Rosemary Ranch Chicken

 Rosemary Ranch Chicken (30m marinate time) 

• ½ cup olive oil 
• ½ cup ranch dressing 
• 3 tablespoons Worcestershire sauce 
• 1 tablespoon minced fresh rosemary 
• 2 teaspoons salt 
• 1 teaspoon lemon juice 
• 1 teaspoon white vinegar 
• ¼ teaspoon ground black pepper, or to taste 
• 1 tablespoon white sugar, or to taste (Optional)
• 3-5 skinless, boneless chicken breast halves - cut into 1 inch cubes
  

  Directions

  • Step 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.

  • Step 2

    Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

  • Step 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.