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

Directions:

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.

Nick's Grilled Chicken

It is summer time! I love grilling for many reasons:

• If you do it right, very few dishes to clean.
• Doesn't heat up the house.
• Isn't a heavy meal so it is nice and lite.
• Brings happy memories of summer time fun and relaxing.

Nick's Grilled Chicken

2 skinless boneless chicken breasts
1/2 cup Newman's Own Family Recipe Italian (Paul Newman's)
1/4 cup olive oil
1 Tbsp Tony Chachere's Original Creole Seasoning
2 cloves Garlic, minced
1 Tbsp Onion powder

1) Pound chicken breast to be 1/4 in thick.
2) Combine all the ingredients into quart size zip-block bag.
3) Marinate 1hr or more.
4) Turn grill onto high heat and spray grates with olive oil.
5) Once the grill is at 400 degrees put chicken on and turn down heat to medium high.
6) After 5 min flip chicken. Cook until internal temp is 165-180 degrees.

Almond Boneless Chicken

Want Chinese? Don't want to go out? Here is your answer. Almond boneless chicken. This is Nick's favorite and the only chinese dish he will eat. And guess what else? You can only get it in Michigan. Go figure!

Almond Boneless Chicken

4 Boneless skinless chicken breasts, cut into bite size pieces or whole breasts

Batter

1/4 cup cornstarch

1/4 cup flour

1 tsp baking powder

1/3 cup water

1/2 tsp salt

1 egg

1 egg white

Sauce

4 Tbsp cornstarch

4 Tbsp water

3 cups chicken broth (low sodium)

1 1/2 cups chopped mushrooms (optional)

3 Tbsp butter

2 tsp soy sauce

3 Tbsp chicken bouillon granules

Sliced Almonds (optional-but this is called ALMOND after all)

Sliced green onion

To make batter:

In a medium bowl mix all batter ingredients together until smooth. Cover and let sit 30min. Add chicken either cut up or whole, toss to coat.

Heat oil in medium/large pan to 350 degrees. Add chicken and fry for approximately 3 min for bites and 6 min for whole breasts. As always test a piece first to make sure it is cooked to 165 degrees. Batter should be slightly golden.

While frying chicken, make almond sauce. 

To make sauce:

In a small sauce pan, mix cornstarch and water until smooth. Gradually add the chicken broth, mushrooms, butter, soy sauce, and bouillon granules. Bring mixture to a boil, stirring constantly. Let boil 1 min and then keep warm.

Serve over rice and sprinkle almonds and green onions.

Fry some chicken to golden brown.

Make almond sauce.

Add some rice and there you go!