Rosemary chicken has always been one of my favorites. I love how strong rosemary is and how flavorful it can make the chicken. I love this recipe. Try it and let me know what you think!
Prep: 50 min
Cook: 10 min
Serves: 6 servings
1/2 cup olive oil
1/2 cup Ranch ( i use the HEB kind)
3 tablespoons Worcestershire sauce
1 tables spoon minced rosemary
1 tablespoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper
1 tablespoon white sugar
5 skinless, boneless chicken breast halves – cut into 1 inch cubes
In a medium bowl, stir together olive oil, ranch, white sugar, vinegar, Worcestershire sauce, lemon juice, rosemary, salt, and pepper and mix well. Let sit for 5 minutes.
Place the chicken cubes onto the bowl, cover, and let it marinate for 30 min in the refrigerator.
Pre-heat grill to medium – high heat
Thread chicken onto skewers. keep marinade.
Once hot, oil the grill grate and place the skewers to cook for about 8-12 minutes. Use the marinade that was place aside for basting.
You are looking for dark lines and make sure the chicken is no longer pink on the center.
Let the skewers rest for about 10 minutes
Serve hot with a side of ranch and rosemary springs.
- Make sure the grill is well oiled, it will keep the chicken from sticking.
- Keep in mind that the chicken keeps cooking even after off the grill, you dont want it to be dry.
- Can use aluminum foil to keep food moist
- If you do not want it to be creamy, you can use ranch powder mix.