Thursday, August 25, 2016

rosemary ranch chicken kabobs


  • Servings: 6
  • 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 taste
  • 1 tablespoon white sugar, or to taste (optional)
  • 5 skinless, boneless chicken breast halves - cut into 1 inch cubes


    Preparation Time: 50 mins Cook Time: 10 mins Ready Time: 1 hr

  • 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 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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