Rosemary Ranch Chicken

This grilled chicken is so good!  It can be cut into 1" cubes to put on skewers for kebabs or you can marinade entire pieces of chicken.  I like to use boneless, skinless chicken breasts that I've cut into strips to cook more evenly and it's less hassle than using skewers but it's good either way!  It has become my go-to marinade for chicken. Enjoy!  -Claire

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon fresh lemon juice (or more)

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste

5 boneless skinless chicken breasts cubed for skewers, or in strips, or in halves lengthwise.

Directions:

Mix all marinade ingredients together with whisk and let it stand while you prepare your chicken.  Place chicken in the marinade and refrigerate for at least 30 minutes.  

Preheat the grill for medium-high heat.  Grill until the chicken is no longer pink in the center, and the juices run clear.