powder
- 1 tsp Black Pepper
- Buttermilk to desired consistency
- Salt to taste
Instructions
- Pound the chicken thighs until about ⅛” thick.
- Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
- Preheat your fire to medium heat (about 325F).
- Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
- Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the buffalo sauce throughout. Then once done, pull off and let rest.
- In a bowl, mix together your homemade ranch dressing.
- Serve with the ranch dressing on the side. Enjoy!
I can’t wait to try this. This looks 🔥🔥🔥