Rosemary Ranch Chicken Kabobs |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/4 teaspoon(s) ground black pepper, or to taste |
1 teaspoon(s) lemon juice |
1 tablespoon(s) minced fresh rosemary |
1/2 cup(s) olive oil |
1/2 cup(s) ranch dressing |
2 teaspoon(s) salt |
5 skinless, boneless chicken breast halves-cut into 1 inch cubes |
1 tablespoon(s) white sugar, or to taste (optional) |
1 teaspoon(s) white vinegar |
3 tablespoon(s) worcestershire sauce |
Directions:
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.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
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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