“Throw something extra-delicious on the grill with these best rosemary ranch chicken kabob recipes. This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the pickiest eater will be begging for the last piece.”
Prep: 50 m Cook: 10 m Ready In 1 h
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THE BEST ROSEMARY RANCH CHICKEN KABOB
To make this The Best Rosemary Ranch Chicken Kabob, You’ll need the following Ingredients:
Ingredients:
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1/2 cup ranch dressing
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
5 skinless, boneless chicken breast halves – cut into 1-inch cubes
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
Directions:
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. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
The Best Rosemary Ranch Chicken Kabob
The Best Rosemary Ranch Chicken Kabob
Equipment
- Grill
- Medium Bowl
Ingredients
- 1/2 cup olive oil
- 3 tbsp Worcestershire sauce
- 1/2 cup ranch dressing
- 1 tbsp minced fresh rosemary
- 2 tsp salt
- 1 tsp lemon juice
- 5 skinless, boneless chicken breast halves - cut into 1-inch cubes
- 1 tsp white vinegar
- 1/4 tsp ground black pepper, or to taste
- 1 tbsp white sugar, or to taste (optional)
Instructions
- 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. 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.
- 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.
