Name: Rosemary Ranch Chicken Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 5
Cuisine: American
Ingredients: 0.5 cup olive oil; 0.5 cup ranch dressing; 3 tablespoons Worcestershire sauce; 1 tablespoon minced fresh rosemary; 1 tablespoon white sugar, or to taste; 2 teaspoons salt; 1 teaspoon lemon juice; 1 teaspoon white vinegar; 0.25 teaspoon ground black pepper, or to taste; 5 skinless, boneless chicken breast halves - cut into 1 inch cubes; 10 (6 inch) wooden skewers, soaked in water for 30 minutes

Rosemary Ranch Chicken Kabobs

This flavorful rosemary ranch chicken kabob recipe is marinated in a bright rosemary-ranch sauce for tender, juicy chicken that melts in your mouth.

1 hr 5 min total 20 min prep 10 min cook 5 318 cal

Instructions

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1 Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a large bowl; let stand for 5 minutes. Add chicken to the bowl and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4 Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).