Rosemary Grilled Chicken

Rosemary Grilled Chicken

• 1/4 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoons salt
•  2 teaspoon lemon juice
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar
•  1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes

Combine all ingredients except chicken. Place in blender or food processor or use a stick blender to combine for about 10 seconds.  Set aside about 1/4 cup of marinade to use as a table sauce, if desired.  Place chicken in remaining marinade and refrigerate for at least one hour, up to one day. 

Place chicken on skewers and grill until no longer pink and juices run clear. 

Notes:  Adapted from a recipe found on Allrecipes.  Delicious with roasted potatoes and grilled vegetables. 

I used Trader Joe's refrigerated ranch dressing and it was perfect for this recipe.