Dill Pickle Chicken Skewers

Dill pickle chicken skewers are a playful twist on classic grilled chicken where every bite delivers tangy crunch and juicy savor. Marinating in actual pickle brine means the chicken soaks up tons of flavor and stays tender while a buttery ranch sauce brings everything together. This is one of my go-to dishes whenever I want something easy but different for family or a weekend get-together.

The first time I made these, I was surprised by how much the pickle flavor carried through to the finished chicken. Now my husband requests them every time we buy a new jar of pickles.

Ingredients

• Dill pickle chips: These bring the signature tang Use a cold crunchy brand for best texture
• Light brown sugar: Cuts the sharpness of the brine and helps balance
• Kosher salt: Essential for seasoning Make sure to use kosher so it dissolves well in marinade
• Boneless skinless chicken thighs: Stay juicy and capture the brine Best to choose chicken that looks moist and pink
• Olive oil: Allows even browning and crisping Use a good quality for best flavor
• Ranch dressing mix: Delivers instant herby flavor Look for a mix without extra fillers
• Unsalted butter: Gives the sauce body Try to use real butter not margarine
• Garlic clove: Adds aromatic depth Pick fat firm cloves for best flavor
• Reduced-sodium chicken broth: Balances richness in the sauce Choose a broth with clear golden color for cleanest taste
• Fresh dill: Infuses even more herb brightness Snip from bunches with firm fronds for best flavor

Step-by-Step Instructions

Prep Pickles and Brine:

Transfer pickle chips to a small bowl saving all the pickle juice in the jar This liquid is your marinade base

Marinate Chicken:

Add brown sugar and some salt to the pickle juice in the jar Whisk very thoroughly until fully dissolved Add your trimmed chicken thigh pieces making sure every bit is covered by the brine Cover and chill in the fridge for at least three hours and up to overnight The longer it sits the stronger the flavor

Prep Skewers and Oven:

Heat your oven to four hundred degrees and line a rimmed baking sheet with foil so cleanup is simple Take chicken from the marinade It will look a bit pale that is fine Pat dry very well with paper towels so it will brown

Assemble Skewers:

On each eight inch skewer thread chicken then pickle chips alternating so every bite gets both End with a piece of chicken Press everything tightly for even cooking

Season Skewers:

Lightly brush each skewer with olive oil on all sides Sprinkle ranch dressing mix and remaining slat evenly making sure every surface is covered

Grill Skewers:

Heat your grill pan on medium high Add a few drops of water to check temperature when it sizzles immediately it is ready Grill each skewer about a minute on two sides pressing chicken for char marks This sears in flavor

Bake Skewers:

Move skewers back to the lined baking sheet Slide into oven Bake about seven to twelve minutes until chicken reads at least one hundred sixty five degrees for safe eating

Make Sauce:

Melt most of the butter in a saucepan over medium Add minced garlic and stir until you smell nutty aroma and garlic is golden about thirty seconds Remove from heat and quickly whisk in chicken broth ranch dressing mix dill and slat until everything is smooth Add the last bit of butter whisking again until glossy

Finish and Serve:

Arrange finished skewers on a platter Spoon warm ranch dill sauce over the top Sprinkle fresh dill for even more color and aroma Serve right away while hot

Save

Every time I prep the pickle brine the kitchen is filled with the intense aroma that always reminds me of summers at a lakeside cottage where someone was always making homemade pickles on the stove The fresh dill topping absolutely makes it for me and I always save a little extra to scatter over the platter as we eat

Storage Tips

Leftover skewers keep well for up to three days in the fridge Store in an airtight container for best texture If you can save the sauce separately do so so the chicken does not get soggy on reheating To reheat return skewers to a low oven or toaster oven until just heated through and rewarm the sauce gently on the stove

Ingredient Substitutions

If you do not have chicken thighs chicken breast will work but keep an eye out so it does not dry Pickle spears or even baby whole pickles can stand in for chips just slice them lengthwise For dairy free swap a good vegan butter alternative in the sauce Homemade ranch seasoning is easy to make with dried parsley dill and garlic powder

Serving Suggestions

Pile on a platter with extra pickles for garnish They are excellent over rice or orzo or as party finger food with extra ranch dressing for dipping If you cut the pieces even smaller you can use them as a fun topping for a chopped salad

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Cultural or Historical Context

Pickle brine as a marinade has roots in both classic American BBQ and Eastern European cooking where vinegar and dill are common for tenderizing and flavoring meats Ranch dressing mix brings in a taste of midwestern US comfort food making these skewers a true blend of traditions

Recipe FAQs

→ Why marinate chicken in pickle brine?

Pickle brine tenderizes the chicken and imparts a tangy, savory flavor, keeping the meat juicy while adding subtle dill notes.

→ Can I use chicken breast instead of thighs?

Chicken breasts can be used, though thighs remain more tender and flavorful after marination and grilling.

→ How do I prevent the skewers from burning?

If using wooden skewers, soak them in water for 30 minutes before threading ingredients to prevent burning during cooking.

→ What pairs well as a side?

These skewers go well with roasted potatoes, a simple green salad, or grilled vegetables for a complete meal.

→ Is the ranch sauce required?

The tangy garlic ranch sauce adds richness and complements the pickles, but the skewers are flavorful enough to serve without it if preferred.