Rosemary Ranch Chicken Kabobs Recipe

Ingredients
<br>- ½ cup olive oil
<br>- ½ cup ranch dressing
<br>- 3 tablespoons Worcestershire sauce
<br>- 1 tablespoon minced fresh rosemary
<br>- 2 teaspoons salt
<br>- 1 teaspoon lemon juice
<br>- 1 teaspoon white vinegar
<br>- ¼ teaspoon ground black pepper, or to taste
<br>- 1 tablespoon white sugar, or to taste (optional)
<br>- 5  skinless, boneless chicken breast halves - cut into 1 inch cubes
<br><p></p>Directions
<br>step 1: In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.  Let stand for 5 minutes.  Place chicken in the bowl, and stir to coat with the marinade.  Cover and refrigerate for 30 minutes.
<br>step 2: Preheat the grill for medium-high heat.  Thread chicken onto skewers and discard marinade.
<br>step 3: Lightly oil the grill grate.  Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
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Ingredients
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- ¼ teaspoon ground black pepper, or to taste
- 1 tablespoon white sugar, or to taste (optional)
- 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions
step 1: In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
step 2: Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
step 3: Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

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