Rosemary Ranch Chicken Kabobs
I have 3 children, and they simply cannot wait for these kabobs to be cooked and on their plate. Add some caramelized pineapple rings and potato salad, and my kids are in heaven.
I have read reviews saying that the cook enjoys the marinade sauce sooo much, they just can't bear to throw it away. I understand this because at times you feel like you are throwing away the tastiest part. However, by using the marinade, you run a high risk of getting salmonella poisoning. Raw chicken is usually covered with salmonella bacteria; most people just call it food poisoning. But, no worries, this tasty dish is easily saved. After you have marinated you chicken, take it out of the sauce, and throw that germ riddled sauce AwAy. I can hear the gasps from here. It's ok, all you have to do is make more of the marinade/sauce that you made to put the chicken; but this time, don't put chicken in. Make a single, or a double amount of sauce (Ive read that some people are making double batches to use as sauce anyway). Make as much sauce as you want, and you and my family might fill the world with "yum"s!
Another quick tip: if you are using wood or bamboo kabob sticks, you can keep them from burning on the grill by first soaking the completely underwater for an hour before you thread the chicken on them. This way you can cook your chicken all the way through so that no pink shows on the inside, without worrying if your kabob stick will burn up before the chicken is finished.
2 users found this review helpful
Feb. 3, 2014