Open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar.

In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved.

Add chicken to the jar, making sure all pieces are submerged.

Cover and refrigerate for at least 3 hours or up to 12 hours.

Preheat the oven to 400 degrees F (200 degrees C).

Line a rimmed baking sheet with aluminum foil.

Remove chicken pieces from pickle juice; discard juice.

Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece.

Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use.

Place skewers on the prepared baking sheet; pat dry using paper towels.

Evenly brush skewers with oil.

Sprinkle chicken pieces evenly with ranch dressing mix and remaining ¾ teaspoon salt.

Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles.

Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side.

Return skewers to baking sheet.

Bake in the preheated oven until an instant-read thermometer inserted in the thickest part of the chicken registers at least 165 degrees F (74 degrees C), 7 to 12 minutes.

Melt butter and garlic together.

Stir in more ranch.

Remove from heat and whisk in fresh dill, chicken broth, and more butter.