Rosemary Ranch Chicken Kabobs: Difference between revisions
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(Created page with "=Ingredients= *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...") |
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#Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. |
#Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. |
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#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. |
#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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=Notes= |
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1 cup of sour cream and 14 grams of dry ranch mix |
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[[Category: Recipes]] |
[[Category: Recipes]] |
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Latest revision as of 03:31, 6 July 2022
Ingredients
- 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
Instructions
- 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.
Notes
1 cup of sour cream and 14 grams of dry ranch mix