Rosemary Ranch Chicken

The first few days of this week look like they are going to be great, weather-wise.  I love it when we've had some chilly, wet weather and then we get this wonderful gift of warm, mild weather.  A lot of people stop grilling when the weather gets cold.  We used to grill more in the winter.  I guess old age has made me into a wimp.  If you are experiencing some nice weather where you are too, and you aren't a big griller in the winter either, maybe you'd like to try out this recipe I found for Rosemary Ranch Chicken.  It was a new recipe for me this summer and was a big hit with our friends at our Labor Day cookout.  For that occasion, I cut the chicken breast in long, thin strips and skewered it to make it easier to eat without a fork and knife.  Rest-assured, this recipe does a great job in the oven too!

Rosemary Ranch Chicken

Here's What You Need:

1/2 cup olive oil

1/2 cup good ranch dressing

4 Tablespoons Worcestershire sauce

1 Tablespoon fresh, minced rosemary

1/2 Tablespoon salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper

1 Tablespoon sugar

5 skinless, boneless chicken breast

Here's What You Do:

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 30 minutes. 

If you wanted to do kabobs, just cut the chicken into chunks prior to putting in the marinade.  Then you can put them on your kabob sticks alternately with whatever veggies you like.  You can also leave the chicken breast whole or cut into "tenders" size pieces so they grill up faster.

Preheat the grill for medium-high heat.  Place the chicken on the grill and throw out the leftover marinade.  Grill for about 8-12 minutes depending on how you've chosen to prepare the chicken.  Just make sure the juice runs clear before you consider it done. 

I found this recipe on All Recipes, a site I refer to as my recipe encyclopedia.  A truly great resource.

My fresh rosemary that I've been snipping from all summer is still hanging on.  My basil, sadly, was the first to go.  Basil is my favorite and I hate paying high dollar for it during the colder months.  I really need to try growing some inside the house.  Have any of you done this with success?  If you have any tips, let me know in the comments section!  Thanks!