I don’t know what it is about grilled chicken on skewers, but every time we make them they turn out so tender and delicious. As we are devouring our dinner I always ask, “why don’t we do this more often?!”. This ranch marinade is easy to make with most of the ingredients already in your fridge or pantry and it gives the chicken a lovely tangy flavor.
Start by gathering all the marinade ingredients in a bowl.
Add 4 chicken breasts cut into 1 inch pieces, stir it around to make sure all the chicken gets coated. Pop it in the fridge for 30 minutes.
Soak the skewers in water for 10 minutes before threading the meat on them. This keeps the skewer ends from catching on fire and makes the meat slide off easier.
String the pieces of meat on the skewer without leaving any gaps. Grill the skewers for 4 to 6 minutes on each side over medium high heat, or until the chicken is no longer pink.
I hope you enjoy this summer chicken recipe as much as I do!
Servings |
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- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon black pepper
- 1/2 teaspoon white sugar
- 4 boneless chicken breasts cut into 1 inch pieces
Ingredients
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- In a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, salt, lemon juice, white vinegar, black pepper and white sugar.
- Mix the cubed chicken in the bowl, stir and coat all the chicken. Cover and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat. Place the chicken on the skewers and discard the marinade.
- Grill the skewers for 4 to 6 minutes on each side, or until the chicken is no longer pink and the juices run clear.