Saturday, July 23, 2011

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs


1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to


1 tablespoon white sugar, or to taste


5 skinless, boneless chicken breast

halves - cut into 1 inch cubes



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.


Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.


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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