Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 1/2 cup mayo
  • 1 packet dry ranch seasoning
  • kosher salt, pepper
  • 6 slices bacon
  • Optional: cherry tomatoes or red pepper

Instruction

  • Cut the chicken thighs into inch size pieces and put them in a gallon size plastic bag. Add the mayo, ranch seasoning packet, kosher salt, and pepper. Massage the bag until the chicken is coated. Marinate in the fridge for an hour.
  • Cut the bacon slices into fourths. Set a skillet over medium heat and cook the bacon for a few minutes per side, not cooked all the way through because they will finish cooking on the grill. Place the half cooked bacon on paper towels to cool.
  • Assemble the kabobs alternating the chicken and the bacon, and peppers or tomatoes if using, onto 4 to 6 kabob skewers.
  • Preheat the grill to medium high. Grill the kabobs 8 to 10 minutes total, turning a few times.