Rosemary Ranch Chicken
This chicken makes me feel like I’m sitting in a fine greek restaurant (or somewhere else just as lovely in the Mediterranean). The ranch dressing certainly enhances the flavor. But you don’t necessarily taste the ranch. I’m not a fan of pouring ranch on everything and calling it “marinated” or “seasoned”. But in this recipe, it works. And it works WELL! Next time I make this, I plan on whipping up some Tzatziki sauce and using it as Gyro meat.
I do apologize for not having any pictures to share. We took a taste as we pulled off a piece to make sure it was cooked through. And it was so good, we just shoveled it in our mouths, hardly even bothering to fix a proper plate!
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
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.
- I didn’t marinate this for 30 mins. I actually just tossed it in the freezer one day when I was making a bunch of various batches of crock pot meals (I like to just buy chicken in bulk and then make 3-5 “dump meals” all at once. It saves me having to spread out all the work and use twice the dishes. So any recipes that can be all mixed together ahead of time I try to do in batches). So this sat in the freezer for a month or longer. I left it on the counter for half the day to defrost. And that was it’s “marinating time.” Not sure what that translates into when you subtract out that it had to thaw first. But I would think 30 mins to an hour would work just fine for this stuff.
- The recipe obviously calls for a Kabob style serving. But I would say, unless you’re going to serve it slathered with yogurt, Tzatziki sauce, or sour cream…or something else cool and bland like tomatoes; I wouldn’t do the kabobs again. Having that much surface covered with this marinade is a bit too much (for us, anyhow). Next time I plan to marinade the breasts whole… unless I make Tzatziki sauce. Then we’ll go ahead and do the small cubes because the sauce will tone it down.
- I imagine this could be cooked in the oven or something if necessary. But I will say the char and crisp it picks up on the grill really does give it that extra umph to make it taste “exotic”. lol