This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece. Don’t be scared off by the fact that there is 40 cloves of garlic in this recipe. The flavours are not overpowering and subtle enough so that every bite has the perfect hint of garlic. When you cook garlic, it becomes soft, creamy and slightly sweet. You can eat each clove on their own or spread it on your chicken or a piece of bread. I pop them into my mouth like I would a mini potato. This will guarantee you the best barbecued chicken with rosemary.
How to prepare the best barbecued chicken with rosemary
This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.
I tried a vegetarian pho recipe a couple of years ago that was essentially fat-free due to the use of vegetable broth and the absence of meat. As a result, it was lacking in body and depth of flavour. For this version, I intentionally sautéed the mushrooms in some oil to enhance their flavour and texture, and to add extra depth to the soup. Success!
Also of note, I used a combination of vegetable broth and water to make sure that the delicate notes of cinnamon, star anise, clove and ginger shine through. So, that’s why you might want to add some salt back in along the cooking process. This will accompany the best barbecued chicken with rosemary to make it really tasteful.
This is a fun, quick and delicious version of your favourite restaurant’s pho, and I hope you love it as much as I do. For a more intensely flavoured broth, char your onions and ginger before adding them to the broth—it’s an extra step that takes 20 minutes but makes this pho taste a little more traditional (see recipe notes for details).
