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Ingredients
- 1/2 Cup Olive Oil
- 1/2 Cup Ranch Dressing
- 3 Tablespoons Worcestershire Sauce
- 1 Tablespoon Fresh Rosemary, Minced
- 2 teaspoons Salt
- 1 teaspoon Lemon Juice
- 1 teaspoon White Vinegar
- 1/4 teaspoon Ground Black Pepper
- 1 Tablespoon White Sugar
- 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 to 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.
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