It’s been really cold in my neck of the woods lately. Like really cold. So cold that I went out and bought boots. And I don’t wear boots! There’s even snow on our mountains! Proof:
I think the thing I’m most sad about when it comes to the cold weather is the fact that we’re quickly running out of time to use the grill. Which means I’ll have to resume all of the cooking. Bleh. So how about one more grill recipe? It’s a good one, I promise!
I bookmarked this Rosemary Ranch Chicken Kabobs recipe without really reading it so when I saw that it actually used bottled ranch dressing, I was pretty grossed out. That just doesn’t sound good at all! How wrong I was. This is seriously the best chicken I’ve had all summer! You can’t really pick out the ranch taste but all the herbs and spices in it makes the chicken so flavorful and delicious. This is one I’m definitely going to remember for next summer and every summer after.
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 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)
- 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.