Rosemary Ranch Chicken Kabobs
Description
This flavorful rosemary ranch chicken kabob recipe is marinated in a bright rosemary-ranch sauce for tender, juicy chicken that melts in your mouth.
Ingredients
•
1/2 cup olive oil
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1/2 cup ranch dressing
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3 tablespoons Worcestershire sauce
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1 tablespoon minced fresh rosemary
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1 tablespoon white sugar, or to taste
•
2 teaspoons salt
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1 teaspoon lemon juice
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1 teaspoon white vinegar
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1/4 teaspoon ground black pepper, or to taste
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5 skinless, boneless chicken breast halves - cut into 1 inch cubes
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10 (6 inch) wooden skewers, soaked in water for 30 minutes
Directions
1
Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a large bowl; let stand for 5 minutes. Add chicken to the bowl and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4
Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).