Chicken Pickle Skewers

Name: Chicken Pickle Skewers
Total time: 180 min
Cuisine: American
Ingredients: 24 ounce Dill pickle chips; 1 tablespoon Light brown sugar; 1.75 teaspoons Kosher salt; 1 pound Skinless, boneless chicken thighs; 4 teaspoons Olive oil; 1.5 teaspoons Ranch dressing mix; 4 tablespoons Unsalted butter; 1 clove Garlic clove; 0.25 cup Reduced-sodium chicken broth; 1 tablespoon Ranch dressing mix; 2 teaspoons Chopped fresh dill; 0.125 teaspoon Kosher salt

Serves 1

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Chicken Pickle Skewers

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Serves 1

Directions

1Remove the pickles from the brine in the jar and transfer them to a small bowl, but don't discard the pickle juice.
2Add brown sugar and 1 teaspoon of kosher salt to the pickle juice in the jar and stir to dissolve.
3Add pieces of boneless, skinless chicken thighs to the brine in the jar, ensuring all pieces are submerged.
4Cover the jar and refrigerate the chicken for at least a few hours or up to 12 hours.
5Preheat the oven to 400 degrees F (200 degrees C) and line a rimmed baking sheet with aluminum foil.
6Remove chicken pieces from the pickle juice and discard the juice.
7Thread chicken pieces onto 8-inch skewers, alternating with three pickle chips per chicken piece, repeating layers once, and finishing with a third chicken piece.
8Place the threaded skewers on the prepared baking sheet.
9Pat the skewers dry using paper towels.
10Brush the skewers evenly with olive oil.
11Sprinkle the chicken pieces evenly with ranch dressing mix and the remaining 3/4 teaspoon of kosher salt.
12Heat a grill pan over medium-high heat until water sprinkled on it immediately sizzles.
13Grill the skewers, pressing down on the chicken as needed, until grill marks form on two sides, about 1 minute per side.
14Return the grilled skewers to the baking sheet.
15Bake the skewers in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165 degrees F (74 degrees C), which is about 7 to 12 minutes.
16While the chicken bakes, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat.
17Add 1 minced garlic clove to the melted butter and whisk.
18Stir in 1 tablespoon of ranch dressing mix into the butter and garlic.
19Remove the mixture from the heat.
20Whisk in 2 teaspoons of fresh dill and 1/4 cup of reduced-sodium chicken broth.
21Add a little more butter and 1/8 teaspoon of kosher salt to the sauce and whisk until combined.
22Generously drizzle the prepared garlic ranch sauce over the cooked chicken skewers.

Ingredients

24 ounce Dill pickle chips
1 tablespoon Light brown sugar
1.75 teaspoons Kosher salt
1 pound Skinless, boneless chicken thighs
4 teaspoons Olive oil
1.5 teaspoons Ranch dressing mix
4 tablespoons Unsalted butter
1 clove Garlic clove
0.25 cup Reduced-sodium chicken broth
1 tablespoon Ranch dressing mix
2 teaspoons Chopped fresh dill
0.125 teaspoon Kosher salt

Equipment

JarTongsGrill panBaking sheetOvenSmall bowlForkSkewerPaper towelsSmall saucepanWhiskGarlic pressBrush

Tips

Do not toss the pickle brine.
Marinate the chicken for at least a few hours.

Chicken Pickle Skewers

Serves 1

facebook.com

Chicken Pickle Skewers

facebook.com

Serves 1

Directions

1Remove the pickles from the brine in the jar and transfer them to a small bowl, but don't discard the pickle juice.
2Add brown sugar and 1 teaspoon of kosher salt to the pickle juice in the jar and stir to dissolve.
3Add pieces of boneless, skinless chicken thighs to the brine in the jar, ensuring all pieces are submerged.
4Cover the jar and refrigerate the chicken for at least a few hours or up to 12 hours.
5Preheat the oven to 400 degrees F (200 degrees C) and line a rimmed baking sheet with aluminum foil.
6Remove chicken pieces from the pickle juice and discard the juice.
7Thread chicken pieces onto 8-inch skewers, alternating with three pickle chips per chicken piece, repeating layers once, and finishing with a third chicken piece.
8Place the threaded skewers on the prepared baking sheet.
9Pat the skewers dry using paper towels.
10Brush the skewers evenly with olive oil.
11Sprinkle the chicken pieces evenly with ranch dressing mix and the remaining 3/4 teaspoon of kosher salt.
12Heat a grill pan over medium-high heat until water sprinkled on it immediately sizzles.
13Grill the skewers, pressing down on the chicken as needed, until grill marks form on two sides, about 1 minute per side.
14Return the grilled skewers to the baking sheet.
15Bake the skewers in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165 degrees F (74 degrees C), which is about 7 to 12 minutes.
16While the chicken bakes, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat.
17Add 1 minced garlic clove to the melted butter and whisk.
18Stir in 1 tablespoon of ranch dressing mix into the butter and garlic.
19Remove the mixture from the heat.
20Whisk in 2 teaspoons of fresh dill and 1/4 cup of reduced-sodium chicken broth.
21Add a little more butter and 1/8 teaspoon of kosher salt to the sauce and whisk until combined.
22Generously drizzle the prepared garlic ranch sauce over the cooked chicken skewers.