Rosemary Ranch Chicken Kabobs Recipes
ROSEMARY RANCH CHICKEN KABOBS
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.
Provided by Theresa Spencer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g
ROSEMARY RANCH CHICKEN KABOBS
This is my FAVORITE recipe that I snagged from AllRecipes. I've changed things a bit...but the flavor is incredible! I've cooked this on the grill (in a grill basket lined with foil so as not to lose any of the incredible sauce!), on the stovetop and in the oven. Oven and grill are by far the best methods. I serve this over white rice and the flavor is super!! I usually use dried rosemary, but fresh is best! I also cut the sugar in half and use low fat ranch. I also completely omit the salt since I don't feel it needs it. My kids have been eating this since they were 19 months old! When I bake these in the oven I bake them on 450 degrees for about 20-30 minutes. Lean toward 20 so as not to overcook. YUM!
Provided by RedVinoGirl
Categories < 60 Mins
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
- Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Nutrition Facts : Calories 350.7, Fat 21.8, SaturatedFat 3.3, Cholesterol 94.4, Sodium 1459.4, Carbohydrate 5.9, Fiber 0.1, Sugar 4.5, Protein 31.4
ROSEMARY RANCH CHICKEN KABOBS
These Rosemary Ranch Chicken Kabobs were a hit with my family! Incredibly moist and full of flavor, you'll love these.
Provided by Christy Denney
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes or longer if desired.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
ROSEMARY RANCH CHICKEN KABOBS
Since I am now growing some of my own herbs, this recipe caught my eye. I found it on FB and really want to make them. I will probably make them on my George Foreman, cause my grill is not working. I love rosemary so these will be great with a fresh salad, fresh green beans and flavored rice.
Provided by Kimi Gaines
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl, stir together all ingredients (except chicken). Allow to stand for 5 minutes. Add in your chicken cubes and marinate for 30 minutes. Preheat grill to med/high temp. Thread chicken onto screwer's and discard marinade. Lightly oil the grill grate. Grill for 10-15 minutes or until chicken is no longer pink in the center.
ROSEMARY RANCH CHICKEN KABOBS
Provided by Jodi
Time 43m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Whisk until well-combined. Set aside while you cut the chicken.
- Place the chicken pieces in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours or up to overnight.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Grill the skewers for 5 to 6 minutes per side, or until the the juices run clear.
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ROSEMARY RANCH CHICKEN KABOBS - HIDDEN VALLEY
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5/5 Total Time 25 minsCategory DinnerCalories 284 per serving
- In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
- Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
- Preheat the grill to medium-high heat and grease the grates to precent sticking. Thread the chicken onto the skewers and discard remaining marinade.
- Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.
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- Place chicken chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
- In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the chicken and the other half of the marinade into the bag with the vegetables. Toss to coat everything in the marinade and then place bags in the refrigerator for a few hours.
- Alternate threading chicken and vegetables on skewers. Grill over medium-high heat (on an outdoor grill or on an indoor grill pan) until chicken is cooked through (about 10 minutes), turning kabobs as they cook.
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- In a mixing bowl, stir together ranch dressing, olive oil, worcestershire sauce, rosemary, salt, sugar, lemon juice, white vinegar, and black pepper.
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