Rosemary Ranch Chicken Kabobs

There are a handful of go-to recipes that are classics in our family...the ones you always bring out when you know what you're gonna get and you know it's going to be scrumptious. My brother Jakob and my sister-in-law Jessica introduced us to Rosemary Ranch Chicken Kabobs several years ago and we've never been the same since! Anything with rosemary is typically a hit with me, so combine ranch and juicy, tender chicken and we've got a winner.



This chicken is a summer essential for the grill and is absolutely delish, not to mention fool-proof. There's just something about it that always turns out right...I think the white vinegar tenderizes the chicken to perfection. I think it was originally from AllRecipes but we've adopted it as our own and I like to assume it will live on for generations of Ondreys to come. Here's the recipe for six.




Rosemary Ranch Chicken Kabobs
Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 TBSP Worcestershire sauce
1 TBSP minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 TBSP white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions
1. 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.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. 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. Serve with roasted vegetables or other preferred sides. Enjoy!