"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 378 calories;30.7 g fat;4.8 g carbohydrates;19.9 g protein;59 mg cholesterol;1097 mg sodium.Full nutrition
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