Plate with cooked chicken and potatoes with skewers in background and bottle of beer

Beer Ranch Chicken Kabobs

Summer is perfect for grilling and these chicken kabobs have the right amount of flavor while being easy to prepare and enjoy.
Course Main Dish
Cuisine American
Keyword beer, chicken, grill, kabobs, ranch
Prep Time 45 minutes
Cook Time 25 minutes
Marinating Time 3 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 344kcal
Author Stephanie Lynch



  • 4 chicken breasts boneless, skinless
  • 1/2 cup beer pale or amber ale
  • 1 tbsp ranch powder
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lb golden potatoes
  • skewers


Prepare Chicken Marinade

  • Cut the chicken into chunks about 1-1 1/2 inches, large enough that they won't fall off of the skewers
  • In a small mixing bowl, whisk beer, ranch powder, olive oil, and garlic
  • Pour about 2/3 of the marinade over the chicken, cover, and refrigerate for at least 2 hours (save the remaining 1/3 marinade in the refrigerator for later)

Parboil the Potatoes

  • About 30 minutes before grilling, cut the potatoes into large chunks and cover the potatoes with water in a large stockpot and bring to a boil
  • Turn off the heat and cook for about 5 minutes, until the outside starts to soften but the centers are still hard
  • Drain the potatoes and immediately run under cold water to stop the cooking process

Prepare Skewers

  • If you are using bamboo skewers, soak for 20-30 minutes before preparing
  • Heat the grill to a medium heat
  • Alternate adding chicken and potatoes to the skewers until it's all been used
  • Brush reserved marinade over the skewers
  • Grill the kabobs for about 20-25 minutes (depending on the temperature of the griluntil the chicken is cooked through and potatoes are crispy


Calories: 344kcal | Carbohydrates: 17g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 365mg | Potassium: 726mg | Fiber: 3g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 13.6mg | Calcium: 51mg | Iron: 4.5mg