Cilantro Ranch Chicken Kabobs

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I sometimes grill my veggies on skewers separate from the meat because a few varieties don't cook in the same amount of time, so I make an extra batch of marinade for them. My favorites to grill are bell peppers, button mushrooms, cherry tomatoes, parboiled new potatoes, sweet onions, and zucchini. Another plus to making a separate batch of marinade, is that you can safely use the veggie marinade to baste during grilling ;-)

Ingredients:

1/4 cup extra virgin olive oil
3/4 cup ranch dressing
3 Tbsp. Worcestershire sauce
1 Tbsp. fresh cilantro, or more to taste
1 tsp. lime juice
1 tsp. white wine vinegar
pepper, to taste, if desired
2 lbs. boneless skinless chicken breasts and/or thighs, cut into 1 inch pieces

Directions:

Mix together the olive oil, ranch dressing, Worcestershire sauce, cilantro, lime juice, vinegar, and pepper in a large bowl. Add chicken, stir to coat, cover and refrigerate for 2 hours.

If using bamboo skewers soak in water for 20 minutes. Preheat a lightly oiled grill plate to medium high.

Thread chicken onto skewers, discard marinade, grill chicken, turning occasionally, until juices run clear when pierced with a fork, about 8 to 12 minutes, and serve.

By Deeli from Richland, WA

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aric
Bronze Feedback Medal for All Time! 145 Feedbacks

August 13, 20110 found this helpful

Ahhh.... summertime BBQ. Wonderful recipe.

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