Mississippi Chicken Skewers with Buttery Pepperoncini Glaze
Mississippi Chicken Skewers are tender chunks of chicken marinated in a bold mixture of ranch seasoning, au jus mix, butter, and pepperoncini juice.The chicken is threaded onto skewers and grilled until juicy and lightly charred.Additional butter glaze brushed during grilling intensifies the flavor.The result is savory, tangy, buttery, and slightly spicy.They are perfect as an appetizer, main course, or meal-prep protein.Easy to make and packed with unforgettable flavor.
Ingredients
For the Chicken
- 700 g boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter, melted
- ¼ cup pepperoncini juice
- 6–8 pepperoncini peppers, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For Garnish
- Chopped parsley
- Extra sliced pepperoncini
- Lemon wedges
Instructions
- In a large bowl, combine melted butter, ranch seasoning, au jus mix, pepperoncini juice, olive oil, garlic powder, and black pepper. Mix well until smooth.
- Add the chicken cubes and sliced pepperoncini to the marinade. Toss until fully coated. Cover and refrigerate for at least 1 hour.
- Thread the marinated chicken pieces onto soaked wooden skewers or metal skewers.
- Heat the grill or grill pan to medium-high heat. Lightly oil the grates.
- Cook the skewers for 10–12 minutes, turning every 2–3 minutes. Brush with leftover marinade during cooking.
- Cook until the chicken reaches an internal temperature of 75°C (165°F).
- Let rest for 5 minutes. Sprinkle with parsley and garnish with extra pepperoncini and lemon wedges.
- Serve hot with rice, mashed potatoes, salad, or grilled vegetables.
Notes
- Chicken thighs provide extra juiciness and richer flavor.
- Soak wooden skewers for 30 minutes to prevent burning.
- Do not over-marinate for more than 8 hours.
- Pepperoncini juice is essential for authentic flavor.
- Use unsalted butter to control sodium.
- Leftover marinade should be boiled before using as a sauce.
- Internal temperature must reach 75°C (165°F).
- Resting the chicken keeps it juicy.