These rosemary-ranch chicken kabobs are so delicious, tender, and juicy, they practically melt in your mouth. Even the pickiest eater will be begging for the last piece.
Ingredients
- 0.5 cups olive oil
- 0.5 cups ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 1 tablespoon white sugar , Optional
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 0.25 teaspoons ground black pepper , or to taste
- 5 skinless , boneless chicken breast halves - cut into 1 inch cubes
- 10 , 6 inch
Instructions
-
1
Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl; let stand for 5 minutes. Add chicken to the bowl and stir until coated; cover and refrigerate 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).
Nutrition Facts
Per serving
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