Rosemary Ranch Chicken Kabobs
These Rosemary Ranch Chicken Kabobs are marinated in a savory blend of ranch dressing, olive oil, Worcestershire sauce, lemon juice, and fresh rosemary for maximum flavor and tenderness. The chicken is skewered and grilled until juicy and golden, with a subtle herbaceous kick that pairs beautifully with the smoky char. It’s a simple yet crowd-pleasing recipe that’s perfect for summer cookouts or easy weeknight dinners.
Calories
Ingredients
- ½ cup olive oil
- ½ cup ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp lemon juice
- 1 tsp white vinegar
- ¼ tsp ground black pepper or to taste
- ½ tsp white sugar or to taste (optional)
- 5 boneless skinless chicken breast halves - cut into 1 inch cubes
Instructions
- 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).
- 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.