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Several grilled rosemary ranch chicken kabobs on skewers, showing light char marks and garnished with fresh rosemary sprigs.

Juicy Rosemary Ranch Chicken Kabobs

myrecipe
These incredibly juicy and tender chicken kabobs are packed with flavor from a creamy rosemary ranch marinade. Perfect for the grill, oven, or air fryer for an easy, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating time 8 hours
Total Time 8 hours 27 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Grill
  • Skewers
  • Mixing bowl
  • Whisk
  • Meat thermometer

Ingredients
  

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon white sugar
  • 5 to 6 skinless, boneless chicken breast halves cut into 1-inch cubes
  • Skewers

Instructions
 

Prepare the Marinade and Chicken

  • In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, Dijon mustard, minced fresh rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Whisk vigorously until the mixture is creamy and smooth.
  • Add the cubed chicken to the bowl with the marinade. Stir to make sure every piece is generously coated. Cover the bowl and refrigerate to marinate for at least 8 hours, or up to 24 hours.

Grill the Kabobs

  • If using wooden skewers, soak them in water for at least 30 minutes. Preheat your grill or an indoor grill pan to medium-high heat, about 400°F (200°C).
  • Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece. Discard any leftover marinade that the raw chicken was in.
  • Lightly oil the hot grill grates. Place the skewers on the grill and cook for 5 to 6 minutes per side, until the chicken is browned and cooked through. The internal temperature should reach 165°F (74°C) on a meat thermometer.

Notes

Food Safety: It is critical to discard any marinade that has been in contact with raw chicken. Never use it for basting or as a dipping sauce. To have a sauce for serving, set aside a portion of the fresh marinade before adding the chicken.
Pro Tip: For the juiciest results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) without overcooking.
Alternative Cooking Methods: For the oven, bake at 400°F (200°C) for 20-25 minutes, flipping halfway. For the air fryer, cook at 375°F (190°C) for 12-15 minutes, flipping once.
Substitutions: Boneless, skinless chicken thighs can be used for even more flavor and moisture. If using dried rosemary instead of fresh, use only 1 teaspoon.
Storage: Store leftover cooked chicken (removed from skewers) in an airtight container in the refrigerator for up to 4 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 420kcalCarbohydrates: 5gProtein: 45gFat: 25gSaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword chicken kabobs, Grilled Chicken, ranch chicken
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