Ingredients

• 1 , 1 ounce
• 1 , 1 ounce
• 2 pounds skinless boneless chicken thighs
• 3 tablespoons olive oil
• 15 pepperoncinis peppers
• 0.25 cups pepperoncini brine
• 1 red onion
• 6 tablespoons butter
• 0.75 cups water

Instructions

1. 1 Remove 1 tablespoon of ranch and au jus seasoning mix from each package and set aside.
2. 2 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.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Divide and thread chicken, 12 pepperoncini peppers, and onion evenly among skewers.
4. 4 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.
5. 5 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).
6. 6 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.
7. 7 Serve skewers with butter sauce.

Nutrition per serving