Rosemary Ranch Chicken Skewers

Directions

1. 1

   Combine ½ cup cooking oil, Worcestershire sauce, sugar, salt, pepper, ½ cup ranch dressing, lemon juice, and white vinegar in a bowl.

2. 2

   Cut the chicken into large bite-sized pieces and add to the marinade. Toss to coat, cover, and refrigerate for a few hours or overnight.

3. 3

   Preheat your Blackstone griddle to medium-low heat and lightly coat the surface with cooking oil.

4. 4

   Thread the marinated chicken onto skewers and place them on the griddle. Cook, turning occasionally, until caramelized on all sides and the chicken is cooked through.

5. 5

   Add the cooked rice to a separate section of the griddle with a little cooking oil. Season with salt and pepper and cook, stirring occasionally, until heated through and lightly browned.

6. 6

   Serve the chicken skewers over the rice. Drizzle with ranch and finish with minced rosemary and a squeeze of fresh lemon juice.