Rosemary Ranch Chicken Kabobs
This is delicious served over rice or wrapped in pita bread"Wonderful flavor! Even my 4 year old that only wants to eat hotdogs and chicken nuggets, gobbled up this chicken without complaint! The chicken was moist and full of delicious flavor. My husband wanted some of the marinade as a dipping sauce, which I may have to set aside next time I prepare this. Thanks for sharing this recipe!" - LMBarnes
Yield: 6 Servings Ready in 45 minutes
64 people trying soon
|1/2 cupolive oil|
|1/2 cupranch dressing|
|3 Tablespoonsworcestershire sauce|
|1 Tablespoonminced fresh rosemary|
|1 teaspoonlemon juice|
|1 teaspoonwhite vinegar|
|1/4 teaspoonground black pepper; or to taste|
|1 Tablespoonwhite sugar; or to taste (optional)|
|5 chicken breasts; cut in 1-inch cubes|
|cherry; tomatoes or mushrooms|
Rosemary Ranch Chicken Kabobs Preparation
n 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. Add vegetables, if desired, to skewers.
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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