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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 318 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 3 tablespoons Worcestershire sauce
• 1 tablespoon white sugar, or to taste
• 1 tablespoon minced fresh rosemary
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 0.5 cup olive oil
• 0.25 teaspoon ground black pepper, or to taste
• 0.5 cup ranch dressing
• 10 (6 inch) wooden skewers, soaked in water for 30 minutes

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.

Step 3

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).

Step 4

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.