Ingredients
-
1/3
-
1/2
-
3
-
1
-
2
-
1
-
1
-
1/4
-
1
-
5
-
-
-
-
-
Directions
Rosemary Ranch Chicken Kabobs, This is my FAVORITE recipe that I snagged from AllRecipes I’ve changed things a bit but the flavor is incredible! I’ve cooked this on the grill (in a grill basket lined with foil so as not to lose any of the incredible sauce!), on the stovetop and in the oven Oven and grill are by far the best methods I serve this over white rice and the flavor is super!! I usually use dried rosemary, but fresh is best! I also cut the sugar in half and use low fat ranch I also completely omit the salt since I don’t feel it needs it My kids have been eating this since they were 19 months old! When I bake these in the oven I bake them on 450 degrees for about 20-30 minutes Lean toward 20 so as not to overcook YUM!, I have made this many times from the AllRecipes recipe and it is SO yummy!! I do not make kabobs (laziness on my part) but grill the whole chicken pieces Sometimes use boneless, skinless chicken thighs and they are delicious as well I agree with the advice to omit or lessen the amount of salt I forgot to do so last time and it was too salty , My family thought this was just ok Marinated for 24 hours, then grilled After a few bites, everyone was getting BBQ sauce, ketchup etc to dip it in because it didn’t have much flavor – other than salty (I did use homemade HVR dressing) Thanks for posting!
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Steps
|
1
Done
|
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
Done
|
Place Chicken in the Bowl, and Stir to Coat With the Marinade. Cover and Refrigerate For 30 Minutes. |
|
3
Done
|
Preheat the Grill For Medium-High Heat. Thread Chicken Onto Skewers and Discard Marinade. |
|
4
Done
|
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. |
