Rosemary asiago chicken kabobs, family's new favorite!

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Incredibly moist and full of flavor, you'll love this easy grilled chicken. My husband gave me a two pound box of See's chocolate and a FitBit. Be the first to review this recipe.

Prepare olive oil.
You need to prepare Annie’s creamy Asiago cheese dressing.
Provide Worcestershire sauce.
Provide fresh rosemary, leaves finely chopped.
Provide salt.
Prepare lemon juice.
Provide white vinegar.
Prepare fresh ground black pepper.
Prepare white sugar.
You need to prepare boneless skinless chicken breasts, cubed.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

In a bowl stir together all ingredients except chicken until well blended. Let stand 5 minutes..
Add sauce to gallon size zip lock bag, then add cubes chicken. Zip shut..
Refrigerate and let marinade for 30 mins to 2-3 hours..
Thread chicken onto skewers and discard marinade..
Either cook kabobs on grill or on flat iron over stove until chicken is no longer pink in center..
All done!.

Mix the ranch, olive oil, Worcestershire sauce, rosemary, lemon juice, salt and pepper in a medium bowl. While chicken kabobs are traditionally grilled, they can be prepared in the oven as well. You can make a freezer meal of the kabobs so they will be ready on the fly. Simply prepare the chicken and freeze it in the marinade, in the gallon bag. These kabobs would be perfect to throw on top of some Paleo pasta - or just slice up your favorite fresh vegetables and grill them along with the meat (why not try eggplant, zucchini, or mushroom caps?).

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