Rosemary-Ranch Chicken Brochettes
Serves 4-6 | By Chef Charles Childers
Method
In a bowl, combine all ingredients except chicken. Let sit 10 minutes for flavors to mingle. Add chicken, toss, cover, and place in refrigerator for at least half an hour. To reduce risk of fire with bamboo or wooden skewers, soak them in water, usually for at least half an hour. Preheat grille to medium-high heat. Thread chicken on soaked skewers, then discard the marinade. Lightly oil the grille and cook brochettes for 8-12 minutes, or until chicken is 165 degrees for 15 continuous seconds.
Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp minced rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/2 tsp black pepper
1 tbsp white sugar
5 boneless, skinless chicken breasts, cut into 1” cubes
