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Dill Pickle Chicken Skewers

Appetizer 🧄Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbHeart-Healthy ❤️Gluten-FreeCarnivore 🥩Halal 🕌Comfort-FoodAnabolic Diet

Dill Pickle Chicken Skewers deliver juicy, tangy bites of marinated chicken paired with crisp pickle chips, seared for smoky char and finished in the oven. A buttery garlic-ranch sauce with fresh dill adds richness and herbiness that balances the briny snap. Serve these skewers hot for a fun weeknight dinner or a game-day appetizer with big pickle flavor.

  • Prep15 mins
  • Cook20 mins
  • Serves4
  • DifficultyMedium
Dill Pickle Chicken Skewers
  1. 1

    Collect all the ingredients.

  2. 2

    For the skewers, open the pickle jar and use a fork to move the pickles to a small bowl, leaving the pickle juice in the jar. Set aside.

  3. 3

    Into the jar with the pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved. Add the chicken to the jar, ensuring all pieces are submerged. Cover and refrigerate for at least 3 hours or up to 12 hours.

  4. 4

    Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

  5. 5

    Remove the chicken pieces from the pickle juice; discard the juice. Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat the layers once, then end with a third chicken piece. Continue threading the remaining chicken and pickles onto skewers as needed; save any extra pickles for another use. Place the skewers on the prepared baking sheet; pat them dry with paper towels. Brush the skewers evenly with oil. Sprinkle the chicken pieces evenly with ranch dressing mix and the remaining 3/4 teaspoon salt.

  6. 6

    Heat a grill pan over medium-high until water sprinkled on it sizzles immediately. Grill the skewers, pressing down on the chicken as needed, just until grill marks form on two sides, about 1 minute per side. Return the skewers to the baking sheet.

  7. 7

    Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 7 to 12 minutes.

  8. 8

    Meanwhile, for the sauce, melt 3 tablespoons butter in a saucepan over medium heat; add the garlic and cook, stirring constantly, until the butter begins to brown and the garlic is lightly golden, about 30 seconds. Remove from the heat; whisk in the broth, ranch dressing mix, dill, and salt until smooth. Whisk in the remaining 1 tablespoon butter until melted and emulsified.

  9. 9

    Move the skewers to a serving plate; drizzle with the sauce and serve right away. Garnish with more dill, if desired.

  10. 10

    Enjoy!