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Rosemary Ranch Chicken Kabobs
SUBMITTED BY:
Theresa Spencer
PHOTO BY:
chibi chef
"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."
RECIPE RATING:
Read Reviews
(363)
Review/Rate This Recipe
PREP TIME
50 Min
COOK TIME
10 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 20, 2008 by
ChicagoRN2
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ChicagoRN2
Nov. 20, 2008
These were HEAVENLY! My husband and I would give them 10 stars if we could. I lined a grill basket with tinfoil and put the chicken and some marinade into it and grilled the pieces that way. I used dried rosemary and cut the sugar in half. I also used low fat ranch dressing and completely omitted the salt because it just isn't necessary. These were melt in your mouth MOIST and DELICIOUS!! Even my 19-month-old and 3-year-old gobbled this up. The marinade from the grill basket was also incredible poured over white rice. EXCELLENT RECIPE!!!!! EDIT: I've since made this recipe on the stove top and in the oven in order to use up all the marinade (which is INCREDIBLE on rice) and both alternate methods are good by the oven is a better 2nd choice as the stove top method tended to dry the chicken out a bit but still tasted great! I bake it with all the marinade on 450 for 20 minutes. Melt in your mouth moist! EDIT AGAIN: I tried another reviewers recommendation to use Trader Joe's ranch dressing...just not that good with it. It might be slightly healthier for you but I'm willing to splurge for the little dressing that's used and use hidden valley ranch light. Made a HUGE difference to my family and to guests who've had it both ways. Cut back on oil...but use flavorful ranch dressing!
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32 users found this review helpful
These were HEAVENLY! My husband and I would give them 10 stars if we could. I lined a grill...
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Reviewed on Jun. 3, 2008 by
chibi chef
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chibi chef
Jun. 3, 2008
The vinegar and lemon juice really tenderizes the meat, and the flavors go very well together. Trader Joes has the best ranch dressing I have found so far (no affiliation). It's organic, all natural ingredients, uses real buttermilk, has no high fructose corn syrup, has less fat than regular ranch, super creamy, and tastes great.
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29 users found this review helpful
The vinegar and lemon juice really tenderizes the meat, and the flavors go very well together....
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Reviewed on May 22, 2007 by
R Conklin
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R Conklin
May 22, 2007
My family enjoyed this meal immensely. I marinated thie veggies that I used also (Vidalia onion, red and green bell pepper, and yellow squash) and it came out absolutely luscious. I made this with both the dried rosemary and again with the fresh rosemary, and I think that the fresh rosemary really adds a lot to the flavor. This will be a favorite recipe in the summer grilling months at our home!
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15 users found this review helpful
My family enjoyed this meal immensely. I marinated thie veggies that I used also (Vidalia...
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Reviewed on May 4, 2008 by
Nikkib376
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Nikkib376
May 4, 2008
WOW! These were fantastic! Even my 19-month-old gobbled these up! The only ingredient I left out was the salt. I made one batch of marinade for the chicken and another batch to marinate vegetables...onions, portabello mushrooms and quartered new potatoes (about 2 lbs). After you quarter the potatoes put them in a microwave safe dish and add 1/2 cup water. Microwave on high for 13-15 minutes, just stir halfway through cooking time. Otherwise the potatoes would never be done on the grill at the same time as everything else on the skewer! After microwaving let them cool a little and then marinade. I marinaded everything in a couple of ziploc bags for about 2 hours. We will definitely make this again and again!
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12 users found this review helpful
WOW! These were fantastic! Even my 19-month-old gobbled these up! The only ingredient I left...
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Reviewed on Jun. 5, 2008 by HeatherW
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HeatherW
Jun. 5, 2008
4 1/2 stars in our house! I baked chicken pieces in the marinade at 350 for about 20 minutes. I thought it was delicious, my husband thought it was good. I might decrease the lemon juice and vinegar next time because it was a little tangy for our taste, but the chicken was tender, and the sauce was delicious over rice.
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9 users found this review helpful
4 1/2 stars in our house! I baked chicken pieces in the marinade at 350 for about 20 minutes....
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Reviewed on Jun. 1, 2008 by
WINNONA
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WINNONA
Jun. 1, 2008
Theresa, dang these are great! My in-laws said I made the best "non-big" holiday dinner ever when I served these with Zucchini Cornbread Casserole and Barbequed Marinated Flank Steak from this site. I used ranch dill dressing and rice wine vinegar. Omitted sugar and salt. Marinated overnight. Delish!
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9 users found this review helpful
Theresa, dang these are great! My in-laws said I made the best "non-big" holiday dinner ever...
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Reviewed on May 25, 2007 by Pam W.
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Pam W.
May 25, 2007
These kabobs are flavorful, juicy & fabulous! Followed the recipe almost exactly and used fresh rosemary, except I took a hint from other reviewers and cut back on the salt a little bit. I also marinated red & green peppers, sweet onions and mushrooms with the chicken, reserving a little of the marinade to use for basting. It took a little time to thread everything on the skewers and a bit messy, but it was so worth it! Next time I'm going to try putting things on the skewers first, then marinate. These would be wonderful to make ahead for a party or any kind of get-together!
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7 users found this review helpful
These kabobs are flavorful, juicy & fabulous! Followed the recipe almost exactly and used...
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Reviewed on May 7, 2007 by
LisaMB
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LisaMB
May 7, 2007
This recipe intrigued me because it was different from any chicken dish I have tried. I printed the recipe and planned on preparing - but the weekend got very busy (hence - no cooking!) Sunday I was going to be gone until past dinner - I ask my husband if he would mind preparing the dish. I left the recipe and all ingredients sitting on the counter. The results were amazing! Kids loved it- the chicken was tender and flavorful, and husband was proud declaring this would now be his signature dish that he would make anytime (yipee!) The only thing I know he did different was to use white wine vinegar instead of white vinegar. I'm not sure why and I don't believe it really mattered. Can't wait to invite friends over and have hubby wow 'em!
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6 users found this review helpful
This recipe intrigued me because it was different from any chicken dish I have tried. I...
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Reviewed on May 27, 2008 by
wrozier
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wrozier
May 27, 2008
Very, very good. A little too salty for me, so I will reduce that next time.
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5 users found this review helpful
Very, very good. A little too salty for me, so I will reduce that next time.