Rosemary Ranch Chicken
Total Recipe Yield: 5Ìýservings
Portion Size: 1 chicken breast
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý±·´Ç
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- ¼ 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
Directions
- Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl. Add chicken to the bowl and stir until coated; cover and refrigerate for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
- 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).
Why did you choose to submit this recipe?
"This is our family’s favorite way to eat chicken. We also make it frequently when friends come over for a bbq. Everyone loves it - even the pickiest eaters! You can leave the chicken breasts whole or cut them up into cubes. You can also make it with other cuts of chicken." -ÌýLaura Kluge