I absolutely love grilling season—it’s when my backyard transforms into a full-blown open-air kitchen. There’s something deeply satisfying about the aroma of herbs and char meeting the smoky kiss of the grill. That’s why these Rosemary Ranch Chicken Kabobs have become a staple at my house. They strike the perfect balance between rustic flavor and creamy indulgence, with tender chicken marinated in a rich ranch blend and kissed with fresh rosemary. It’s one of those dishes that makes guests hover a little closer to the grill and ask, “What is that amazing smell?”
What I adore most is how deceptively simple it is. A few pantry staples, a good soak in a flavorful marinade, and boom—you’ve got juicy, herby, ranch-infused bites that are absolutely irresistible. Whether you’re planning a summer BBQ, a casual weeknight dinner, or just want to shake up your usual chicken routine, these kabobs are going to be your new go-to. Let’s get into exactly what you’ll need and how to make them!
What You Need To Make This Recipe
Chicken breast: Boneless, skinless chicken breast is perfect for kabobs because it stays juicy when marinated properly and grills up beautifully. Cut it into even chunks so everything cooks evenly.
Ranch dressing: This is the creamy, flavorful base of our marinade. Choose a high-quality or homemade ranch dressing for best results—it adds tang, garlic, and herb notes to the chicken.
Olive oil: A splash of olive oil helps the marinade coat the chicken evenly and adds richness. It also helps prevent the chicken from sticking to the grill.
Fresh rosemary: The star herb of this recipe. Rosemary infuses the chicken with a piney, earthy aroma that pairs perfectly with the creamy ranch. Fresh is best here!
Lemon juice: Adds a touch of brightness and acidity to balance the richness of the marinade and tenderize the chicken.
Salt and black pepper: Essential for enhancing all the flavors in the marinade. Don’t skip the seasoning—even with ranch, salt and pepper matter!
Garlic (minced): Brings a sharp, savory depth to the marinade. Garlic and rosemary are a flavor match made in heaven.
Skewers: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before grilling so they don’t burn. Metal skewers also work great.
Ingredients List
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
- ½ cup ranch dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- Skewers, soaked if wooden
How to Make Rosemary Ranch Chicken Kabobs
Step 1: Make the Marinade
In a large mixing bowl, combine the ranch dressing, olive oil, rosemary, lemon juice, salt, pepper, and minced garlic. Whisk it all together until it forms a smooth, creamy marinade.
Step 2: Marinate the Chicken
Add the chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor. The longer it marinates, the more tender and flavorful the chicken will be.
Step 3: Skewer the Chicken
Thread the marinated chicken pieces onto skewers, leaving a bit of space between each piece so they cook evenly. If you’re feeling creative, you can add chunks of onion, bell pepper, or zucchini between the chicken.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat. Lightly oil the grates, then place the skewers on the grill. Cook for 10–12 minutes, turning occasionally, until the chicken is nicely charred and cooked through (internal temp of 165°F).
Step 5: Serve and Enjoy
Let the kabobs rest for a few minutes before serving. Pair them with a simple salad, grilled veggies, or even a side of rice or couscous. They’re flavorful enough to stand on their own!
Tips for Making This Recipe
- Use fresh rosemary: It really makes a difference—dried rosemary can be too harsh in flavor and texture for this recipe.
- Don’t over-marinate: More than 8 hours can break down the chicken too much, especially with lemon juice in the mix.
- Uniform chicken pieces: Cut the chicken evenly so everything cooks at the same pace and you don’t end up with dry bits.
- Preheat the grill: You want a nice hot surface to sear the chicken and lock in moisture.
- Avoid overcrowding: Give the kabobs some breathing room on the grill so they cook evenly and get that beautiful char.
- Double the recipe: These kabobs disappear fast—if you’re serving a crowd, consider making extra!
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and more forgiving on the grill. Just be sure to trim any excess fat.
Can I bake these instead of grilling?
Absolutely. Bake at 425°F for about 20–25 minutes, turning once, until fully cooked and golden.
Can I prep this recipe ahead of time?
Yes, you can marinate the chicken the day before and assemble the skewers right before grilling.
What’s the best side dish for these kabobs?
Grilled corn, roasted potatoes, or a crisp cucumber salad pair beautifully. Even a light pasta salad works well.
Can I make these dairy-free?
Try a dairy-free ranch dressing substitute—many store-bought and homemade versions are available.