This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
These Bacon Wrapped Chicken Kabobs are smoky, juicy, and brushed with BBQ sauce for a lightly caramelized finish. The bacon adds plenty of flavor while helping the chicken stay tender as the skewers cook.
I make these on a cast iron grill pan, so they’re easy to enjoy even when I’m not cooking outside. Add garlic butter rice and air fryer broccoli for an easy dinner, or try my grill pan chicken kabobs when you want a version without bacon.
Ingredients Needed
- Chicken breasts: Cut them into evenly sized chunks so they cook at about the same rate. Boneless, skinless chicken thighs also work.
- Thin-cut bacon: Use raw, thin-cut bacon so it has time to render and brown while the chicken cooks.
- Bell peppers: Cut them into pieces that are similar in size to the chicken.
- Red onion: It softens and gets a little sweeter as the kabobs cook.
- Italian seasoning: Adds an easy blend of herbs to the marinade.
- Garlic powder: Gives the chicken savory flavor throughout.
- Salt and black pepper
- Olive oil: Used in the marinade and on the grill pan.
- Lemon juice: Adds brightness to the chicken marinade.
- BBQ sauce: Use your favorite BBQ sauce or my keto BBQ sauce for brushing on the kabobs near the end of cooking.
How to Make Bacon Wrapped Chicken Kabobs
Marinate the chicken
Coat the chicken with the seasonings, olive oil, and lemon juice, then refrigerate. The pieces should be evenly coated with the marinade before they rest.
Wrap with bacon
Wrap each chicken chunk snugly with bacon, then thread it onto the skewer so the skewer helps hold the bacon in place.
Add the vegetables
Thread the peppers and red onion between the bacon-wrapped chicken pieces. Leave a little space between everything so the bacon can brown instead of steaming.
Grill and finish with BBQ sauce
Cook the skewers for about 16–20 minutes total, turning them every 4–5 minutes so all four sides have time against the grill pan.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Brush with your favorite BBQ sauce or my keto BBQ sauce during the final few minutes. The sauce should look glossy and lightly caramelized, the bacon should be browned, and the thickest chicken pieces should reach 165°F.
Tips for the Best Chicken Kabobs
- Stick with thin-cut bacon: Thick-cut bacon takes longer to render and crisp, so the chicken may be done before the bacon.
- Cut the chicken evenly: Similar-sized pieces cook more consistently.
- Use medium heat: High heat can brown the outside before the bacon has enough time to render.
- Choose your skewers: I use metal skewers. If you’re using wooden skewers, soak them in water for about 20–30 minutes before assembling the kabobs so they’re less likely to scorch.
- Skip the marinade if you’re short on time: Toss the chicken with a little olive oil and your favorite dry rub instead. My BBQ seasoning works especially well with the bacon and BBQ sauce.
What to Serve With Bacon Wrapped Chicken Kabobs
These skewers work with anything from a quick weeknight side to a full BBQ-style plate.
- Easy weeknight dinner: Add garlic butter rice and air fryer broccoli for a simple starch-and-vegetable plate.
- BBQ-style dinner: Serve the kabobs with deviled egg potato salad and vinegar coleslaw for a classic cookout-style meal.
- Heartier comfort-food plate: Add baked macaroni and cheese with air fryer broccoli when you want something more filling.
Planning more of a cookout? Browse my BBQ recipes for more mains, sauces, and sides.
Can I Make These on an Outdoor Grill?
Yes. Cook the skewers over medium heat on an outdoor grill, turning them regularly so the bacon has time to brown on all sides. Brush with BBQ sauce near the end of cooking just as you would on the grill pan.
Prefer the air fryer? My marinated chicken kabobs combine marinated chicken with peppers and onions and cook completely in the air fryer.
Make Ahead
You can marinate the chicken the night before and chop the peppers and onions ahead of time. Wrap the chicken with bacon and assemble the skewers when you’re ready to cook.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm the chicken and vegetables in a skillet, oven, or air fryer until heated through.
- BBQ sauce: Store any unused sauce separately according to the package directions.
Bacon Wrapped Chicken Kabobs
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
- Skewers
- Cast Iron Grill Pan or Grill
Ingredients
For the Marinade
- 1 lb chicken breasts, cut into 1-inch cubes
- 1 tbsp Italian seasoning
- 1/2 tbsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- 2 tbsp lemon juice
For the Kabobs
- 7 slices No Sugar Added Bacon, raw thin-cut
- 2 bell peppers, cut into squares
- ½ red onion, cut into squares
- ½ cup BBQ Sauce, or my keto bbq sauce, plus more for serving if you wish
- 2 tbsp Olive Oil, or Avocado Oil for cooking
Instructions
Marinate the Chicken
- Add the chicken to a large zip-top bag or covered bowl.
- Mix the Italian seasoning, garlic powder, salt, and black pepper. Sprinkle the mixture over the chicken.
- Add the olive oil and lemon juice. Toss until the chicken is evenly coated.
- Refrigerate for at least 4 hours or overnight.
Assemble and Cook the Kabobs
- Cut each strip of raw, thin-cut bacon into thirds. Wrap one piece snugly around each chicken chunk.
- Thread the bacon-wrapped chicken, bell peppers, and red onion onto the skewers. Leave a little space between the pieces so the bacon can brown.
- Preheat a cast iron grill pan over medium heat. Add the 2 tablespoons of olive oil.
- Cook the kabobs for 16–20 minutes total, turning the skewers every 4–5 minutes so all four sides have time against the grill pan.
- Brush the kabobs with BBQ sauce during the final few minutes of cooking.
- Continue cooking until the bacon is browned and the thickest pieces of chicken reach 165°F.
- Serve with additional BBQ sauce, if desired.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Use thin-cut bacon: It has enough time to render and brown while the chicken cooks. I don’t recommend thick-cut bacon for this recipe.
- Skewers: I use metal skewers. If using wooden skewers, soak them in water for 20–30 minutes before assembling the kabobs.
- BBQ sauce: Use your favorite sauce or my keto BBQ sauce. Add it near the end so it caramelizes without burning.
- Chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Outdoor grill: Cook over medium heat, turning regularly, until the bacon is browned and the chicken reaches 165°F.
- Quick option: Skip the marinade and toss the chicken with a little olive oil and your favorite dry rub instead. My BBQ seasoning works especially well here.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Leave a Reply