Mississippi Chicken Skewers
Ingreadient
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1 (1 ounce) packet ranch seasoning mix, divided
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1 (1 ounce) package au jus seasoning mix, divided
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2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
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3 tablespoons olive oil
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15 pepperoncini peppers, divided
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1/4 cup pepperoncini brine, divided
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1 red onion, cut into 2-inch pieces
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6 tablespoons cold butter, divided
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3/4 cup water
Direction
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Remove 1 tablespoon of ranch and au jus seasoning mix from each package and set aside.
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Add chicken to a bowl; add remaining ranch seasoning, remaining au jus seasoning, olive oil, and 2 tablespoons pepperoncini brine to the bowl. Toss well and let stand for 20 to 30 minutes.
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Preheat the oven to 375 degrees F (190 degrees C). Divide and thread chicken, 12 pepperoncini peppers, and onion evenly among skewers.
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Heat a grill or grill pan to medium-high heat, about 425 degrees F (220 degrees C). Lightly coat grill grates and place skewers on hot grill or grill pan. Cook until browned and easily released from grill, about 2 minutes on each side. Transfer to a rimmed baking sheet.
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Bake skewers in the preheated oven for 15 minutes. An instant read thermometer inserted in the center of chicken pieces should read 165 degrees F (74 degrees C).
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Meanwhile, prepare the sauce. Chop remaining banana peppers very finely. Heat 2 tablespoons butter in a small saucepan over medium-high heat until melted. Add reserved ranch seasoning and au jus seasoning and chopped peppers and cook 1 minute. Add remaining 2 tablespoons brine and water to saucepan and simmer until reduced by half. Cut remaining butter into cubes. Remove sauce from heat and whisk in butter cubes until just melted.
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Serve skewers with butter sauce.
