½ cup extra virgin olive oil
½ cup ranch dressing
2 tbsp Worcestershire sauce
1 tbsp fresh rosemary, minced
2 tsp salt
1 tsp lemon juice
1 tsp vinegar
¼ tsp fresh ground pepper
1 tbsp sugar
1 ½ lb chicken cutlets
In a large bowl and with a whisk, combine the olive oil, ranch dressing, Worcestershire sauce, lemon, rosemary, salt, vinegar, sugar and pepper.
Cube the chicken into 1” pieces and place in the ranch dressing mixture. Toss the chicken to coat. Cover the bowl and refrigerate for at least 30 minutes. The longer the better!
Soak bamboo skewers in water for 30 minutes.
Place the chicken on the skewers. Toss the marinade.
Oil the grill and cook the chicken for 10-12 minutes or until the chicken is no longer pink.