Grilled Chicken Bacon Ranch Kabobs
Being from the Midwest we take our ranch seriously. It’s not just a salad dressing around these parts, or an integral part of my favorite potato salad, but a condiment for everything you can imagine (including pizza- IYKYK). Another adaptation is through this delicious homemade marinade I use on my Grilled Chicken Bacon Ranch Kabobs.
These start off by mixing up the marinade.
Simply whisk together the mayonnaise, buttermilk, lemon juice, garlic powder, onion powder, salt, and pepper.
Into a large resealable plastic bag, or container with a lid, place the chicken thighs (or breasts) pieces.
You want to make sure they are about 1-inch, bite sized pieces. This helps to ensure they are cooked through when the rest of the kabob is ready.
Cover the chicken with the buttermilk ranch marinade. Place the sealed bag or container in the fridge for at least 2 hours, but overnight is best.
When you are ready to grill, remove the chicken from the fridge and assemble the kabobs onto skewers.
I like starting out with a piece of chicken, then a couple pieces of ham slices, a grape tomato, another section of ham slices, and then a piece of chicken.
(Hint- try to start and end your kabob with the chicken to ensure your ham does not get too toasty).
When the kabobs are assembled, grill for 10-15 minutes.
Try to turn the kabobs every 2-3 minutes to ensure even cooking.
Serve these with an extra drizzle of ranch dressing.
If you really want to send this over the top, disassemble and serve on top of a lettuce salad or as the filling in a wrap.
Devine!
Grilled Chicken Bacon Ranch Kabobs
This perfect recipe for juicy Grilled Chicken Bacon Ranch Kabobs skewers is the best for summer get togethers. Made with a homemade buttermilk ranch marinade.
Ingredients
Buttermilk Ranch Marinade
- 1/2 cup Mayonnaise
- 1/4 cup Buttermilk
- 1 Tbsp Lemon Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
Skewers
- 1 lb Boneless, Skinless Chicken Thighs (or breasts), cut into 1-inch pieces
- 1/2 lb Sliced Boneless Ham, cut into roughly 1-inch squares NOT Deli (thin) style
- 1/2 pint Cherry Tomatoes
Instructions
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Whisk together the mayonnaise, buttermilk, lemon juice, garlic powder, onion powder, salt and pepper into a small mixing bowl.
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Place chicken pieces into a resealable plastic bag or container with lid. Pour the buttermilk ranch marinade over the top. Seal and place into the fridge for at least 2 hours but best overnight.
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When ready to grill- remove the chicken from the marinade. Alternate threading chicken onto skewers with stacks of ham pieces, and tomato. (Hint- start and end your skewers with chicken pieces so the ham doesn't get too toasty while cooking). My order is chicken, then 3-4 pieces of ham, a cherry tomato, 3-4 pieces of ham, then another piece of chicken. Repeat the length of the skewer.
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Preheat grill to medium-high heat. Then grill the kabobs for 10-15 minutes or until chicken is cooked through. Try to rotate/turn the kabobs every 2-3 minutes to ensure even cooking.
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Serve with a side salad and a little extra helping of ranch 🙂
Recipe Notes
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