For our first post, we wanted to share one of our favorite recipes — grilled rosemary ranch chicken. We’ve made this several times for friends and family, and everyone loves it! It’s easy to prepare in a pinch, as you probably have all of the ingredients on hand.
Start by making the marinade: combine all of the ingredients (except the chicken) in a medium sized bowl.
Cube the chicken into 1 inch pieces, and stir into the marinade. Make sure the chicken is coated well, cover, and refrigerate for at least 90 minutes.
Make sure you marinate the chicken for at least an hour and a half – the longer you do, the more flavor and tender it will become! I will often prepare the chicken the night before, and it turns out amazing!
After marinating, skewer the chicken pieces and grill for 8-12 minutes, rotating to ensure all sides are equally cooked.
While grilling you can use a brush to baste the chicken with the remaining marinade for extra flavor. If you’re not a huge rosemary fan, skip this step.
For extra juicy chicken, let the kabobs rest for a few minutes before plating.
This chicken goes with almost anything! We enjoy eating it with couscous and a small salad.
This is one of our favorite recipes, and we hope it becomes one of your favorites, too!
- 4 chicken brest halves cut into 1 inch cubes
- 1/2 cup ranch dressing
- 2 tbsp fresh rosemary minced
- 3 tbsp worcestershire sauce
- 2 tbsp olive oil
- 1 tsp white vinegar
- 1 tsp lemon juice
- 1 tsp granulated sugar
- 1/4 tsp ground pepper
- In a bowl, mix together all ingredients for the marinade.
- Stir in cubed chicken, cover, and refrigerate for at least 90 minutes.
- Thread chicken onto skewers and grill over medium-high heat. Grill for 8-12 minutes, or until fully cooked. For additional flavor, baste with extra marinade between rotations.