Transform classic comfort food flavors into a vibrant, handheld meal with these Mississippi chicken skewers.
Tender boneless chicken thighs soak up a bold, savory marinade infused with ranch seasoning, au jus mix, and tangy pepperoncini juice.
Threaded alongside crisp red onions and spicy pepperoncini peppers, these skewers are seared to create a smoky char, finished in the oven for juiciness, and drizzled with a rich pepperoncini herb butter sauce.
Quick Facts
- Prep Time: 10 minutes
- Marinate Time: 20 to 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients
- Chicken & Marinade:
- 2 pounds skinless, boneless chicken thighs (cut into uniform 2-inch pieces)
- 1 packet (1 ounce) ranch seasoning mix (reserve 1 tablespoon for the sauce)
- 1 packet (1 ounce) au jus seasoning mix (reserve 1 tablespoon for the sauce)
- 3 tablespoons olive oil
- 2 tablespoons pepperoncini brine
- Skewers Assembly:
- 15 whole pepperoncini peppers (12 for threading, 3 reserved for the sauce)
- 1 large red onion (cut into 2-inch chunks)
- Wooden or metal skewers (soak wooden skewers in water for 30 minutes prior if using)
- Pepperoncini Butter Sauce:
- Reserved 1 tablespoon ranch seasoning mix
- Reserved 1 tablespoon au jus seasoning mix
- 3 reserved pepperoncini peppers (finely chopped)
- 6 tablespoons cold unsalted butter (divided: 2 tablespoons for cooking, 4 tablespoons cubed for finishing)
- 2 tablespoons pepperoncini brine
- 3/4 cup water
Step-by-Step Instructions
1. Prepare the Marinade and Chicken
- Measure out and set aside exactly 1 tablespoon of the ranch seasoning mix and 1 tablespoon of the au jus seasoning mix for the later sauce preparation.
- In a large mixing bowl, combine the remaining ranch seasoning, remaining au jus seasoning, olive oil, and 2 tablespoons of pepperoncini brine.
- Add the diced chicken thighs, tossing thoroughly to ensure every piece is evenly coated. Allow the chicken to marinate at room temperature for 20 to 30 minutes.
2. Thread the Skewers
- While the chicken marinates, preheat your oven to 375°F (190°C).
- Alternating for a balanced mix of flavors and textures, carefully thread the marinated chicken chunks, 12 pepperoncini peppers, and red onion pieces onto your skewers. Leave a small space between items to ensure even cooking.
3. Sear on the Grill Pan
- Preheat a grill pan or outdoor grill over medium-high heat, targeting roughly 425°F (220°C).
- Lightly oil the grill grates to prevent sticking. Place the assembled skewers onto the hot surface.
- Sear the skewers undisturbed for about 2 minutes per side until a rich, caramelized crust forms and they release easily from the grates. Transfer the seared skewers to a rimmed baking sheet.
4. Bake to Finish
- Place the baking sheet with the skewers into the preheated oven and bake for 15 minutes.
- Verify doneness using an instant-read thermometer inserted into the thickest part of the chicken; it should register at least 165°F (74°C).
5. Make the Pepperoncini Butter Sauce
- Finely chop the 3 reserved pepperoncini peppers.
- In a small saucepan, melt 2 tablespoons of butter over medium-high heat.
- Stir in the reserved ranch seasoning, reserved au jus seasoning, and chopped peppers, cooking for about 1 minute until fragrant.
- Pour in the remaining 2 tablespoons of pepperoncini brine and the 3/4 cup of water. Bring the mixture to a simmer and let it reduce by half.
- Remove the saucepan from the heat source. Add the remaining 4 tablespoons of cold butter (cut into cubes) and whisk continuously until completely melted and glossy.
6. Serve
- Arrange the hot chicken skewers on a platter and generously drizzle the warm pepperoncini butter sauce over the top, or serve it on the side for dipping.
Cooking Tips for Success
Soak Wooden Skewers
If you are using wooden skewers, submerge them in water for at least 30 minutes before threading to prevent them from burning on the grill pan.
Uniform Slicing
Cut your chicken thighs and red onions into similar 2-inch sizes so everything cooks evenly at the exact same rate.
Butter Temperature
Make sure the final batch of butter added to the sauce is cold and cubed. Whisking it off the heat ensures an emulsified, velvety sauce rather than a separated, greasy one.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 459 | — |
| Total Fat | 31g | 39% |
| Saturated Fat | 12g | 61% |
| Cholesterol | 216mg | 72% |
| Sodium | 1198mg | 52% |
| Total Carbohydrates | 10g | 4% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 4g | — |
| Protein | 39g | 77% |
| Vitamin C | 9mg | 10% |
| Calcium | 70mg | 5% |
| Iron | 2mg | 13% |
| Potassium | 591mg | 13% |
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual calorie needs.
