00:00We know pickle juice makes for a good chicken brine, but let's go one step further and serve
00:03this pairing on a stick. Remove the pickles from the brine, but don't toss them. Simply add in
00:08brown sugar and a little salt and stir that to dissolve. Add pieces of boneless, skinless chicken
00:12thighs right to the brine in the jar and let it go for at least a few hours. Then thread that
00:16chicken onto skewers with those pickle slices from earlier and get the grill or grill pan fired up.
00:20Dry off the skewers, brush them with a little oil, and season them with ranch seasoning and salt.
00:24I'm just searing the grill flavor in and getting some color before finishing them off in a 400
00:28degree oven for about 12 minutes. While that happens, whip up an easy garlic ranch sauce by
00:32melting butter and garlic together. Then stir in more ranch, remove it from the heat, and whisk in
00:37fresh dill, a little chicken broth, and a little more butter. Generously drizzle this over the
00:41chicken and prepare yourself for the best chicken kebab you've ever tasted.
00:46That might be one of the most flavorful, tender, juiciest bites of chicken I've ever had.
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