Rosemary Ranch Chicken Kabobs

2,079 Reviews 100 Pics
  • Prep

    50 m
  • Cook

    10 m
  • Ready In

    1 h
Theresa Spencer
Recipe by  Theresa Spencer

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. 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.

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Reviews (2,079)

Rate This Recipe
RedVinoGirl
835

RedVinoGirl

These were HEAVENLY! My husband and I would give them 10 stars if we could. I lined a grill basket with tinfoil and put the chicken and some marinade into it and grilled the pieces that way. I used dried rosemary and cut the sugar in half. I also used low fat ranch dressing and completely omitted the salt because it just isn't necessary. These were melt in your mouth MOIST and DELICIOUS!! Even my 19-month-old and 3-year-old gobbled this up. The marinade from the grill basket was also incredible poured over white rice. EXCELLENT RECIPE!!!!! EDIT: I've since made this recipe on the stove top and in the oven in order to use up all the marinade (which is INCREDIBLE on rice) and both alternate methods are good by the oven is a better 2nd choice as the stove top method tended to dry the chicken out a bit but still tasted great! I bake it with all the marinade on 450 for 20 minutes. Melt in your mouth moist! EDIT AGAIN: I tried another reviewers recommendation to use Trader Joe's ranch dressing...just not that good with it. It might be slightly healthier for you but I'm willing to splurge for the little dressing that's used and use hidden valley ranch light. Made a HUGE difference to my family and to guests who've had it both ways. Cut back on oil...but use flavorful ranch dressing!

Jillian
496

Jillian

Very tender chicken! I would use this marinade for chicken breasts as well. We reserved a little of the marinade and added more ranch dressing for a nice dipping sauce on the side. UPDATE: I've made these so many times now because they're just that good. You can cut down on the oil and substitute dried rosemary for the fresh if you don't have any on hand. I always use the sugar and 1 tsp. of salt vs. two. If you're looking to cut down on calories Hidden Valley Ranch Light Buttermilk Dressing works great with this recipe. I usually marinate this at least 6 hours. No matter what you do - it's bound to come out moist and delicious.

Crystal S
354

Crystal S

This was fabulous! Based on other reviews, I cut back the olive oil to 1/4 cup and omitted the salt and am glad I did. Threw fresh rosemary twigs (soaked in water for 1/2 hour) in the smoker while barbequing these and the aroma, oh my, the aroma! If I was Italian I would be kissing my fingers. Momma Mia!!! Thanks for a great recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1097 mg
  • 44%

Based on a 2,000 calorie diet

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