Recipe Details
Ingredients
-
½cupolive oil
-
½cupranch dressing
-
3tablespoonsWorcestershire sauce
-
1tablespoonminced fresh rosemary
-
1tablespoonwhite sugar, or to taste (Optional)
-
2teaspoonssalt
-
1teaspoonlemon juice
-
1teaspoonwhite vinegar
-
¼teaspoonground black pepper, or to taste
-
5skinless, boneless chicken breast halves – cut into 1 inch cubes
-
10(6 inch)wooden skewers, soaked in water for 30 minutes
Cooking Directions
-
Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl; let stand for 5 minutes. Add chicken to the bowl and stir until coated; cover and refrigerate for 30 minutes.
-
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
-
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
-
Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories318 | |
% Daily Value * | |
Total Fat 34g |
44% |
Saturated Fat 5g |
25% |
Cholesterol 7mg |
2% |
Sodium 1109mg |
48% |
Total Carbohydrate 3g |
1% |
Dietary Fiber 0g |
1% |
Protein 0g |
|
Vitamin C 2mg |
10% |
Calcium 20mg |
2% |
Iron 1mg |
4% |
Potassium 98mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved