Rosemary Ranch Chicken Kabobs
½ cup olive oil
½ cup ranch dressing
3 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh rosemary
1 Tbsp. white sugar
2 tsp. …
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Rosemary Ranch Chicken Kabobs
½ cup olive oil
½ cup ranch dressing
3 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh rosemary
1 Tbsp. white sugar
2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
¼ tsp. black pepper
5 skinless, boneless chicken breast halves-cut into 1 inch cubes
10 (6 inch) wooden skewers, soaked in water for 30 minutes
Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl; let stand for 5 minutes. Add chicken to the bowl and stir until coated; cover and refrigerate for 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
Total time: 1 hour, 5 minutes. Makes: 5 servings.
Toasty Cinnamon Twists
Canola oil, for grill grates
2 Tbsp. granulated sugar
¼ tsp. ground cinnamon
1 (8 oz.) package refrigerated crescent dough sheet
1 Tbsp. unsalted butter, melted
½ cup confectioners’ sugar
1 Tbsp. milk
Soak 8 (10-inch) wooden skewers in water for 30 minutes; drain. Heat a campfire or grill to medium heat. Once hot, clean and oil grill grates. Stir together granulated sugar and cinnamon in a bowl.
Unroll crescent dough and cut into 4 rectangles. Brush 2 rectangles with butter and sprinkle with cinnamon sugar. Top with remaining rectangles. From the long end, cut each rectangle into 4 strips. Twist strips around skewers, and pinch to seal.
Grill over direct heat, turning halfway through, 4 to 6 minutes. Move to indirect heat and grill just until cooked through, 3 to 5 minutes. Whisk together confectioners’ sugar and milk in a bowl. Drizzle over warm twists.
Total time: 30. Makes: 6-8 servings.