Rosemary Ranch Chicken Kabobs


04 Apr 2016
Posted By   Alice Whitlock

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

Cooking Instructions
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. 2- Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. 3- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. 4- 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.