These Rosemary Ranch Chicken Kabobs were a family favorite—moist, flavorful, and simple to make. Perfect for a quick grilled chicken dinner.
ROSEMARY RANCH CHICKEN KABOBS
After a weekend of indulgence, I wanted something lighter but still satisfying. These Rosemary Ranch Chicken Kabobs deliver big flavor while staying relatively light. Ranch pairs wonderfully with rosemary and a splash of Worcestershire, giving the chicken a savory, herb-forward profile the whole family enjoyed.
If you can’t grill outdoors, a hot grill pan works just as well. We grill year-round where I live, but these kabobs adapt easily to indoor cooking when the weather isn’t cooperating.
OTHER CHICKEN RECIPES
- Baked Chicken Chimichangas
- Chicken Ranch Bacon Taco Boats
- Classic Chicken Fajitas
- Spicy Southwest Chicken
- One-Pan Monterey Chicken Pasta
- Chicken Parmesan Meatballs
- One-Pan Chicken Tortilla Bake
- Chicken Pot Pie
Rosemary Ranch Chicken Kabobs
Christy Denney
5 from 4 votes
These Rosemary Ranch Chicken Kabobs are moist, full of flavor, and simple to prepare—great for weeknight grilling or a weekend cookout.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6 servings
Ingredients
- 1/4 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 1 teaspoon kosher 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
- 5 skinless, boneless chicken breast halves – cut into 1 inch cubes
Instructions
-
In a medium bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, minced rosemary, salt, lemon juice, vinegar, pepper, and sugar. Add the cubed chicken and stir to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors meld; longer is fine.
-
Preheat the grill to medium-high. Thread the marinated chicken onto skewers, discarding any excess marinade.
-
Lightly oil the grill grate and grill the skewers 8 to 12 minutes, turning occasionally, until the chicken is cooked through and the juices run clear.
Notes
Adapted from Allrecipes; oil and salt quantities were reduced for a lighter finish.
If using wooden skewers, soak them in water for 20–30 minutes before grilling to prevent burning.
Cuisine: American
Course: Main Course
Author: Christy Denney
