Rosemary Ranch Chicken Kabobs

Name: Rosemary Ranch Chicken Kabobs
Total time: 65
Yield: 5
Ingredients: 0.5 cup olive oil; 0.5 cup ranch dressing; 3 tablespoons Worcestershire sauce; 1 tablespoon minced fresh rosemary; 1 tablespoon white sugar, or to taste; 2 teaspoons salt; 1 teaspoon lemon juice; 1 teaspoon white vinegar; 0.25 teaspoon ground black pepper, or to taste; 5 skinless, boneless chicken breast halves - cut into 1 inch cubes; 10 (6 inch) wooden skewers, soaked in water for 30 minutes

Recipe by Theresa Spencer from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

5 servings

•

0.5 cup olive oil
•

0.5 cup ranch dressing
•

3 tablespoons Worcestershire sauce
•

1 tablespoon minced fresh rosemary
•

1 tablespoon white sugar, or to taste
•

2 teaspoons salt

•

1 teaspoon lemon juice
•

1 teaspoon white vinegar
•

0.25 teaspoon ground black pepper, or to taste
•

5 skinless, boneless chicken breast halves - cut into 1 inch cubes
•

10 (6 inch) wooden skewers, soaked in water for 30 minutes

Instructions

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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
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).