Tender marinated chicken skewers cooked on the Blackstone griddle and served over crispy seasoned rice with ranch, fresh rosemary, and lemon.
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15 minutes
15 minutes
Tender marinated chicken skewers cooked on the Blackstone griddle and served over crispy seasoned rice with ranch, fresh rosemary, and lemon.
Author:Todd Toven
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
Skewers
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.
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