 Serves 6 |
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:
| 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. |
| 2. | Thread chicken onto skewers and put in ziplock bag with marinade. Freeze. |
| 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. |
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