Transfer pickles from the jar to a bowl and preserve the pickle juice.

Mix the preserved pickle juice with brown sugar and salt. Add chicken to the mixture. Cover and marinate for 3 to 12 hours.

Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.

Thread marinated chicken pieces and pickle chips alternately onto skewers.

Pat the skewers dry, brush with olive oil, and season with ranch dressing mix and remaining salt.

Grill skewers in a grill pan over medium-high heat until marks form, about 1 minute per side.

Bake skewers in the preheated oven until chicken reaches an internal temperature of 165°F (74°C), approximately 7 to 12 minutes.

Prepare the sauce by melting 3 tablespoons of butter in a saucepan. Add garlic, cook until golden, then whisk in broth, ranch mix, dill, and salt. Add the remaining butter and emulsify.