Rosemary Ranch Chicken Kabobs
I just have to add my two cents about this great recipe! When I made the marinade the first time, I wasn't so sure about it. However, I had read the reviews and knew that others had the same thought, but I also knew that those same people thought the recipe was great. I've made it at least five times now, and it's always been amazing. The first time I just marinated whole chicken breasts for a couple hours and grilled them using dried rosemary instead of fresh because that's all I had. I also omitted the salt thinking it wasn't really necessary. The second time I made them as kabobs and used the fresh rosemary -- a definite must!!! -- just a pinch of salt, and brown sugar instead of white. I also marinated vidalia onion, red pepper, and mushrooms in a separate bowl and added that to the kabobs as well as fresh pineapple. Oh man, they were to die for! I heated the marinade from the veggies to serve over rice which everyone but me has just loved. It has a bit of a tang to it that I just don't prefer with rice. I served the kabobs with a 5-blend rice, tossed veggie salad and fresh fruit. It's a great summer meal! The last three times I've made it we've had company, and everyone (even the picky eaters and kids) have loved it and asked for the recipe. Thanks for a really great recipe!!
Just a note: although using dried rosemary still makes it taste great, using fresh rosemary makes it even better. So if you can get fresh do so :)
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Aug. 26, 2008