Pickle-Brined Chicken Skewers

Serves 1
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Directions

  1. 1For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
  2. 2For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
  3. 3For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
  4. 4In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved.
  5. 5In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved.
  6. 6In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved.
  7. 7Add chicken to the jar, making sure all pieces are submerged.
  8. 8Add chicken to the jar, making sure all pieces are submerged.
  9. 9Add chicken to the jar, making sure all pieces are submerged.
  10. 10Cover and refrigerate for at least 3 hours or up to 12 hours.
  11. 11Cover and refrigerate for at least 3 hours or up to 12 hours.
  12. 12Cover and refrigerate for at least 3 hours or up to 12 hours.
  13. 13Preheat the oven to 400 degrees F (200 degrees C).
  14. 14Preheat the oven to 400 degrees F (200 degrees C).
  15. 15Preheat the oven to 400 degrees F (200 degrees C).
  16. 16Line a rimmed baking sheet with aluminum foil.
  17. 17Line a rimmed baking sheet with aluminum foil.
  18. 18Line a rimmed baking sheet with aluminum foil.
  19. 19Remove chicken pieces from pickle juice; discard juice.
  20. 20Remove chicken pieces from pickle juice; discard juice.
  21. 21Remove chicken pieces from pickle juice; discard juice.
  22. 22Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece.
  23. 23Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece.
  24. 24Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece.
  25. 25Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use.
  26. 26Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use.
  27. 27Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use.
  28. 28Place skewers on the prepared baking sheet; pat dry using paper towels.
  29. 29Place skewers on the prepared baking sheet; pat dry using paper towels.
  30. 30Place skewers on the prepared baking sheet; pat dry using paper towels.
  31. 31Evenly brush skewers with oil.
  32. 32Evenly brush skewers with oil.
  33. 33Evenly brush skewers with oil.
  34. 34Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt.
  35. 35Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt.
  36. 36Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt.
  37. 37Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles.
  38. 38Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles.
  39. 39Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles.
  40. 40Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side.
  41. 41Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side.
  42. 42Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side.
  43. 43Return skewers to baking sheet.
  44. 44Return skewers to baking sheet.
  45. 45Return skewers to baking sheet.
  46. 46Bake in the preheated oven until an instant-read thermometer inserted in the thickest part of the chicken registers at least 165 degrees F (74 degrees C), 7 to 12 minutes.
  47. 47Bake in the preheated oven until an instant-read thermometer inserted in the thickest part of the chicken registers at least 165 degrees F (74 degrees C), 7 to 12 minutes.
  48. 48Bake in the preheated oven until an instant-read thermometer inserted in the thickest part of the chicken registers at least 165 degrees F (74 degrees C), 7 to 12 minutes.

Ingredients

  • 24 ounce jar dill pickle chips
  • 24 ounce jar dill pickle chips
  • 24 ounce jar dill pickle chips
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon packed light brown sugar
  • 1.75 teaspoons kosher salt, divided
  • 1.75 teaspoons kosher salt, divided
  • 1.75 teaspoons kosher salt, divided
  • 1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
  • 1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
  • 1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
  • 4 teaspoons olive oil
  • 4 teaspoons olive oil
  • 4 teaspoons olive oil
  • 1.5 teaspoons ranch dressing mix
  • 1.5 teaspoons ranch dressing mix
  • 1.5 teaspoons ranch dressing mix
  • 4 tablespoons unsalted butter, divided
  • 4 tablespoons unsalted butter, divided
  • 4 tablespoons unsalted butter, divided
  • 1 clove garlic clove, minced
  • 1 clove garlic clove, minced
  • 1 clove garlic clove, minced
  • 0.25 cup reduced-sodium chicken broth
  • 0.25 cup reduced-sodium chicken broth
  • 0.25 cup reduced-sodium chicken broth
  • 1 tablespoon ranch dressing mix
  • 1 tablespoon ranch dressing mix
  • 1 tablespoon ranch dressing mix
  • 2 teaspoons chopped fresh dill, plus more for garnish
  • 2 teaspoons chopped fresh dill, plus more for garnish
  • 2 teaspoons chopped fresh dill, plus more for garnish
  • 0.125 teaspoon kosher salt
  • 0.125 teaspoon kosher salt
  • 0.125 teaspoon kosher salt

Equipment

jarsmall bowlwhiskrimmed baking sheetaluminum foilforkgrill paninstant-read thermometer8-inch skewerpaper towels