Bacon Ranch Chicken Kabobs

Featured in the Honolulu Star-Advertiser on May 23, 2012.



Bacon Ranch Chicken Kabobs

  • 1/3 cup ranch dressing
  • 1 teaspoon hot chili paste
  • 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 24 (1-inch) pieces red onion
  • 12 slices thick cut bacon
  • Salt and black pepper to taste
  • 12 (6-inch) bamboo skewers, soaked in water for 2 hours (to prevent burning)


  1. Whisk together ranch dressing and chili paste in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat.
  3. Marinate in the refrigerator for 1 to 3 hours.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Transfer the chicken to a plate lined with paper towels.
  6. To assemble the kabobs, skewer a piece of onion, then the end of a bacon strip, then a piece of chicken.
  7. Weave the bacon and chicken alternately on the skewer until the strip of bacon is used (about 4 to 5 pieces of chicken).
  8. Skewer a second piece of onion to top.
  9. Repeat for all 12 kabobs.
  10. Season with salt and pepper.
  11. Cook the kabobs on the grill, turning every 3 to 4 minutes, until browned on all sides and the chicken is cooked (12 to 16 minutes total per skewer).
  12. Serve with ranch dressing as a dipping sauce.

Makes 6 servings.

Approximate Nutrient Analysis per 2 Kabob serving (not including salt to taste):
570 calories, 43 g fat, 13 g saturated fat, 120 mg cholesterol, 850 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g sugar, 36 g protein


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