Name: Dill Pickle Chicken Skewers Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 (24 ounce) jar dill pickle chips; 1 tablespoon packed light brown sugar; 1 3/4 teaspoons kosher salt, divided; 1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces; 4 teaspoons olive oil; 1 1/2 teaspoons ranch dressing mix; 4 tablespoons unsalted butter, divided; 1 garlic clove, minced; 1/4 cup reduced-sodium chicken broth; 1 tablespoon ranch dressing mix; 2 teaspoons chopped fresh dill, plus more for garnish; 1/8 teaspoon kosher salt

Jump to Recipe

If you’re looking for a crowd-pleaser that’s mouthwateringly tangy, perfectly juicy, and just a little bit unexpected, you have to try Dill Pickle Chicken Skewers. Marinated in a zesty pickle brine, threaded with crunchy pickle chips, and brushed with a buttery ranch-herb sauce, these skewers are a flavor explosion in every bite. They’re easy enough for a weeknight but impressive enough to serve at your next barbecue or potluck. Trust me, once you’ve had Dill Pickle Chicken Skewers, you’ll never look at chicken the same way again.

Dill Pickle Chicken Skewers Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of these skewers is how genuinely simple the ingredients are—each one has a key role, from tangy pickles to real-deal ranch and fresh dill. Everything comes together to create irresistible taste, color, and texture, so be sure not to skip any!

Dill pickle chips: The heart of this dish! Their tangy crunch gives every skewer bite a bright, zippy lift.
Light brown sugar: Adds a subtle sweetness to balance the pickle brine’s tartness.
Kosher salt: Essential for layering flavor throughout both the marinade and the sauce.
Skinless, boneless chicken thighs: Juicy, tender, and full of flavor—thighs hold up beautifully to marinating and grilling.
Olive oil: Helps the chicken stay moist and ensures gorgeous browning when grilled.
Ranch dressing mix: Brings a burst of herb and onion flavor, both in the marinade and the finishing sauce.
Unsalted butter: Makes the sauce rich and luscious, tying everything together.
Garlic clove: Sautéed in butter for a little savory backbone.
Reduced-sodium chicken broth: Adds depth and keeps the sauce just the right consistency.
Fresh dill: The fresh, herby note you expect (and crave!) in any great pickle-inspired dish.

How to Make Dill Pickle Chicken Skewers

Step 1: Prep the Pickles and Chicken

Start by fishing out all those delicious dill pickle chips from the jar and setting them aside in a bowl. You’ll want to keep the tangy pickle brine in the jar—it’s about to become your ultimate marinade! Trim any excess fat from your chicken thighs and slice them into generous, 2-inch pieces, perfect for threading onto skewers.

Step 2: Whip Up the Marinade

Into the pickle juice, whisk in the brown sugar and a teaspoon of kosher salt until everything’s dissolved. This creates a sweet-and-savory bath that transforms the chicken. Drop your chicken pieces into the jar, making sure each piece is well-submerged. Let this marinate in the fridge for at least 3 hours (or, if you’re prepping ahead, up to 12 for more intense flavor).

Step 3: Assemble the Skewers

Once your chicken has marinated to perfection, preheat your oven to 400 degrees F and line a baking sheet with foil for easy cleanup. Thread each skewer, alternating a chunk of juicy chicken and three pickle chips, repeating the pattern for a gorgeous, layered look (and maximum flavor in every bite). Pat everything dry and give the skewers a light brush with olive oil, then sprinkle with ranch dressing mix and the remaining salt for that craveable finish.

Step 4: Grill for Flavor

Heat a grill pan over medium-high until a drop of water sizzles instantly. Give your skewers a quick sear—just long enough to get golden grill marks on two sides—about a minute per side. This extra step is what gives Dill Pickle Chicken Skewers that irresistible charred flavor, so it’s totally worth it!

Step 5: Roast to Juicy Perfection

Transfer your beautifully marked skewers back to the baking sheet and in they go! Bake until the chicken is cooked through and registers at least 165 degrees F at the thickest spot—usually 7–12 minutes. This keeps the meat irresistibly juicy but thoroughly safe to eat.

Step 6: Make the Buttery Dill Ranch Sauce

While your chicken bakes, melt three tablespoons of butter in a saucepan. Toss in minced garlic and cook just until it’s golden and fragrant. Off the heat, whisk in chicken broth, ranch dressing mix, fresh dill, and a pinch of salt. Finish with one more tablespoon of butter for richness and whisk ’til it’s silky smooth.

Step 7: Serve and Savor

Arrange the Dill Pickle Chicken Skewers on a platter, drizzle generously with your warm herb-butter sauce, and finish with extra fresh dill for that wow-factor finish. These are best eaten right away, while everything’s piping hot and outrageously fragrant.

How to Serve Dill Pickle Chicken Skewers

Garnishes

A gentle shower of fresh, chopped dill right as the skewers come out adds gorgeous color and a punch of herby flavor that really amplifies the “pickle” element. A final flourish of flaky sea salt or even a scattering of extra pickle chips is always a welcome touch for real pickle lovers.

Side Dishes

Dill Pickle Chicken Skewers pair beautifully with classic barbecue staples: think creamy potato salad, buttery corn on the cob, or a crisp cucumber salad. Want something lighter? Try serving with grilled veggies, or tuck the skewers into pita with slaw for a playful twist.

Creative Ways to Present

For a dramatic appetizer, snip the skewers into mini versions and arrange on a large platter with the sauce for dipping. Or serve family-style, straight from a wooden board with heaps of dill and lemon wedges. They’re also fantastic tucked into wraps or chopped up over a leafy salad for meal-prep magic!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Dill Pickle Chicken Skewers, let them cool to room temperature, then store tightly wrapped in an airtight container in the refrigerator. The chicken will stay flavorful and juicy for up to three days, making it a great option for lunches or future dinners.

Freezing

For longer storage, you can freeze the cooked chicken skewers. Remove the pickles before freezing, as their texture can become mushy when thawed. Wrap the chicken tightly and store in freezer-safe bags for up to two months. Thaw in the fridge overnight before reheating.

Reheating

To reheat Dill Pickle Chicken Skewers, arrange them on a baking sheet and pop into a 350 degree F oven for about 10 minutes, or until heated through. For best results, drizzle with a bit of fresh sauce or a squeeze of lemon before serving to wake up all those zesty flavors.

FAQs

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken breast works well too, though keep in mind it can be a little leaner and may cook faster. If you go this route, just keep a close eye on the cooking time and be sure not to overcook—pull the skewers when they reach 165 degrees F for the juiciest result.

Is there a way to make this recipe dairy-free?

Yes, you can substitute the butter in the sauce with a good-quality vegan butter or olive oil, and check that your ranch dressing mix is dairy-free. The rest of the ingredients are already dairy-free, so you don’t have to miss out!

Can I grill Dill Pickle Chicken Skewers outdoors?

You bet! These skewers are just as delicious cooked on a gas or charcoal grill outside. Grill them over medium-high heat, turning occasionally, until they’re beautifully charred and fully cooked through. Just watch for flare-ups from any excess marinade.

What if I only have whole pickles instead of chips?

No problem! Simply slice your whole pickles into ¼ inch thick rounds. The important thing is to keep the pieces about the same size so they’ll layer nicely on the skewers and cook evenly alongside the chicken.

How far ahead can I marinate the chicken?

For best flavor, marinate the chicken for at least three hours and up to twelve—the overnight window develops the most robust pickle vibe! If you need to stretch it a little longer, that’s fine, but don’t exceed 24 hours, as the texture of the chicken might become a bit too soft.

Final Thoughts

If you’re ready to shake up your dinner rotation, I can’t recommend Dill Pickle Chicken Skewers enough. They turn ordinary chicken into something crave-worthy that will have everyone asking for seconds (and the recipe). Give them a try—you might just discover your new summertime favorite!

Dill Pickle Chicken Skewers Recipe

★★★★★

5.3 from 12 reviews

Author: Lila
Total Time: 3 hours 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Dill Pickle Chicken Skewers are a unique and flavorful twist on traditional grilled chicken skewers. The tangy dill pickles complement the juicy chicken perfectly, creating a mouthwatering dish that is sure to impress your guests.

Instructions

Gather all ingredients. For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.
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 3/4 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.
Meanwhile, for sauce, melt 3 tablespoons butter in a saucepan over medium heat; add garlic and cook, stirring constantly, until butter starts to brown and garlic is lightly golden, about 30 seconds. Remove from heat; whisk in broth, ranch dressing mix, dill, and salt until well combined. Whisk in remaining 1 tablespoon butter until melted and emulsified.
Transfer skewers to a serving plate; drizzle with sauce and serve immediately. Garnish with more dill, if desired.

Notes

For added flavor, you can sprinkle some additional ranch dressing mix over the skewers before grilling.
Make sure to soak wooden skewers in water for at least 30 minutes before threading the chicken and pickles to prevent them from burning during grilling.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grilling, Baking
Cuisine: American