With grilling season just around the corner, I’ve been dying to resurrect this recipe for Rosemary Grilled Chicken. The kabob recipe comes from a Williams Sonoma Grilling book, so yeah, you know it’s kind of awesome. Chunks of marinated, grilled chicken are so tender and juicy, they literally melt in your mouth. I love the chicken served over rice or stuffed in a pita with grilled veggies (just double the marinade and grill up some zucchini, peppers, sweet onions and button mushrooms).
I must have made this super-easy recipe over 10 times last summer, but I’ve been hesitant to try it on my grill pan, reasoning that the savoury, charred goodness should be limited to an outdoor grill. T-minus 2 months to BBQ season!
If you don’t have fresh rosemary, 1 teaspoon of dried rosemary will work in a pinch – but hey, live a little! Make the trip to the supermarket if you have to – nothing beats fresh rosemary. Enjoy!
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar
4-5 skinless, boneless Maple Leaf Prime 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 to 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 juices run clear. Serves 6.