2lbs chicken cutlets
1 cup buttermilk
1/3 cup extra virgin olive oil
2 tbsp Worcestershire sauce
1 oz hidden valley ranch dressing mix
½ tsp fresh ground pepper
½ tsp salt
2 tbsp minced rosemary
Soak bamboo skewers in water for at least 30 minutes.
Cut the chicken into 1” cubes.
Mix the remaining ingredients for the marinade and add the chicken. Toss to coat.
Cover and refrigerate for at least 30 minutes.
Thread the chicken onto soaked skewers and grill on oiled grill for 10-15 minutes or until the chicken is no longer pink in the center. Turn halfway through cooking.
