Rosemary Ranch Grilled Chicken Kabobs have the perfect marinade for the juiciest, flavorful and tender chicken kabobs for your summer backyard barbecues. This recipe will certainly impress!
It’s finally warm outside and we are in the last few days of the school year around here. Grilling time! I absolutely love to grill. The flavor it adds to food is unreal and I grill as often as I can. This recipe is all about the marinade and it doesn’t disappoint. It’s super flavorful and has the right balance of acidity to properly tenderize your chicken.
The marinade in this recipe can also be used with veggies for the side. Don’t marinate them with the chicken to prevent cross contamination, but this marinade is simply marvelous on potatoes. Slice up a peeled russet potato, or use some smaller red or gold potatoes and cut them in half. Place them in a foil packet, drizzle the marinade over, and grill them up along side your chicken for a complete meal!
Watch the video below where I walk you through every step of this recipe. Sometimes a visual helps and I’ve got you covered since I share a video with every single recipe. It’s a lot of work, but I’m happy to work hard to provide you with the best content I can!
Rosemary Ranch Grilled Chicken Kabobs
- ½ cup ranch dressing
- ¼ cup extra virgin olive oil
- ¼ cup worcestershire sauce
- 1 tablespoons dried rosemary
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons lemon juice
- 1 teaspoon white vinegar
- ¼ teaspoon black pepper
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- In a mixing bowl, stir together ranch dressing, olive oil, worcestershire sauce, rosemary, salt, sugar, lemon juice, white vinegar, and black pepper.
- Add your chicken pieces to the marinade and stir to coat. Let marinate in the fridge for 30-60 minutes.
- Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
- Preheat an outdoor grill to a medium-high heat.
- Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.
Recipe adapted from AllRecipes.com