Monday, July 11, 2011

Rosemary Ranch Chicken Marinade

This is my new favorite marinade that Meredith found.  I've made it for all my recent events.  Everyone loves it. The chicken is so moist and flavorful.   I used it for marinading the chicken and the veggies when I make Kabobs.  If you are doing both, I would double the marinade.

Rosemary Ranch Chicken Marinade for Kabobs
adapted from realmomkitchen

1/2 cup olive oil
1/2 cup homemade ranch dressing (hidden valley recipe)
3 Tablespoon Worcestershire sauce
1 teaspoon dried rosemary or a fresh sprigs chopped
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon white sugar

5 boneless skinless chicken breast halves – if making Kabobs-cut into cubes

Other Items for Kabobs- cube each item so it is skewerable

Fresh pineapple- cubed/chunked
cherry tomatoes- washed
canned whole potatoes
green/red/orange/yellow peppers- cubed/chunked
onions- cubed/chunked
Mushrooms- washed


  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. If you are making Kabobs then make 2 bowls- One for chicken and one for veggies. Equally pour marinade over each bowl or Ziploc bag. Stir to coat with the marinade or move the bag around to cover the food. Cover and refrigerate for 30 minutes or longer.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Thread like veggies on skewers.You can baste with the veggie marinade. DO NOT use the chicken marinade for basting.
  3. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear or the veggies are cooked.

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