Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/3 cup pepperoncini pepper brine
  • 1/4 cup dill pickle juice
  • 2 tbsp avocado oil
  • 1 oz Hidden Valley Ranch Seasoning mix
  • 1 tbsp low-sodium au jus gravy mix powder
  • 1/2 tsp coarse black pepper
  • 12 whole pepperoncini peppers, stems removed
  • 1 large red onion, cut into 1-inch wedges

Instructions:

  1. Whisk marinade ingredients. Combine the pepperoncini brine, pickle juice, avocado oil, ranch seasoning, au jus powder, and black pepper in a large bowl. Note: Whisk until the powders are mostly dissolved to ensure even coating.
  2. Add chicken cubes. Toss the 1.5 lbs of cubed chicken into the bowl or a Ziploc bag.
  3. Marinate the meat. Seal the bag and massage it to coat every piece. Let it sit for 30 minutes at room temperature. Note: Don't go over 4 hours or the acid will turn the chicken mushy.
  4. Prepare the vegetables. Cut your red onion into 1 inch wedges and pull 12 pepperoncinis from the jar, pulling off the stems.
  5. Thread the skewers. Alternate chicken, red onion, and a whole pepperoncini. Stop when you have about an inch of space left at the top.
  6. Preheat the grill. Get your grill or pan to medium high heat. Listen for a loud sizzle when you touch a piece of meat to the surface.
  7. Grill the skewers. Place them on the heat and let them cook for 8-10 minutes total.
  8. Turn frequently. Use tongs to rotate the skewers every 2 minutes until golden and charred on all sides.
  9. Check for doneness. Ensure the internal temperature hits 165°F (74°C).
  10. Rest the meat. Remove from heat and let them sit for 3 minutes before serving. Note: This allows the juices to redistribute so they don't run out when you bite in. > Chef's Note: If you find the ranch seasoning is clumping, add a teaspoon of warm water to the marinade mixture before adding the oil. This helps the buttermilk solids in the ranch mix hydrate and spread more evenly over the chicken.