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
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