Gather your ingredients to set the stage.
For the skewers, open the pickle jar and use a fork to transfer the pickles to a small bowl, leaving the juice behind. Set aside, ready for assembly.
In the jar with the pickle juice, mix in brown sugar and 1 teaspoon of salt. Whisk until fully dissolved. Add the chicken pieces, ensuring they are submerged. Cover and let this mixture chill in the fridge for at least three hours, or up to twelve if you want to deepen the flavor.
Preheat your oven to 400 degrees F (200 degrees C). Prepare by lining a rimmed baking sheet with aluminum foil for easy cleanup.
Take the chicken pieces out of the pickle brine and discard the juice. Begin threading the chicken onto an 8-inch skewer, alternating with three pickle chips. Repeat this layering once more and finish with another chicken piece. Continue until all ingredients are skewered, leaving any leftover pickles for later use. Place the skewers on the lined baking sheet, pat them dry with paper towels, and brush with oil. Sprinkle ranch dressing mix and the remaining ¾ teaspoon of salt evenly over the chicken.
Heat a grill pan over medium-high heat. When water sprinkled onto the pan sizzles, add the skewers. Grill for about one minute on each side, just until grill marks appear. Return the skewers to the baking sheet.
Bake the skewers in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C). This should take between seven and twelve minutes.
While the skewers are baking, melt three tablespoons of butter in a saucepan over medium heat. Add minced garlic and cook while stirring until the butter is golden brown and the garlic is lightly browned, about thirty seconds. Remove from heat and whisk in the broth, ranch dressing mix, dill, and salt until well combined. Finally, whisk in the last tablespoon of butter until melted and completely mixed in.
Transfer the skewers to a serving plate and drizzle with the sauce just before serving. Feel free to garnish with extra dill if desired.
Enjoy the delightful harmony of flavors!
Recipe developed by Tricia Manzanero Stuedeman
