Rosemary Ranch ChickenKabobs
Ingredients(7)
- ⅓ cup
olive oil
- 1 ½ tablespoons
- 2 tablespoons
Worcestershire sauce
- 2 tablespoons
lemon juice
- 1 tablespoon
minced fresh rosemary, plus more sprigs for garnish
- 4
boneless, skinless chicken breasts, cut into 1-inch cubes
- 8–10
wooden skewers, soaked for at least 20 minutes
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
- 2
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
- 3
Preheat the grill to medium-high heat and grease the grates to precent sticking. Thread the chicken onto the skewers and discard remaining marinade.
- 4
Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.
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