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  • 1/2 Cup Olive Oil
  • 1/2 Cup Ranch Dressing
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon minced fresh rosemary
  • 2 Teaspoons salt
  • 1 Teaspoon lemon juice
  • 1 Teaspoon white vinegar
  • 1/4 Teaspoon ground black pepper, or to taste
  • 1 Tablespoon white suger, or to taste
  • 5 each skinless, boneless chicken breast halves – cut into 1 inch cubes


  • Step 1
    In a Medium Bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, while vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Step 2
    Preheat the grill for medium – high heat. Thread chicken onto skewers and discard marinade.
  • Step 3
    Lightly oil the grill frate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

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