Dill Pickle Chicken Skewers

• servings: 4 servings
• active time: 15 minutes
• total time: 3 hours 35 minutes

Ingredients

1 (24 ounce) jar dill pickle chips

1 tablespoon light brown sugar

1 3/4 teaspoons kosher salt

1 pound skinless, boneless chicken thighs

4 teaspoons olive oil

1 1/2 teaspoons ranch dressing mix

4 tablespoons unsalted butter

1 garlic clove

1/4 cup reduced-sodium chicken broth

1 tablespoon ranch dressing mix

2 teaspoons fresh dill

1/8 teaspoon kosher salt

Directions

Gather all ingredients.

For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.

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.

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.

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.

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.

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.

Transfer skewers to a serving plate; drizzle with sauce and serve immediately. Garnish with more dill, if desired.

Enjoy! Recipe developed by Tricia Manzanero Stuedeman

Nutrition

• Calories: 372 kcal
• Total Fat: 25 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 169 mg
• Sodium: 2516 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 29 g