Saturday, November 5, 2011

Rosemary Ranch Chicken Kabobs

I made this recipe a while back and promised myself that I would post it because it is just something that should be shared.  Since we've been back in California for a few days for leave, I've had the opportunity to try out my recipes on family to get their input as well.  This recipe was loved by the children that swear up and down that they hate ranch dressing.  The scent of the chicken as it cooked was enough to make the adults drool in anticipation.  Try it out yourself, it can be made in the oven or on the grill.

Printer Friendly Version

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

1) In a medium bowl or resealable plastic bag, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.

2) Place chicken in the bowl/bag, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes. 

3) If cooking on the grill, soak skewers in water to limit scorching.

4) Preheat the grill for medium-high heat, or preheat oven to 350 degrees. Thread chicken onto skewers and discard marinade.

5) 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.  For the oven, line 1-2 9x13 inch baking dishes with foil and place skewers in a ladder like fashion with the ends supported on the lips of the baking dishes. Bake 10-15 minutes, or until chicken is no longer pink in the center, and juices run clear.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.