Rosemary Ranch Chicken Kabobs

By CarolineNGa

My family enjoyed this meal immensely. I marinated the veggies that I used also (Vidalia onion, red and green bell pepper, and yellow squash) and it came out absolutely luscious. I made this with both the dried rosemary and again with the fresh rosemary, and I think that the fresh rosemary really adds a lot to the flavor. This will be a favorite recipe in the summer grilling months at our home!
4 1/2 stars in our house! I baked chicken pieces in the marinade at 350 for about 20 minutes. I thought it was delicious, my husband thought it was good. I might decrease the lemon juice and vinegar next time because it was a little tangy for our taste, but the chicken was tender, and the sauce was delicious over rice.

Ingredients

• 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

Step 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.

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.