Rosemary Ranch Chicken Kabobs
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Rosemary Ranch Chicken Kabobs
Description
The Rosemary Ranch Chicken Kabobs recipe involves marinating bite-sized chicken breast pieces in a mixture of ranch dressing, olive oil, Worcestershire sauce, lemon juice, vinegar, fresh minced rosemary, and seasonings including salt, pepper, and sugar. This marinade infuses the chicken with herbal and tangy flavors while tenderizing it before grilling. The chicken is threaded onto skewers and grilled over medium-high heat until cooked through and juices run clear, resulting in moist pieces with a grilled exterior. Fresh rosemary adds a distinctive piney aroma, and the ranch dressing base enriches the meat with creamy undertones.
The grilling process ensures the chicken remains juicy inside with lightly charred edges from the direct heat. These kabobs can be served alongside grilled vegetables, rice, or salads to complete a meal. Marinating time can be extended beyond 30 minutes for deeper flavor absorption. Using soaked wooden skewers helps prevent burning during grilling.
Note the marinade ingredients carefully balance acidity, herbs, and sweetness to complement the chicken without overpowering it. The recipe’s choice of fresh rosemary and Worcestershire gives this dish a well-rounded savory profile uncommon in standard chicken skewers.
Ingredients
- 1/4 /4 cup olive oil
- 1/2 /2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon rosemary minced fresh
- 1 teaspoon kosher salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 /4 teaspoon ground black pepper or to taste
- 1 tablespoon white sugar or to taste
- 5 chicken breast skinless, boneless halves, cut into 1 inch cubes
Instructions
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes or longer if desired.
- 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.
Notes
- Soak wooden skewers in water for up to 30 minutes before grilling to prevent them from burning.
- The marinade can be refrigerated with the chicken for longer than 30 minutes to intensify flavor.
- Reduced olive oil and salt amounts offer a lighter marinade compared to some versions.
User Reviews
Overall Rating
5
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