Grilled Chicken Kabobs

Rosemary Ranch Chicken Kabobs

INGREDIENTS
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (use about a 1/2 tsp. if you use dried)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional, and I usually skip the sugar completely)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

DIRECTIONS
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.

Yield: 6 servings
PREP TIME
50 Min
COOK TIME
10 Min
READY IN
1 Hr (inc. 1/2 hour marinade time)

Note: You can also make these in the oven at 450 degrees. Cook about 10-12 minutes per side, but watch that they don't burn. You can also add veggies to the kabobs when you grill. By the way, the marinade also works well for chicken breasts. This is so good even kids like it. Chicken comes out very moist and tender.