Originally from this site.
Seriously. These are pretty wonderful and very muchly so amazing. We made them last night for dinner, along with baked sweet potato fries and broccoli. And....then ate them all together on the porch in the lovely evening 75-degree weather. It's times like these that make you realize so strongly that God has blessed us so richly!
So here's the recipe:
1/4 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon black pepper, or to taste
3 or 4 good-sized boneless, skinless chicken breasts - cut into 1 inch cubes
Whisk together the sauce. Let it stand while you cut up the chicken, then put them all together in a bowl, cover it, and refrigerate for anywhere between 30 minutes and an hour. If you have wooden skewers, don’t forget to soak them for a while—I think we soaked ours for about an hour. Then preheat the grill, skewer the chicken with a little bit of space in between each piece, and off you go! It took about 10 minutes for the chicken to get done on Scott’s grill.
If you want to, you can bake the chicken with the marinade in a pyrex pan in the oven at 450 for 20 minutes.
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