Wednesday, May 14, 2014

Yummy Recipe Wednesday! (Rosemary Ranch Chicken Kabobs)

Hello again everyone and welcome to another Yummy Recipe Wednesday. We’re just a little over a month away from the official start of summer and now is the perfect time for grilling. Today I bring you a recipe for the most delicious, juicy, tender, melt in your mouth chicken that you’ll ever have. My wife isn’t a huge fan of chicken because most of the time if it’s not cooked right it just comes out dry but she absolutely loved these kabobs. The skewers in this recipe just have chicken on them, which are amazing the way they are, but feel free to add vegetables between the chicken pieces. You can also marinate the vegetables with the chicken as well. The recipe is written for kabobs but this would be just as good with chicken breast halves grilled or even baked in the oven. Next time you have your friends and family over for a barbecue, give these a try for an instant hit. As always, feel free to leave comments below and be sure to come back Friday another Gluten Free Friday recipe post.

Rosemary Ranch Chicken Kabobs

  • 1/2 cup Olive Oil
  • 1/2 cup Ranch Dressing
  • 3 Tbsp Worcestershire Sauce
  • 1 Tbsp Minced Fresh Rosemary
  • 1 tsp Salt
  • 1 tsp Lemon Juice
  • 1 tsp White Vinegar
  • 1/4 tsp Ground Black Pepper, adjust to taste
  • 1 Tbsp White Sugar, adjust to taste (optional)
  • 5 Skinless Boneless Chicken Breast Halves (cut into 1 inch cubes)

1. In a medium bowl, stir together all ingredients except the chicken; let stand for 5 minutes.
2. Place the chicken cubes in the bowl and stir to coat them well with the marinade; cover and refrigerate for AT LEAST 30 minutes (marinate 3 to 12 hours or overnight for the best flavor).
3. Preheat the grill for medium-high heat and lightly oil the grill grate.
4. Thread chicken onto skewers and grill chicken skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center and the juices run clear; baste with the remaining marinade for the final 2 minutes of grilling.

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