ROSEMARY RANCH CHICKEN KABOBS
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
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
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
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-SAGE CHICKEN KABOBS
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
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
CHICKEN AND SAUSAGE KABOBS
Fire up the grill for our Chicken and Sausage Kabobs recipe. Thread skewers with chunks of chicken and Italian sausage that have been marinated in a sage-garlic dressing. These Chicken and Sausage Kabobs will be the star of your next grill out.
Provided by My Food and Family
Categories Home
Time 1h34m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix dressing, sage and garlic. Reserve 1/3 cup dressing mixture. Pour remaining dressing mixture over chicken in shallow dish; turn to coat both sides of each piece. Refrigerate 1 hour to marinate.
- Remove chicken from marinade; discard marinade. Thread chicken alternately onto skewers with sausage and onions.
- Grill 12 to 14 min. or until chicken and sausage are done (165ºF), turning occasionally and brushing with the reserved dressing mixture.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g
CHICKEN KABOBS
Make and share this Chicken Kabobs recipe from Food.com.
Provided by anme7039
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut all veggies and chicken into equal sized pieces.
- Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
- Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
- Place in refrigerator for at least an hour (the longer, the better I feel).
- Put veggies in the reserved sauce.
- When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
- Thread skewers with chicken and veggies.
- Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
- (You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).
Nutrition Facts : Calories 470.8, Fat 28.4, SaturatedFat 3.8, Cholesterol 34.2, Sodium 2422.2, Carbohydrate 38.5, Fiber 3.5, Sugar 24.7, Protein 19.4
ROSEMARY, SAGE & THYME SEARED, BAKED CHICKEN
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
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
HONEY GLAZED CHICKEN KABOBS
Another recipe I found in TOH magazine by Tracey Miller. I am always searching for recipes to cook on the grill and this is a great one!!! She suggests serving it with rice pilaf, salad and garlic bread which is what we do. Time doesn't include marinading time, which is 5-6 hours.
Provided by diner524
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. On six- eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.
Nutrition Facts : Calories 489.7, Fat 22.3, SaturatedFat 2.2, Cholesterol 96.8, Sodium 1155.5, Carbohydrate 39.4, Fiber 1.9, Sugar 34.5, Protein 34.6
PARTY PERFECT CHICKEN KABOBS
This is a wonderful kabob recipe that is a easy to make. It looks great on a platter and tastes delicious. Some notes:Marinade overnight for the best taste. You may marinade for as little as 3 hours however the taste won't be as good. Make sure you soak your skewers for 3 - 4 hours in water so they don't burn on the grill. I placed the pineapple on their own skewers so they wouldn't burn. Also, I put them on the top rack of the grill a few minutes before the chicken was done; just long enough to warm them.
Provided by PickyEater101
Categories < 4 Hours
Time 1h16m
Yield 20-25 kabobs, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil, honey, soy sauce, and pepper in large bowl, then divide.
- From that same marinade take a small amount (about 1/2 cup) and have it on reserve. (You will use this to marinade the chicken once on the grill.).
- Add 2 cloves of garlic into each bowl.
- In one bowl, add the chicken and mix well.
- In the second bowl add the vegetables and mix well. (I did not marinade the pineapple chunks because I like the flavor they add on their own.).
- Refrigerate 8 - 12 hours making sure to stir halfway through.
- Drain the marinade from the chicken and vegetables and discard. Thread chicken and vegetables alternately onto the skewers.
- Preheat the grill to a medium-high setting.
- Place skewers directly on the grill and cook for 12-16 minutes, turning and brushing with the reserved marinade several times.
- Place pineapple skewers on grill with about 5 minutes remaining in cooktime to allow them to warm.
EASY CHICKEN KABOBS
The hardest part about this recipe is waiting for the chicken to marinade! ;) Super easy and quick to make!! Enjoy!
Provided by cookookay
Categories One Dish Meal
Time 2h20m
Yield 2-4 kabobs, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Poke chicken breasts with fork.
- Marinade in Italian Dressing for at least 2 hours.
- Heat grill/skillet to medium-low heat.
- Season chicken with garlic salt.
- Cut chicken, bell pepper, and onion to bite size pieces.
- Skewer chicken, peppers and onion.
- Grill until browned on both sides.
- Enjoy! =~}.
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ROSEMARY CHICKEN KABOBS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 40 minsServings 4
- Preheat grill to 350º to 400º (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 10 minutes. Pour remaining olive oil mixture into another bowl or freezer bag; add bell pepper, tomatoes, and mushrooms, and toss to coat; cover or seal, and let stand 10 minutes.
- Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.
- Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving.
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