Rosemary Ranch Chicken Kabobs

Marinating the chicken makes the meat very flavorful as well as moist and tender. You can skip the kabob part and just use the marinade on whole chicken breasts. Just a suggestion - I am very picky about my ranch dressing. My personal favorite is Trader Joe's.

Rosemary Ranch Chicken Kabobs

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

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.

Footnote - Before adding the chicken to the marinade, reserve a few tablespoons and add to a small bowl of extra ranch dressing for dipping. Also, I substitute boneless, skinless chicken thighs for the chicken breasts and use fresh whole rosemary sprigs. After adding the marinade to the chicken, I lay the sprigs right on top.