Mississippi Chicken Skewers
Mississippi Chicken Skewers are tender, marinated chicken thighs on skewers with pepperoncini, grilled then baked, and topped with a rich butter pan sauce. The tangy brine and savory au jus seasoning create a bold, restaurant-quality dish.
Total
1hServings
6Ingredients
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11 Ingredients
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Instructions
- 1
In a large bowl, combine the chicken pieces with 1/4 cup of the pepperoncini brine and the olive oil.
- 2
Reserve 1 tablespoon from the au jus mix packet and 1 tablespoon from the ranch seasoning packet for the sauce. Add the remainder of both packets to the chicken.
- 3
Toss everything to coat the chicken well. Let it marinate for 25 to 30 minutes.
- 4
Preheat your oven to 375°F (190°C).
- 5
Thread the marinated chicken onto skewers, alternating with chunks of red onion and whole pepperoncinis.
- 6
Heat a grill pan or outdoor grill over high heat. Grill the skewers for 1-2 minutes per side, just to get grill marks.
- 7
Transfer the seared skewers to a baking sheet and bake for about 15 minutes, or until the chicken is cooked through.
- 8
While the chicken bakes, make the sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter.
- 9
Add the reserved 1 tablespoon of au jus mix, 1 tablespoon of ranch mix, and the chopped pepperoncini. Cook, stirring, for about 1 minute.
- 10
Pour in the remaining 1/4 cup of pepperoncini brine and the water. Bring to a simmer and let it reduce by about two-thirds.
- 11
Remove the pan from the heat and whisk in the remaining 2 tablespoons of cold, cubed butter until the sauce is smooth and emulsified.
- 12
Season the sauce with cracked black pepper to taste.
- 13
Drizzle the sauce over the cooked chicken skewers and serve immediately.
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Tips & Notes
Pro tips
- Pat chicken dry after marinating to achieve better grill marks and browning.
- Thread pepperoncinis and red onion alternately with chicken on skewers for even cooking and flavor distribution.
- Grill skewers 2–3 minutes per side to sear, then finish baking to ensure chicken reaches 165°F internally without drying the surface.
- Don't skip the pan sauce—the butter and chopped pepperoncinis create the signature Mississippi richness that elevates the dish.
Substitutions
- Pepperoncini brine → banana pepper brine or mild pickle juice (less tangy, slightly sweeter)
- Au jus gravy mix → beef bouillon powder or homemade beef stock reduction (similar umami depth)
- Ranch seasoning mix → Italian seasoning + garlic powder + dried dill (more herbaceous, less creamy flavor)
Storage & make-ahead
Store cooled skewers in an airtight container with pan sauce for up to 3 days refrigerated. Reheat gently on the stovetop or in a 350°F oven with a lid to prevent drying.
Equipment
grill or grill pan · metal or wooden skewers · sheet pan or baking dish · cast iron or stainless steel skillet (for pan sauce)
Common Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more forgiving on the grill. If using breast, cut thinner pieces and watch closely to avoid drying out.
How long should I marinate the chicken?
The recipe doesn't specify, but 2–4 hours in the refrigerator allows the pepperoncini brine and seasonings to penetrate the meat.
Do I need wooden or metal skewers?
Either works. Soak wooden skewers in water for 30 minutes before grilling to prevent charring.
Can this be made ahead?
Yes—marinate the chicken up to 24 hours ahead, then grill and bake just before serving. Store cooked skewers in the pan sauce in the fridge up to 3 days.
What if I don't have pepperoncinis?
Banana peppers or mild jalapeños with their brine work as substitutes, though the flavor will be less tangy.
