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Rosemary Ranch Chicken Kabobs

Fourth of July means fireworks, good food and fun! If you are hosting a party this year, why not try something new besides the usual burgers and hotdogs? This recipe for Rosemary Ranch Chicken Kabobs is so delicious, tender, and juicy the chicken will melt in your mouth. Enjoy!

Rosemary Ranch Chicken Kabobs

Makes six servings

• 1/2 c. olive oil

• 1/2 c. ranch dressing

• 3 Tbsp. Worcestershire sauce

• 1 Tbsp. minced fresh rosemary

• 2 tsp. salt

• 1 tsp. lemon juice

• 1 tsp. white vinegar

• 1/4 tsp. ground black pepper, or to taste

• 1 Tbsp. white sugar, or to taste (optional)

• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

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.

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