@allrecipes: If we could "Mississippi" anything, we would! 🍢🤩 In search of something delicious to throw on the grill this weekend? Look no further than these Mississippi Chicken Skewers! 🔥 For the full recipe, continue reading or click the link in the @allrecipes bio! Ingredients: 1 (1 ounce) packet ranch seasoning mix, divided 1 (1 ounce) package au jus seasoning mix, divided 2 pounds skinless boneless chicken thighs, cut into 2-inch pieces 3 tablespoons olive oil 15 pepperoncini peppers, divided 1/4 cup pepperoncini brine, divided 1 red onion, cut into 2-inch pieces 6 tablespoons cold butter, divided 3/4 cup water Directions: Remove 1 tablespoon of ranch and au jus seasoning mix from each package and set aside. 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. Preheat the oven to 375 degrees F (190 degrees C). Divide and thread chicken, 12 pepperoncini peppers, and onion evenly among skewers. 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. 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). 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. Serve skewers with butter sauce. 🧑‍🍳: @NicoleMcLaughlin #chickenskewers #skewers #DinnerIdeas #barbecue #dinner #mississippichicken

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Friday 05 September 2025 22:54:04 GMT