Tuesday, February 21, 2012

Rosemary Ranch Chicken

I found a recipe for rosemary ranch chicken online com and tweaked it a little. This recipe is truly delicious and we love it in our house! It's also easy to make because you should have most of the ingredients already at home. The chicken is very moist and delicious. I like to serve this with rice and add peppers, onions, mushrooms and pineapple to the skewers before barbequing. Enjoy!

(The last time I made this I forgot to take a picture, but I will add one the next time I make this recipe.)

1/2 cup olive oil
1/2 cup ranch dressing (I use the low fat ranch)
3 tablespoons Worcestershire sauce
1 tablespoon rosemary (fresh or dried)
2 teaspoons salt
1 teaspoon lemon juice 
1 teaspoon white vinegar
1/4 teaspoon black pepper
Skinless, boneless chicken breasts- cut into 1 inch cubes

  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. 
  2.  Reserve a small amount of the marinade in a separate bowl.
  3. Place chicken in the medium bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes to 6 hours. (The longer you leave the chicken in the marinate the better it will be.) 
  4. Preheat the barbeque for medium-high heat. Thread chicken onto skewers and discard marinade.(On the skewers I like to add cut up onion, green/red peppers, mushrooms and pineapple.)
  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. 
  6. While you are grilling you can add extra marinade to the skewers if you want. 
  7. Serve kabobs with rice. Delicious!

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