Rosemary Ranch Chicken Kabobs

December 11, 2013

Rosemary Ranch Chicken Kabobs
 
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This Rosemary Ranch Chicken recipe is delicious, tender and juicy, it will melt in your mouth. Even the pickiest of eaters will be begging for the last piece!
Author:
Serves: 6
Ingredients
  • ½ cup olive oil
  • ½ cup peppercorn ranch dressing
  • 3 tbsp worcestershire sauce
  • 1 tbsp minced fresh rosemary
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • ¼ tsp ground black pepper (or to taste)
  • 1 tbsp white sugar (1 pkg Splenda or honey may be substituted)
  • 5 skinless and boneless chicken breasts
Instructions
  1. Prepare wooden skewers by soaking in water for 1 hour.
  2. In a large ziplock bag, prepare marinade by stirring together olive oil, peppercorn ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar.
  3. Set aside.
  4. Prepare chicken breasts by cutting into 1” cubes and add to the marinade mixture. Redistribute cubed chicken pieces, ensuring they are all covered in the marinade mixture.
  5. Refrigerate for at least 30 minutes to allow all flavors to penetrate the meat.
  6. Preheat grill to medium-high heat.
  7. Place a large hole strainer into the sink.
  8. Remove chicken from fridge and place into the strainer, allowing any excess marinade to drain.
  9. Remove skewers from water and carefully thread chicken pieces onto the skewers, discard marinade.
  10. Lightly oil the grill grate.
  11. 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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