This came together easily with ingredients I had on hand, with the exception of the fresh rosemary. Since I didn't have fresh on hand, I used dried, making sure to crush it a bit before incorporating it into the marinade. I'm interested to try this one with fresh instead, as I'm sure it'll round out the flavor of the marinade even more.
As you can see, I served this with grilled asparagus, drizzled in balsamic vinaigrette prior to grilling, and grilled mushrooms, coated in a little bit of the marinade before grilling.
- 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.