These rosemary-ranch chicken kabobs are so delicious, tender, and juicy, they practically melt in your mouth. Even the pickiest eater will be begging for the last piece.
Prep Time::20 mins
Cook Time::10 mins
Additional Time::35 mins
Total Time:: 1 hr 5 mins
Servings::5
Yield::10 skewers
Ingredients
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½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 tablespoon white sugar, or to taste (Optional)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ 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
Directions
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).