Recipe by Theresa Spencer
"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."
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minced fresh rosemary
ground black pepper, or to taste
white sugar, or to taste
skinless, boneless chicken breast halves - cut into 1 inch cubes
These were HEAVENLY! My husband and I would give them 10 stars if we could. I lined a grill basket with tinfoil and put the chicken and some marinade into it and grilled the pieces that way. I used dried rosemary and cut the sugar in half. I also used low fat ranch dressing and completely omitted the salt because it just isn't necessary. These were melt in your mouth MOIST and DELICIOUS!! Even my 19-month-old and 3-year-old gobbled this up. The marinade from the grill basket was also incredible poured over white rice. EXCELLENT RECIPE!!!!!
EDIT: I've since made this recipe on the stove top and in the oven in order to use up all the marinade (which is INCREDIBLE on rice) and both alternate methods are good by the oven is a better 2nd choice as the stove top method tended to dry the chicken out a bit but still tasted great! I bake it with all the marinade on 450 for 20 minutes. Melt in your mouth moist! EDIT AGAIN: I tried another reviewers recommendation to use Trader Joe's ranch dressing...just not that good with it. It might be slightly healthier for you but I'm willing to splurge for the little dressing that's used and use hidden valley ranch light. Made a HUGE difference to my family and to guests who've had it both ways. Cut back on oil...but use flavorful ranch dressing!
Even after adding additional seasoning, it wasn't enough flavor for my family. My daughter ended up dipping it in her typical BBQ sauce (a sign of blandness). Will try something different next time.
Very tender chicken! I would use this marinade for chicken breasts as well. We reserved a little of the marinade and added more ranch dressing for a nice dipping sauce on the side. UPDATE: I've made these so many times now because they're just that good. You can cut down on the oil and substitute dried rosemary for the fresh if you don't have any on hand. I always use the sugar and 1 tsp. of salt vs. two. If you're looking to cut down on calories Hidden Valley Ranch Light Buttermilk Dressing works great with this recipe. I usually marinate this at least 6 hours. No matter what you do - it's bound to come out moist and delicious.
This was fabulous! Based on other reviews, I cut back the olive oil to 1/4 cup and omitted the salt and am glad I did. Threw fresh rosemary twigs (soaked in water for 1/2 hour) in the smoker while barbequing these and the aroma, oh my, the aroma! If I was Italian I would be kissing my fingers. Momma Mia!!! Thanks for a great recipe!
WOW! These were fantastic! Even my 19-month-old gobbled these up! The only ingredient I left out was the salt. I made one batch of marinade for the chicken and another batch to marinate vegetables...onions, portabello mushrooms and quartered new potatoes (about 2 lbs). After you quarter the potatoes put them in a microwave safe dish and add 1/2 cup water. Microwave on high for 13-15 minutes, just stir halfway through cooking time. Otherwise the potatoes would never be done on the grill at the same time as everything else on the skewer! After microwaving let them cool a little and then marinade. I marinaded everything in a couple of ziploc bags for about 2 hours. We will definitely make this again and again!
My family enjoyed this meal immensely. I marinated thie veggies that I used also (Vidalia onion, red and green bell pepper, and yellow squash) and it came out absolutely luscious. I made this with both the dried rosemary and again with the fresh rosemary, and I think that the fresh rosemary really adds a lot to the flavor. This will be a favorite recipe in the summer grilling months at our home!
4 1/2 stars in our house! I baked chicken pieces in the marinade at 350 for about 20 minutes. I thought it was delicious, my husband thought it was good. I might decrease the lemon juice and vinegar next time because it was a little tangy for our taste, but the chicken was tender, and the sauce was delicious over rice.
These kabobs are flavorful, juicy & fabulous! Followed the recipe almost exactly and used fresh rosemary, except I took a hint from other reviewers and cut back on the salt a little bit. I also marinated red & green peppers, sweet onions and mushrooms with the chicken, reserving a little of the marinade to use for basting. It took a little time to thread everything on the skewers and a bit messy, but it was so worth it! Next time I'm going to try putting things on the skewers first, then marinate. These would be wonderful to make ahead for a party or any kind of get-together!
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Ranch Chicken Kabobs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 276
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