Rosemary Ranch Chicken Skewers
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 3–4
- Difficulty
- Medium
Tender marinated chicken skewers cooked on the Blackstone griddle and served over crispy seasoned rice with ranch, fresh rosemary, and lemon.
Ingredients
- ½ cup cooking oil, plus more for the griddle and rice
- 1–2 tbsp Worcestershire sauce
- 1 tbsp sugar
- Salt, to taste
- Black pepper, to taste
- ½ cup ranch dressing, plus more for serving
- Juice of 1 lemon, plus more for serving
- 1–2 tbsp white vinegar
- 1½ lbs boneless, skinless chicken breast
- 4 cups cooked rice
- Fresh rosemary, minced
- Skewers
Directions
- Combine ½ cup cooking oil, Worcestershire sauce, sugar, salt, pepper, ½ cup ranch dressing, lemon juice, and white vinegar in a bowl.
- 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.
- Preheat your Blackstone griddle to medium-low heat and lightly coat the surface with cooking oil.
- 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.
- 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.
- Serve the chicken skewers over the rice. Drizzle with ranch and finish with minced rosemary and a squeeze of fresh lemon juice.