Dill Pickle Chicken Skewers (Print Version)
Marinated chicken paired with pickles, grilled, and topped with a tangy garlic ranch sauce.
# Ingredients:
→ Skewers
01 -
1 (24 ounce) jar dill pickle chips
02 -
1 tablespoon packed light brown sugar
03 -
1 3/4 teaspoons kosher salt, divided
04 -
1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
05 -
4 teaspoons olive oil
06 -
1 1/2 teaspoons ranch dressing mix
→ Sauce
07 -
4 tablespoons unsalted butter, divided
08 -
1 garlic clove, minced
09 -
1/4 cup reduced-sodium chicken broth
10 -
1 tablespoon ranch dressing mix
11 -
2 teaspoons chopped fresh dill, plus more for garnish
12 -
1/8 teaspoon kosher salt
# Steps:
01 -
Open the pickle jar and transfer pickles to a small bowl using a fork, leaving the pickle juice in the jar. Set aside.
02 -
In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved. Add chicken to the jar, ensuring all pieces are submerged. Cover and refrigerate for at least 3 hours or up to 12 hours.
03 -
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
04 -
Remove chicken pieces from pickle juice and discard the juice. Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, finishing with a third chicken piece. Continue threading remaining chicken and pickles onto skewers as needed. Pat dry with paper towels and place skewers on the prepared baking sheet. Evenly brush skewers with oil and sprinkle the chicken pieces with ranch dressing mix and remaining 3/4 teaspoon salt.
05 -
Heat a grill pan over medium-high heat until water sprinkled on the surface sizzles immediately. Grill skewers, pressing down on the chicken as needed, just until marks form on two sides, about 1 minute per side. Return skewers to the baking sheet.
06 -
Bake in the preheated oven until an instant-read thermometer registers at least 165 degrees F (74 degrees C) in the thickest part of the chicken, about 7 to 12 minutes.
07 -
Melt 3 tablespoons butter in a saucepan over medium heat. Add garlic and cook, stirring constantly, until the butter starts to brown and garlic becomes lightly golden, about 30 seconds. Remove from heat; whisk in chicken broth, ranch dressing mix, dill, and salt until combined. Whisk in remaining 1 tablespoon butter until melted and emulsified.
08 -
Transfer skewers to a serving plate. Drizzle with the prepared sauce and serve immediately. Garnish with additional dill, if desired.