This bacon ranch chicken kabobs recipe combines smoky bacon and red onion with delicious grilled chicken bathed in a ranch and chile paste marinade.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
441 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Cook skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Step 3
Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
Step 4
Remove chicken from marinade and shake off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
Step 5
Thread one piece of onion about 1 1/2-inches down one skewer.
Step 6
Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer, then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded, using 4 to 5 cubes of chicken.
Step 7
Thread one piece of onion onto the end of the same skewer.
Step 8
Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
Ingredients
salt and black pepper to taste
1 teaspoon hot chile paste (such as sambal oelek)
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
24 (1-inch) pieces red onion
12 slices thick cut bacon
12 (6 inch) bamboo skewers, soaked in water for 2 hours
