Name: Rosemary Ranch Chicken Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 cup olive oil; 1/2 cup ranch dressing; 3 tbsp Worcestershire sauce; 1 tbsp fresh rosemary, minced; 1 tbsp white sugar; 2 tsp kosher salt; 1 tsp lemon juice; 1 tsp white vinegar; 1/4 tsp ground black pepper; 5 breasts boneless skinless chicken breast halves, cut into 1-inch cubes; 10 skewer wooden skewers, 6 in each, soaked in water for 30 min

Steps

Whisk olive oil, ranch dressing, Worcestershire sauce, fresh rosemary, white sugar, kosher salt, lemon juice, white vinegar, and ground black pepper together in a large bowl; let stand for 5 minutes. Add boneless skinless chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes. 35 min
Preheat an outdoor grill for medium-high heat and lightly oil the grate. 10 min
Remove chicken from marinade and shake off excess. Thread marinated chicken onto wooden skewers; discard remaining marinade. 5 min
Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F. 12 min

Chef's notes

Chicken is done when an instant-read thermometer inserted into the thickest cube reads 165 degrees F; pulling them at exactly 165 keeps them juicy rather than dry. Prep order matters: soak the wooden skewers first, then mix the marinade, then cube the chicken so everything is ready at the same time. The most common mistake is skipping the 5-minute rest on the marinade before adding the chicken; letting the salt and acid bloom into the oil makes the coating more cohesive and flavorful. Fresh rosemary is key here; dried rosemary has a coarser, woodier texture that will not coat the cubes evenly, so do not substitute it 1-for-1 without finely grinding it first. Kabobs can be marinated up to 4 hours ahead and kept covered in the refrigerator; any longer and the lemon juice and vinegar will begin to break down the texture of the chicken.

Source: Theresa Spencer ↗ · rated ★ 4.7 by 4,817 people there

Rosemary Ranch Chicken Kabobs

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