Rosemary Ranch Chicken

Whatcha Makin Wednesday's is here and is DELICIOUS! If you LOOOVEEE ranch as much as this household does then you'll love this recipe. **If your new you'll see that I do this every Wednesday! I love trying out new recipes so come back and see the others! They are all listed under my Susie Homemaker Button at the top**

FYI - If you all haven't noticed I get most of my recipes from AllRecipes.com.  I like to try new recipes weekly if not more than once a week.  My usual route taken, I look for the highest rated item of the recipe search.  

Last week I knew I had chicken breasts so I just looked up chicken and the highest rated ones and I picked this one out.


Rosemary Ranch Chicken Kabobs  

Ingredients

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

**All SUPER easy ingredients that we all have on hand**

Directions

In a medium bowl, stir together the olive oil, ranch dressing. 

Looks alittle strange I know, go snip some fresh rosemary from the only plant that lasted through winter! :)

Then mix in your Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. 

Let stand for 5 minutes.

Place the chicken in the bowl, and stir to coat with the marinade.  Cover and refrigerate for 30 minutes.  (I had to shortcut this and only gave it about 15 minutes) 

**Next time I will marinate these overnight and OMG they would be even more amazing the next day after marinating.**

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

**Likey the kabob rack? This is my mom's from like YEARS ago she never used it, my dad wasn't much of a bbq'r and so I inherited it and it seemed to work pretty good**

Lightly oil the grill grate (We didn't have to because of our snazzy contraption). Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

**Our chicken after about 15 minutes looked cooked, but we cut into one and the chicken was still too moist so we tossed them back on for an additional 10.  We thought it would dry the chicken out, but let me tell you I don't think this chicken will ever be dry***

Then eat and enjoy the yummy delicious juicy, not dry Rosemary Ranch Chicken Kabobs!!

I'm thinking you might be able to use whole chicken breasts instead of making them into kabobs.  While I like kabobs and all they are alittle time consuming.  I forgot to post the after but I literally licked my plate after we finished. 

We even had leftovers so I made chicken panini's the day after!! Help!! I think I might have to make more of these tonight...

All in all a fabulous recipe that we are going to try to apply the same sauce to chicken wings, whole breasts, heck maybe even steaks? This will definitely be going in my recipe stash for future uses.