Step-by-step instructions
0/4 done- 1
Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a large bowl; let stand for 5 minutes. Add chicken to the bowl and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
- 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 3
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
- 4
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).
Rosemary Ranch Chicken Kabobs
by Theresa Spencer
This flavorful rosemary ranch chicken kabob recipe is marinated in a bright rosemary-ranch sauce for tender, juicy chicken that melts in your mouth.
Step-by-step instructions
0/4 done- 1
Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a large bowl; let stand for 5 minutes. Add chicken to the bowl and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
- 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 3
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
- 4
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).
Ingredients (11)
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
Ingredients(11)
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
Originally from allrecipes.com
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