Print

Dill Pickle Chicken Skewers Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

Dill Pickle Chicken Skewers combine tender chicken thighs marinated in a tangy pickle brine with layers of crunchy dill pickle chips, grilled for smoky marks and finished in the oven. Served with a rich, garlicky dill butter sauce, this recipe delivers bold flavors and a unique twist on chicken skewers, perfect for a flavorful appetizer or main course.

Ingredients

Scale

Skewers

  • 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

Sauce

  • 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

Instructions

  1. Gather Ingredients: Collect all listed ingredients to prepare your workspace for efficient cooking.
  2. Prepare Pickles and Brine: Open the pickle jar and transfer the pickle chips to a small bowl with a fork, leaving the pickle juice in the jar. Set pickles aside.
  3. Make Marinade and Marinate Chicken: Add brown sugar and 1 teaspoon kosher salt to the remaining pickle juice in the jar. Whisk until dissolved. Add the chicken pieces to the jar ensuring they are fully submerged. Cover and refrigerate for at least 3 hours or up to 12 hours.
  4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
  5. Assemble Skewers: Remove chicken from the pickle juice and discard the juice. Thread onto 8-inch skewers alternating one piece of chicken with three pickle chips, repeat layers once more, then finish with a third piece of chicken per skewer. Arrange skewers on the prepared baking sheet. Pat skewers dry with paper towels. Brush evenly with olive oil and season chicken pieces with ranch dressing mix and the remaining 3/4 teaspoon kosher salt.
  6. Grill Skewers: Heat a grill pan over medium-high heat until water sizzles on contact. Grill the skewers pressing down on chicken to get grill marks, about 1 minute per side on two sides total. Then return the grilled skewers to the baking sheet.
  7. Bake Skewers: Place the baking sheet with skewers in the preheated oven. Bake for 7 to 12 minutes until an instant-read thermometer inserted in the thickest chicken piece reaches 165°F (74°C).
  8. Prepare Sauce: While skewers bake, melt 3 tablespoons of butter in a saucepan over medium heat. Add minced garlic and cook, stirring constantly, until butter starts to brown and garlic becomes lightly golden, about 30 seconds. Remove from heat and whisk in chicken broth, ranch dressing mix, chopped dill, and kosher salt until combined. Finally, whisk in remaining 1 tablespoon butter until smooth and emulsified.
  9. Serve: Transfer cooked skewers to a serving plate. Drizzle generously with the dill butter sauce and garnish with additional fresh dill if desired. Serve immediately and enjoy!

Notes

  • Marinating the chicken for at least 3 hours is essential to infuse the dill pickle flavor thoroughly.
  • Use a meat thermometer to ensure chicken is fully cooked to safe internal temperature without overcooking.
  • Grilling the skewers on the stovetop grill pan before baking adds flavorful grill marks and texture.
  • Reserve any leftover pickle chips for adding to sandwiches or salads later.
  • The sauce can be prepared while the chicken bakes to save time.
  • For extra smoky flavor, you can finish the skewers on an outdoor grill instead of the oven.

Keywords: dill pickle chicken skewers, chicken skewers, grilled chicken skewers, pickle marinade, ranch seasoning, dill sauce, appetizer, easy chicken recipe

Find it online: https://frommamamaya.com/dill-pickle-chicken-skewers-recipe/