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Prep Time:
15 mins
Cook Time:
20 mins
Marinate Time:
3 hrs
Total Time:
3 hrs 35 mins
Servings:
4
Yield:
4 skewers
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Ingredients
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Skewers
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1 (24 ounce) jar dill pickle chips
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1 tablespoon packed light brown sugar
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1 3/4 teaspoons kosher salt, divided
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1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
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4 teaspoons olive oil
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1 1/2 teaspoons ranch dressing mix
Sauce
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4 tablespoons unsalted butter, divided
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1 garlic clove, minced
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1/4 cup reduced-sodium chicken broth
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1 tablespoon ranch dressing mix
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2 teaspoons chopped fresh dill, plus more for garnish
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1/8 teaspoon kosher salt
Directions
Gather all ingredients.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved. Add chicken to the jar, making sure all pieces are submerged. Cover and refrigerate for at least 3 hours or up to 12 hours.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
Remove chicken pieces from pickle juice; discard juice. Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece. Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use. Place skewers on the prepared baking sheet; pat dry using paper towels. Evenly brush skewers with oil. Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles. Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side. Return skewers to baking sheet.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
Bake 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.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
Meanwhile, for sauce, melt 3 tablespoons butter in a saucepan over medium heat; add garlic and cook, stirring constantly, until butter starts to brown and garlic is lightly golden, about 30 seconds. Remove from heat; whisk in broth, ranch dressing mix, dill, and salt until well combined. Whisk in remaining 1 tablespoon butter until melted and emulsified.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
Transfer skewers to a serving plate; drizzle with sauce and serve immediately. Garnish with more dill, if desired.
Hannah Hufham / Food Styling: Tricia Stuedeman / Prop Styling: Joshua Hoggle
Recipe developed by Tricia Manzanero Stuedeman
I Made It
Nutrition Facts (per serving)
372
Calories
25g
Fat
9g
Carbs
29g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
372
% Daily Value *
Total Fat
25g
32%
Saturated Fat
11g
53%
Cholesterol
169mg
56%
Sodium
2516mg
109%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
7%
Total Sugars
5g
Protein
29g
59%
Vitamin C
4mg
5%
Calcium
134mg
10%
Iron
2mg
10%
Potassium
572mg
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
