Rosemary Ranch Chicken Kabobs Recipe for Juicy Grilled Skewers

These Rosemary Ranch Chicken Kabobs were a hit with my family! Incredibly moist and full of flavor, you’ll love this easy grilled chicken.

ROSEMARY RANCH CHICKEN KABOBS

Valentine’s Day brought a funny mix of treats—a two-pound box of See’s chocolate and a FitBit. I appreciate both: the sweets for indulgence and the tracker for staying active. The chocolate disappeared quickly, and now I’m balancing sweet cravings with workouts and healthier meals.

After a weekend of indulging, I wanted something lighter but still satisfying. These Rosemary Ranch Chicken Kabobs are flavorful, simple to prepare, and fairly waistline-friendly. The ranch dressing adds familiar comfort while fresh rosemary brightens the dish.

Kids and adults both enjoy this combination—ranch plus grilled chicken is an easy crowd-pleaser. If you don’t have access to an outdoor grill (or your grill is buried in snow), you can cook the kabobs on a grill pan indoors. Here in Florida, we grill year-round, but either method works.

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 were a hit with my family! Incredibly moist and full of flavor, you’ll love these.

Print
Pin
Rate

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes 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 the olive oil, ranch dressing, Worcestershire sauce, minced rosemary, kosher salt, lemon juice, white vinegar, black pepper, and sugar. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or longer for more flavor.
• Preheat the grill to medium-high. Thread the marinated chicken onto skewers, discarding any leftover marinade.
• Lightly oil the grill grate. Grill the skewers 8 to 12 minutes, turning occasionally, until the chicken is cooked through and juices run clear.

Notes

Adapted from Allrecipes. I reduced the olive oil and salt to keep it lighter.

If using wooden skewers, soak them in water for about 30 minutes before grilling to prevent burning.

Cuisine: American

Course: Main Course

Author: Christy Denney