Cut the chicken thighs into bite-size pieces and set them aside.
In a big bowl, mix 2 tbsp olive oil, ¼ cup balsamic vinegar and ranch. Add in the chicken, cover the bowl, and leave in the refrigerator to marinate.
Set the oven to 400°F.
Add ¼ cup balsamic vinegar, 2 tbsp olive oil, salt and pepper to the veggies and toss well to coat the veggies.
Prepare the skewers by adding the veggies and chicken in an alternating pattern.
Once the oven is hot, place the skewers on the middle rack and cook for 30 mins.
Adjust oven and broil for 3-5 mins on each side, keeping a close eye. You do not want to burn the veggies (that can happen very quickly when broiling). Once done, serve warm with some ranch on the side.
Leave chicken in the refrigerator for at least an hour to marinate, best left overnight.