Saturday, August 29, 2009

Rosemary Ranch Chicken Kabobs

It seems like every summer I have one go-to recipe that seems to be a dish that I want to make over and over and over again. This summer's dish? Rosemary Ranch Chicken Kabobs. Found this recipe at

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves -
cut into 1 inch cubes

First and foremost, if you're using wooden skewers make sure you soak 'em in water before you grill them. Otherwise you'll have nice burnt sticks. And now for the rest of the recipe:

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

I also tried this marinade on steak ... Ryan thought it was good, me not so much.

1 comment:

Sippity Sup said...

This like like super flavorful marinade. I think skewers is a great method for cooking chicken evenly. Yours look great. GREG