Herb Roasted Chicken and VegetablesMay 28, 2015
BBQ Corn on the CobJune 18, 2015
½ cup Olive Oil
½ cup Ranch Dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh Rosemary
2 tablespoons Salt
1 teaspoon Lemon Juice
1 teaspoon White Vinegar
¼ teaspoon ground Black Pepper, or to taste
1 tablespoon white Sugar, or to taste
5 skinless, boneless Chicken Breast halves, cut into 1-inch cubes
Serving Size: 1 skewer or 1 chicken breast
Nutrition Facts: 378 Calories; 59mg Cholesterol; 4.1g Fiber; 19.9g Protein; 19g Fat
1. 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.
2. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat. Thread chick onto skewers and discard marinade.
4. Lightly oil the grill gate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Serve and enjoy!