• lbs boneless, skinless chicken breasts
  • 1/4 C olive oil
  • 1/4 tsp pepper
  • 1 pkg (1 oz) or 3 Tbsp bulk dry ranch seasoning/dressing mix
  • 1 lb bacon


  1. Cut chicken breasts into 1″ – 2″ pieces
  2. In a small mixing bowl combine olive oil, pepper and ranch seasoning
  3. Mix until combined
  4. Place chicken in a Ziploc bag and pour dry ranch seasoning mixture over the chicken
  5. Seal and turn to coat
  6. Refrigerate at least 3 hours or overnight – the longer the better!
  7. Place bacon on a microwave plate lined with paper towels so it’s not laying on top of the other pieces
  8. Microwave the bacon on a plate for about 1.5 minutes (you will have to do multiple batches)
  9. Cut bacon strips into 2 inch square pieces
  10. Thread a piece of chicken, then bacon repeating until the skewer is filled
  11. Place on preheated grill 
  12. Grill 6 – 8 minutes on each side then flip
  13. Be careful not to overcook chicken, this will result in dry, chewy chicken – and nobody wants that!


  1. When using wood skewers, be sure to soak them first or they may catch on fire!