Ingredients:
1/2 c. Rosemary Olive Oil
1/2 c. ranch dressing
3 Tbsp. Worcestershire sauce
1 tsp. minced fresh rosemary
2 tsp. salt
2 tsp. Sicilian Lemon White Balsamic Vinegar
1/4 tsp. ground black pepper, or to taste
1 Tbsp. white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 c. Rosemary Olive Oil
1/2 c. ranch dressing
3 Tbsp. Worcestershire sauce
1 tsp. minced fresh rosemary
2 tsp. salt
2 tsp. Sicilian Lemon White Balsamic Vinegar
1/4 tsp. ground black pepper, or to taste
1 Tbsp. 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 balsamic, 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.
