Rosemary Sage Chicken Kabobs Food

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ROSEMARY, SAGE & THYME SEARED, BAKED CHICKEN



Rosemary, Sage & Thyme Seared, Baked Chicken image

This dish is a savory chicken dish that falls right off the bone. It includes rosemary, sage, and thyme to pair perfectly with the chicken.

Provided by Iyonna T.

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken thighs
3/8 cup butter (Cut 1 Stick into 8 Squares)
1 yellow onion (Sliced in 1/2 and separated)
1 unit rosemary
1 unit sage
1 unit thyme
1 tablespoon chili powder
1/2 tablespoon cayenne powder
1 tablespoon Old Bay Seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons vinegar
1 lemons or 1 lime
2 tablespoons grapeseed oil

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Clean your chicken with vinegar and one lime or lemon and pat dry.
  • 3. Coat top of chicken and under skin with dry seasonings. Drizzle grape seed oil lightly and massage seasonings in chicken. Repeat for bottom.
  • 4. Place an oven safe safe pan on medium high on the stove and drizzle grape seed oil.
  • 5. Place chicken in pan face down and sear until golden or almost crisp.
  • 6. Flip chicken and place a square of butter under each chicken skin tightly and on top of each chicken.
  • 7. Add onion, sage, thyme, rosemary, minced garlic, Worcestershire sauce around chicken.
  • 8. Place in oven at 400 degrees for 40 minutes.
  • 9. Baste chicken at the 25, 10, and 5 minute mark.
  • Take out and enjoy.
  • Pair with asparagus and sour cream cheddar mash and use remaining 1/4 butter.

Nutrition Facts : Calories 460, Fat 39, SaturatedFat 15.7, Cholesterol 124.7, Sodium 303, Carbohydrate 11.1, Fiber 2.7, Sugar 2.4, Protein 18.1

FRESH ROSEMARY CHICKEN AND ZUCCHINI



Fresh Rosemary Chicken and Zucchini image

A wonderful flavor of lemon and fresh rosemary make this to die for! It's great with garlic bread and a fresh salad on a summer day. If you like grilling, make them into shish kabobs.

Provided by Casie

Categories     Lunch/Snacks

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
1 medium zucchini
1/2 cup fresh squeezed lemon juice
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary
1 tablespoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
cooking spray

Steps:

  • In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
  • Add chicken to the bag, seal, shake, and place in fridge for an hour.
  • In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
  • Spray cooking spray on large pan and heat to medium.
  • Add chicken and juices from bag to pan.
  • Brown chicken.
  • Slice zucchini and add to chicken.
  • Cook zucchini with chicken for 5 minutes, stirring frequently.
  • Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
  • Enjoy!

Nutrition Facts : Calories 241.3, Fat 10.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 278.7, Carbohydrate 8.1, Fiber 1.4, Sugar 2.8, Protein 28.7

ROSEMARY RANCH CHICKEN KABOBS



Rosemary Ranch Chicken Kabobs image

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.

Provided by Theresa Spencer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Steps:

  • 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.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g

ROSEMARY RANCH CHICKEN KABOBS



Rosemary Ranch Chicken Kabobs image

This is my FAVORITE recipe that I snagged from AllRecipes. I've changed things a bit...but the flavor is incredible! I've cooked this on the grill (in a grill basket lined with foil so as not to lose any of the incredible sauce!), on the stovetop and in the oven. Oven and grill are by far the best methods. I serve this over white rice and the flavor is super!! I usually use dried rosemary, but fresh is best! I also cut the sugar in half and use low fat ranch. I also completely omit the salt since I don't feel it needs it. My kids have been eating this since they were 19 months old! When I bake these in the oven I bake them on 450 degrees for about 20-30 minutes. Lean toward 20 so as not to overcook. YUM!

Provided by RedVinoGirl

Categories     < 60 Mins

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
1/2 cup light ranch salad dressing
3 tablespoons Worcestershire sauce
1 tablespoon fresh rosemary, minced
2 teaspoons salt (I omit the salt!)
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper (to taste)
1 tablespoon white sugar (I cut this in half!)
5 boneless skinless chicken breast halves, cut into 1 inch cubes

Steps:

  • 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.

Nutrition Facts : Calories 350.7, Fat 21.8, SaturatedFat 3.3, Cholesterol 94.4, Sodium 1459.4, Carbohydrate 5.9, Fiber 0.1, Sugar 4.5, Protein 31.4

ROSEMARY RANCH CHICKEN KABOBS



ROSEMARY RANCH CHICKEN KABOBS image

Since I am now growing some of my own herbs, this recipe caught my eye. I found it on FB and really want to make them. I will probably make them on my George Foreman, cause my grill is not working. I love rosemary so these will be great with a fresh salad, fresh green beans and flavored rice.

Provided by Kimi Gaines

Categories     Chicken

Time 45m

Number Of Ingredients 10

1/2 c olive oil
1/2 c ranch dressing
3 Tbsp worcestershire sauce
1 Tbsp fresh rosemary, minced
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1 Tbsp sugar
5 boneless chicken breasts, cut into 1 inch cubes

Steps:

  • 1. In a medium bowl, stir together all ingredients (except chicken). Allow to stand for 5 minutes. Add in your chicken cubes and marinate for 30 minutes. Preheat grill to med/high temp. Thread chicken onto screwer's and discard marinade. Lightly oil the grill grate. Grill for 10-15 minutes or until chicken is no longer pink in the center.

ROSEMARY-SAGE CHICKEN KABOBS



Rosemary-Sage Chicken Kabobs image

Make and share this Rosemary-Sage Chicken Kabobs recipe from Food.com.

Provided by groovey blonde

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons red wine vinegar
1/2 cup olive oil
3/4 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley leaves
3/4 teaspoon dried rosemary
3/4 teaspoon dried sage
2 garlic cloves, minced
1/2 teaspoon salt
1/4 tablespoon black pepper
1 1/2 lbs cubed chicken breasts
1 pint cherries or 1 pint grape tomatoes
2 cups cremini mushrooms (small) or 2 cups baby bella mushrooms
1 red pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
8 skewers

Steps:

  • In a blender, combine all ingredients for the marinade. Measure out a 1/2 Cup, Reserve the rest.
  • Alternately thread chicken cubes, tomatoes, mushrooms, peppers and onions onto the skewers. Place on a baking pan. Coat with the 1/2 C marinade. let sit at room temperature for 10 minutes or keep wrapped in the fridge for up to 4 hours.
  • Heat grill to high, or preheat the broiler to high.
  • Place kebabs directly on the grill (or under the broiler) and leave undisturbed for 4-5 minutes. Turn over, and continue to grill until the chicken is cooked through, about 4 minutes more (the center should be opaque and firm).
  • Drizzle with reserved marinade. Serve with potatoes or corn on the cob.

Nutrition Facts : Calories 617.6, Fat 43.2, SaturatedFat 8.3, Cholesterol 109, Sodium 417, Carbohydrate 19.7, Fiber 3.4, Sugar 13, Protein 38.3

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