Rosemary Ranch Chicken Recipe
This Rosemary Ranch Chicken recipe is great on the grill! It's so hot here in the summertime, I try to find as may recipes for the grill that I can.
Here's what you are going to need:
1/3 cup olive oil
1/2 cup ranch dressing
4 tablespoons Worcestershire sauce
1 tablespoon fresh rosemary, minced
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
1 tablespoon sugar
2 to 3 lbs. skinless, boneless chicken breast, cut into cubes
Here's what you need to do:
In a medium bowl, add the Olive Oil and Ranch Dressing.
Add the Worcestershire Sauce, salt, pepper, lemon juice, red wine vinegar and sugar.
Strip the rosemary from the stems and mince.
Add the rosemary to the bowl.
Cut the chicken breasts into cubes.
Add the cubed chicken to the marinade and mix well. Cover and refrigerate at least 2 hours.
Preheat your grill to about 350 to 400 degrees F.
Put the cubed chicken onto skewers.
**If you use wooden skewers, you will need to soak them in water at least 30 minutes before using.
Put a little Canola Oil on a paper towel and use tongs to run the paper towel over the grill grates to oil them.
Place the skewers on the grill. Close the lid and allow to cook until the chicken begins to brown on the bottom. About 5 minutes or so.
Turn the skewers and continue grilling until the juices run clear and the meat is no longer pink. The entire grilling time is maybe 10 to 15 minutes.
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