Rosemary Ranch Chicken Kabobs

It's Monday. After all the weekend fun, I really just need a simple no fuss dinner. Preferably one for the grill so I don't have to turn on the stovetop or oven in this summer heat. Bonus! Patrick loves to use the grill, so I might not have to cook tonight. Woot, woot!

This chicken is tender and juicy and great leftover!  Now, while the kabobs are a fun novelty, I don't always want to fuss with the skewers.  Which, let me just say, is most of the time.  So, that is when I use the chicken tenderloins.  You could also cut the breast halves into strips.

Photo by samer daboul from Pexels

Rosemary Ranch Chicken Kabobs

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, I don't ever add sugar)

5 skinless, boneless chicken breast halves - cut into 1 inch cubes OR chicken tenderloins equal in weight to the 5 boneless chicken breast halves.

Directions:

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 (I prep this in the morning if I have time).

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.  Enjoy!

I found this recipe on one of my favorite sites, Allrecipes.com.  You can see it here.  If you are interested in what others thought, there are a lot of reviews for your reading pleasure.