Thursday, August 11, 2011

Rosemary Ranch Chicken Kabobs

Summer days are quickly winding to an end....I'm trying to take advantage of grilling season while I can!

There's nothing like good grilled meat.  This ranch-y marinade was a little different than anything I have ever a good way!  The chicken was very moist and flavorful, and the rosemary adds to the yumminess as well.  

Rosemary Ranch Chicken Kabobs

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 Tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon white sugar, or to taste (optional)
  • 5 boneless skinless chicken breast halves – cut into 1 inch cubes
  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 to 4 hours (I did 4 hours).
  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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