Bacon Ranch Chicken Skewers
Featured in Allrecipes Magazine

Bacon Ranch Chicken Skewers

134
Chef John 22169

"These bacon ranch chicken skewers were intended to star at your next tailgate cookout. They are easy, interesting, and incredibly adaptable."
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Ingredients

46 m servings 441 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together ranch dressing and hot chile paste in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  5. Thread a piece of onion about 1 1/2 inches down the skewer.
  6. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
  7. Thread a second piece of onion onto the end of the skewer.
  8. Repeat steps 5 through 7 for all twelve skewers.
  9. Season chicken skewers with salt and pepper as desired.
  10. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

Reviews

134
  1. 174 Ratings

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Most helpful positive review

EXCELLENT! If I could give these more stars, I would! I marinated my chicken all day...PERFECT! I did not use any salt, and they didn't need it. Oh, and I used vidalia onion instead of red b/c t...

Most helpful critical review

I actually let it soak 2 days due to being out of town. I expected huge ranch flavor. There really wasn't any. Chicken did cook tender though. If I am supposed to rely on a dipping sauce, wh...

EXCELLENT! If I could give these more stars, I would! I marinated my chicken all day...PERFECT! I did not use any salt, and they didn't need it. Oh, and I used vidalia onion instead of red b/c t...

Simple and delicious, used a good buttermilk ranch dressing, and thai chili paste, the chicken was so tender, and don't forget to spread the meat out so that the bacon gets evenly done! Great st...

These were so good. I did not have the chili paste so I put in Franks hot sauce. I marinated the chicken for 24 hours. I will be making this again. Note: I used 2 t. of the hot sauce. I will...

Definitely make your chicken pieces at least 1 inch. We marinated ours over night and it turned out great. My kids loved the flavor but said the best part was the bacon, at least I know that t...

Slightly precook the bacon before assembling the skews to ensure a crispy (not chewy) skewer.

Ridiculously easy and OH SO GOOD! I didn't have chile paste but I did have chili sauce (Sriracha) so I squeezed some in there and it worked great. I skipped the salt and pepper, not necessary. I...

I tried these today & they were very good. The only thing different I would do is add more red onion on skewer for an added flavor.

These were awesome . I made a avocado ranch side dressing ( light ranch + mashed fresh avocado ) served along with a spanish yellow rice for dinner .Easy and tasty ! -used light ranch -added ...

The kabobs were delicious! I doubled the amount of chile, just because I like it spicy. I let them marinade for about 3 hours and they had the best flavor. Added some extra veggies to half of...