Ok, guys. I am convinced I stumbled on the greatest grilled chicken recipe known to man. It is DELICIOUS.
Rosemary Ranch Grilled Chicken
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
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 doubled the recipe for the marinade, split it in half, and saved one half to use as a dipping sauce for the chicken. (Make sure you do NOT marinade your chicken in the sauce you use for dipping.) 🙂
I guess I felt like I was an expert in the kitchen after this dinner, because I decided B and I should make Valentine’s Day cupcakes for all of our friends. I should have stopped with the chicken. The cupcakes didn’t turn out so hot. But at least I got some cute pics of B making them…such a little sweetheart!