Serves 1
Directions
- 1Remove the pickles from the brine, but don't toss them.
- 2Add brown sugar and a little salt into the pickle brine and stir to dissolve.
- 3Add pieces of boneless, skinless chicken thighs right to the brine in the jar and let it marinate for at least a few hours or up to 12 hours.
- 4Thread the chicken onto skewers with the pickle slices.
- 5Dry off the skewers.
- 6Brush the skewers with a little oil.
- 7Season the skewers with ranch seasoning and salt.
- 8Sear the skewers in a grill pan to get grill flavor and color.
- 9Finish cooking the skewers in a 400-degree oven for about 12 minutes.
- 10While the skewers cook, melt butter and garlic together in a pan.
- 11Stir in more ranch seasoning, fresh dill, chicken broth, and a little more butter.
- 12Generously drizzle the sauce over the chicken skewers.
Ingredients
- 1 jar (24 ounce) dill pickle chips
- 1 tablespoon packed light brown sugar
- 1.75 teaspoons kosher salt
- 1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
- 4 teaspoons olive oil
- 1.5 teaspoons ranch dressing mix
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 0.25 cup reduced-sodium chicken broth
- 1 tablespoon ranch dressing mix
- 2 teaspoons chopped fresh dill
- 0.125 teaspoon kosher salt
Equipment
grill panovensmall bowljarbaking sheetaluminum foilskewertongsbrushwhiskgarlic presspan
Tips
- Pickle juice makes for a good chicken brine.
- Dry off the skewers before grilling.
- Sear the skewers on the grill pan to get grill flavor and color, then finish them off in the oven.
- The chicken should reach an internal temperature of at least 165 degrees F (74 degrees C).
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