Rosemary Ranch Chicken Skewers

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup ranch dressing
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lemon zest
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions

1. In a bowl, combine ranch dressing, olive oil, chopped rosemary, minced garlic, Dijon mustard, honey, lemon zest, smoked paprika, salt, and pepper. Mix well. Before any raw chicken touches it, transfer half to a separate covered container and refrigerate for basting.
2. Place the chicken cubes in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to let the flavors meld.
3. If you’re using wooden skewers, soak them in water for about 30 minutes to reduce scorching; keep exposed ends away from direct flame.
4. Preheat your grill to medium-high heat.
5. Thread the marinated chicken onto the skewers, leaving a little space between each piece.
6. Grill the chicken kabobs for about 10-15 minutes, turning occasionally, until the centre of the largest pieces reaches 74°C/165°F on a food thermometer. Insert the probe into the meat without touching the skewer; char alone does not indicate doneness.
7. Baste early in cooking using only the clean reserved marinade and a clean brush. Discard marinade that touched raw chicken. Finish cooking after the final basting and verify 74°C/165°F before serving.
8. Once cooked, remove the kabobs from the grill and let them rest for a few minutes.
9. Serve the Rosemary Ranch Chicken Kabobs on a platter, garnished with extra rosemary if desired. They pair well with a side of rice, grilled vegetables, or a fresh salad.

Grilling evenly

Pat off heavy excess marinade before threading so it does not drip and cause flare-ups. Leave a little space between cubes and turn with tongs. Honey and dairy can brown quickly: move skewers to a cooler part of the grill if the outside darkens before the centre is cooked.

Use a clean platter for cooked chicken and keep raw-chicken utensils separate. Ranch usually contains milk and may contain egg; mustard is also present. Boneless thighs can be used, with the same internal-temperature check rather than an assumed identical cooking time.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.

Temperature guidance: USDA safe food handling.