I know you're getting inundated with turkey, dressing and side recipes. Let the pros handle those topics and I'll stick to what I know.
And let's all be grateful for an easy weeknight meal.
Easy Chicken on a stick.
I made these to use for lunch salads for the week. I also made them in oven on broil instead of using a grill and have modified the original recipe with this in mind. It was raining the day I made them and I wasn't disappointed with the finished product.
Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
salt and pepper to taste
1 teaspoon lemon juice
1 teaspoon white vinegar
1lb skinless, boneless chicken tenders cut into 1 inch cubes
Directions
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, pepper, lemon juice and white vinegar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Heat your oven broiler to high.
Thread chicken onto skewers and discard marinade.
Lightly oil the a grill pan. Grill skewers for 6 minutes on each sideuntil the chicken is no longer pink in the center, and the juices run clear. You'll want a small char on the outside.
I have used this dish as a salad topper or main meal over rice and a side of grilled veggies.