Reviewed: Jul. 30, 2009

We loved this! Will definitely make again!

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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 29, 2009

keeper!

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Felicia Manocchio

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jul. 29, 2009

This was fabulous! I used dried rosemary b/c that's what I had. I was running short on time so I didn't do the kabob thing, altho I will do that the next time I make this. Anyway, I layed the chicken kabob pieces in a baking dish and poured the marinade over then baked at 350 for 30 minutes and served over brown rice. This recipe is absolutely packed with great flavor. Thanks for a great recipe!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jul. 29, 2009

Not as much flavor as I expected - could not taste any ranch at all. Not a bad recipe, but not necessarily worth the prep time.

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Mandu

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 29, 2009

This has become my household's favorite go-to meal! I love that the chicken is always moist, and you can adjust the rosemary to your particular tastes. Thanks for sharing! Just one caution: If using wooden skewers, soak them for at least 30 minutes so they don't burn up on the grill!

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KimasWeiss

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Newark, Delaware, USA

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Reviewed: Jul. 28, 2009

These were delicious! They smelled so good on the BBQ, and my husband couldn't stop raving about them through the whole meal.

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HSWEET

Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada

Living In: Balgonie, Saskatchewan, Canada

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Reviewed: Jul. 27, 2009

These were awesome!

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BrianAndAli

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Reviewed: Jul. 27, 2009

These were a hit at my barbecue this weekend! I will make this again for sure!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 27, 2009

These were great! I could really taste the fresh rosemary...the chicken remained moist too. I'll definitely make this one again.

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 27, 2009

I made this last night for a BBQ and it was amazing. I left the chicken breast whole and put it on the BBQ in a veggie basket lined with foil. It cooked in the marinade and then I tossed it on the grill for 30 second for char marks. Thanks so much Theresa...this will be what I use on chicken for years to come.

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deedee2ks

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Reviewed: Jul. 26, 2009

I marinated this over nite. The chicken was very tender and juicy but I didn't find it had enough flavor. I'll make up some of the marinade and use as a dipping sauce for the leftover and see how that goes. I dusted this with bacon salt and that did improve it for me

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 26, 2009

These are absolutely amazing! I followed the recipe exactly and they are so moist and flavorful. I took others' recommendations and served it over a bed of rice with some heated marinade, AWESOME! I recommend this to anyone who has a grill, chicken and 30 minutes!

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VBALLCHC22

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Reviewed: Jul. 26, 2009

I substituted the lemon and vinegar with Hot sauce...other than that I followed the recipe exactly as is. Wonderful flavor! Will make again...

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Kdayne

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Loved it. Grilled boneless, skinless breasts. Will make again. Served w/ basmati rice.

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Tiina

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Reviewed: Jul. 26, 2009

Hubby gave it a 7 out of 10, but I didn't think it was anything special. Just not that much flavor for me.

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weesie0202

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Reviewed: Jul. 25, 2009

This was a great recipe and I will definitely be making it again. I did find that the lemon juice was a bit strong so next time I'll add a bit less. I also added half the sugar. Instead of doing kabobs, I marinated chicken breasts and then bbq'd them on a cedar plank. Fabulous!

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April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

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Reviewed: Jul. 24, 2009

This is an excellent recipe. I made chicken kabobs with red onion and blanched broccoli...it was a huge hit with everyone who attended my bbq. Thank you!

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I<3cookies

Cooking Level: Intermediate

Home Town: San Leandro, California, USA

Living In: Red Bluff, California, USA

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Reviewed: Jul. 24, 2009

Extremely moist and absolutely delicious! Reheats very well too.

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Alle G.

Cooking Level: Beginning

Home Town: Hamden, Connecticut, USA

Living In: South Portland, Maine, USA

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Reviewed: Jul. 24, 2009

This was so tasty! I served it with broccoli and cheese couscous and a tomatoe-basil salad. We had left-overs so I put the left-over chicken in a salad for lunch! This is definitly a keeper! Thanks for the recipe!

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buckeyebre

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Reviewed: Jul. 24, 2009

The only change I made... was I used boneless, skinless breasts and didn't make them on skeweres. These are really delicious. No changes needed in anything~make as is.

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