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
- olive oil: 0.5 cup
- ranch dressing: 0.5 cup
- Worcestershire sauce: 3 Tbsp
- fresh rosemary: 1 Tbsp (minced)
- white sugar: 1 Tbsp (to taste, optional)
- salt: 2 tsp
- lemon juice: 1 tsp
- white vinegar: 1 tsp
- ground black pepper: 0.25 tsp (to taste)
- skinless, boneless chicken breast halves: 5 piece (cut into 1-inch cubes)
- wooden skewers, soaked in water for 30 minutes: 10 piece (6 inch)
Metric Conversion
Stages of cooking
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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.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
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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).
