Chicken Pickle Skewers

Remove the pickle slices from the jar, reserving the brine in the jar. Set the pickle slices aside.

Add brown sugar and a pinch of salt to the pickle brine in the jar. Stir until dissolved.

Add the chicken thigh pieces to the brine, seal the jar, and refrigerate for at least a few hours to marinate.

Remove chicken from the brine and thread onto skewers, alternating with the reserved pickle slices.

Pat the skewers dry with a paper towel. Place on a foil-lined baking sheet, brush with olive oil, and season with 1 tablespoon of ranch seasoning and salt.

Preheat a grill or grill pan over medium-high heat. Sear the skewers on all sides until grill marks form.

Transfer the seared skewers back to the baking sheet and bake in a preheated 400°F (200°C) oven for about 12 minutes, or until the chicken is cooked through.

While the chicken bakes, make the sauce. Melt 3 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the 1 oz packet of ranch seasoning. Remove the pan from the heat.

Whisk in the fresh dill, chicken broth, and the remaining 1 tablespoon of butter until smooth. Season with salt to taste.

Generously drizzle the sauce over the cooked chicken skewers and serve immediately.