Stir together olive oil, ranch dressing, Worcestershire sauce, dried rosemary, salt, lemon juice, white vinegar and pepper in a medium bowl. Pour mixture into a large re-sealable baggie, and then place the chicken cubes into the baggie. Turn the baggie to coat the chicken with the mixture, and then refrigerate for at least 45 minutes. When ready to cook, pre-heat an oiled grill to medium-high heat. Thread chicken onto skewers and discard marinade. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center and the juices run clear.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.