Pickle-Brined Chicken Skewers

Name: Pickle-Brined Chicken Skewers
Ingredients: 24 ounce jar dill pickle chips; 1 tablespoon packed light brown sugar; 1.75 teaspoons kosher salt, divided; 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, divided; 1 clove garlic clove, minced; 0.25 cup reduced-sodium chicken broth; 1 tablespoon ranch dressing mix; 2 teaspoons chopped fresh dill, plus more for garnish; 0.125 teaspoon kosher salt

Serves 1

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Pickle-Brined Chicken Skewers

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Serves 1

Directions

1For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
2In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved.
3Add chicken to the jar, making sure all pieces are submerged.
4Cover and refrigerate for at least 3 hours or up to 12 hours.
5Preheat the oven to 400 degrees F (200 degrees C).
6Line a rimmed baking sheet with aluminum foil.
7Remove chicken pieces from pickle juice; discard juice.
8Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece.
9Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use.
10Place skewers on the prepared baking sheet; pat dry using paper towels.
11Evenly brush skewers with oil.
12Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt.
13Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles.
14Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side.
15Return skewers to baking sheet.
16Bake 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
1 tablespoon packed light brown sugar
1.75 teaspoons kosher salt, divided
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, divided
1 clove garlic clove, minced
0.25 cup reduced-sodium chicken broth
1 tablespoon ranch dressing mix
2 teaspoons chopped fresh dill, plus more for garnish
0.125 teaspoon kosher salt

Equipment

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

Pickle-Brined Chicken Skewers

Serves 1

instagram.com

Pickle-Brined Chicken Skewers

instagram.com

Serves 1

Directions

1For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
2In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved.
3Add chicken to the jar, making sure all pieces are submerged.
4Cover and refrigerate for at least 3 hours or up to 12 hours.
5Preheat the oven to 400 degrees F (200 degrees C).
6Line a rimmed baking sheet with aluminum foil.
7Remove chicken pieces from pickle juice; discard juice.
8Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece.
9Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use.
10Place skewers on the prepared baking sheet; pat dry using paper towels.
11Evenly brush skewers with oil.
12Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt.
13Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles.
14Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side.
15Return skewers to baking sheet.
16Bake 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
1 tablespoon packed light brown sugar
1.75 teaspoons kosher salt, divided
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, divided
1 clove garlic clove, minced
0.25 cup reduced-sodium chicken broth
1 tablespoon ranch dressing mix
2 teaspoons chopped fresh dill, plus more for garnish
0.125 teaspoon kosher salt