The Menu:
Rosemary Ranch Chicken Kabobs
The Original Recipe:
These were so simple to make. I am loving having my grill back out to cook supper. I thawed the chicken out the night before, and in the morning I added the marinating ingredients (I let it marinate all day). Then instead of kabobs, I just put some foil on the grill and dumped them on there to cook. So easy! They were delicious and a kid pleaser!
Rosemary Ranch Chicken Kabobs
Rachel ~ burns_toast via babycenter
Ingredients:
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
(optional)
5 skinless, boneless chicken breast
halves - cut into 1 inch cubes
Directions:
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
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