I am not a huge fan of ranch dressing outside of an occasional dip for carrot sticks and spinach nuggets (more on those later!), but I found this recipe and just had to try it. The chicken turned out juicy and tender, even though I left them on the grill too long (what I call “cook-proof” ingredients, that you really can’t ruin unless you make HUGE time estimation missteps) and my usually picky family who all HATE ranch adored this dish.
Courtesy of allrecipes.com:
Rosemary Ranch Chicken Skewers:
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
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.
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!
Tags: allrecipes.com, chicken, lemon juice, olive oil, Ranch, ranch dressing, rosemary, skewers, white vinegar, Worcestershire Sauce
