Mississippi Chicken Skewers

In a large bowl, combine the chicken pieces with 1/4 cup of the pepperoncini brine and the olive oil.

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.

Toss everything to coat the chicken well. Let it marinate for 25 to 30 minutes.

Preheat your oven to 375°F (190°C).

Thread the marinated chicken onto skewers, alternating with chunks of red onion and whole pepperoncinis.

Heat a grill pan or outdoor grill over high heat. Grill the skewers for 1-2 minutes per side, just to get grill marks.

Transfer the seared skewers to a baking sheet and bake for about 15 minutes, or until the chicken is cooked through.

While the chicken bakes, make the sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter.

Add the reserved 1 tablespoon of au jus mix, 1 tablespoon of ranch mix, and the chopped pepperoncini. Cook, stirring, for about 1 minute.

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.

Remove the pan from the heat and whisk in the remaining 2 tablespoons of cold, cubed butter until the sauce is smooth and emulsified.

Season the sauce with cracked black pepper to taste.

Drizzle the sauce over the cooked chicken skewers and serve immediately.