It is the last day of my first ever Recipe Week! I think I will bring this back every few months so that I can compile a bunch of recipes at one time, while blogging about school-related topics on a more regular basis. Today’s recipe was made earlier this summer and it was so yummy. Marinating the chicken in the ranch mixture the day before worked well, too! The recipe came from this blog.
Chicken Ranch Skewers
yields 6 skewers
1/2 cup Hidden Valley Organic Ranch (I just used the ranch dry seasoning mixed with mayonnaise and milk instead of the dressing from the bottle!)
2 TBSP extra virgin olive oil
1 TBSP fresh parsley, finley chopped
1 TBSP fresh chives, finely chopped
salt and pepper, to taste
4 chicken breast, boneless and skinless
First soak 8-10 skewers for at least 15 minutes. I always soak a couple of extra skewers in case a few split or break.
Then slice four boneless, skinless chicken breast.
In a medium size bowl add the sliced chicken breast, 1/2 cup of Hidden Valley Organic Ranch, 2 TBPS extra virgin olive oil, 1 TBSP of fresh parsley finely chopped, 1 TBPS fresh chives finely, and salt and pepper to taste.
Let all those flavors marinade while you are preheating the grill. Now you are ready to put the chicken on the soaked skewers.
Add 2-3 slices of chicken on each skewer. Don’t forget to oil your grates before placing your skewers on to cook.
Cook on medium to medium high heat until the internal temperature of the chicken reaches 165 degrees ( about 20 minutes). Turn the chicken occasionally with tongs to evenly brown both sides.
*This recipe was straight from her blog. I didn’t make them on the grill, instead I baked them in the oven at 350 degrees for about 20 minutes.