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 (for sauce)

2 teaspoons chopped fresh dill, plus more for garnish

1/8 teaspoon kosher salt (for sauce)

Instructions

Step 1: Open the pickle jar and transfer pickle chips to a small bowl using a fork, leaving the pickle juice in the jar. Set aside the pickles.

Step 2: In the jar with the pickle juice, whisk in the brown sugar and 1 teaspoon of kosher salt until dissolved. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 3 hours or up to 12 hours.

Step 3: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.

Step 4: Remove chicken from the pickle juice and discard the juice. Thread onto 8-inch skewers in this order: one chicken piece, three pickle chips, repeat once more, then finish with a third chicken piece. Repeat with remaining ingredients. Reserve any extra pickles for another use. Place skewers on the baking sheet and pat dry with paper towels.

Step 5: Brush the skewers evenly with olive oil. Sprinkle the chicken pieces with ranch dressing mix and the remaining 3/4 teaspoon salt.

Step 6: Heat a grill pan over medium-high heat until water sizzles upon contact. Grill skewers, pressing down on the chicken to get marks, about 1 minute per side. Return skewers to the baking sheet.

Step 7: Bake in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C), about 7 to 12 minutes.

Step 8: Meanwhile, prepare the sauce. Melt 3 tablespoons of butter in a saucepan over medium heat. Add minced garlic and cook, stirring constantly, until the butter browns lightly and garlic is golden, about 30 seconds.

Step 9: Remove the pan from heat. Whisk in chicken broth, ranch dressing mix, chopped dill, and salt until combined. Then whisk in the remaining 1 tablespoon butter until melted and emulsified.

Step 10: Transfer skewers to a serving plate, drizzle with the dill sauce, and garnish with additional fresh dill if desired. Serve immediately.

Tips & Variations

Use chicken breasts if you prefer leaner meat; just reduce baking time slightly to avoid drying out.

For extra smoky flavor, finish the skewers on an outdoor grill instead of the grill pan and oven.

Try substituting fresh dill with tarragon or parsley in the sauce for a different herb twist.

Serve with a side of roasted potatoes or a crisp green salad for a complete meal.

FAQs

Can I use wooden skewers instead of metal ones?

Yes, wooden skewers work well. Just remember to soak them in water for at least 30 minutes before threading to prevent burning during cooking.

Is it safe to marinate chicken in pickle juice?

Absolutely. Pickle juice acts as a flavorful brine, tenderizing the chicken while adding a tangy kick. Just be sure to discard the marinade after use and cook the chicken thoroughly.