Chicken Pickle Skewers

Name: Chicken Pickle Skewers with Garlic Ranch Dill Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 jar (24 oz) dill pickle slices, with brine; 1 tbsp brown sugar; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp olive oil; 1 packet (1 oz) plus 1 tbsp ranch seasoning powder, divided; salt, to taste; 4 tbsp unsalted butter, divided; 3 cloves garlic, minced; 1 tbsp fresh dill, chopped; 1/4 cup chicken broth

Chicken Pickle Skewers are grilled chicken thighs marinated in dill pickle brine to lock in moisture and flavor, then finished with a tangy garlic ranch dill sauce. The pickle juice brine keeps the meat incredibly juicy while infusing it with herbaceous dill and dill-pickle tang.

🌍American 🏷️Chicken skewers 🏷️Chicken kabobs 🏷️Pickle brined chicken 🏷️Grilled chicken Dill pickle

🏷️

🏷️Ranch

-0:00

allrecipesonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by allrecipes

-0:00

allrecipesonTikTok

Ingredients

1 jar (24 oz) dill pickle slices, with brine
1 tbsp brown sugar
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil
1 packet (1 oz) plus 1 tbsp ranch seasoning powder, divided
salt, to taste
4 tbsp unsalted butter, divided
3 cloves garlic, minced
1 tbsp fresh dill, chopped
1/4 cup chicken broth

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Remove the pickle slices from the jar, reserving the brine in the jar. Set the pickle slices aside.
2
Add brown sugar and a pinch of salt to the pickle brine in the jar. Stir until dissolved.
3
Add the chicken thigh pieces to the brine, seal the jar, and refrigerate for at least a few hours to marinate.
4
Remove chicken from the brine and thread onto skewers, alternating with the reserved pickle slices.
5
Pat the skewers dry with a paper towel. Place on a foil-lined baking sheet, brush with olive oil, and season with 1 tablespoon of ranch seasoning and salt.
6
Preheat a grill or grill pan over medium-high heat. Sear the skewers on all sides until grill marks form.
7
Transfer the seared skewers back to the baking sheet and bake in a preheated 400°F (200°C) oven for about 12 minutes, or until the chicken is cooked through.
8
While the chicken bakes, make the sauce. Melt 3 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
9
Stir in the 1 oz packet of ranch seasoning. Remove the pan from the heat.
10
Whisk in the fresh dill, chicken broth, and the remaining 1 tablespoon of butter until smooth. Season with salt to taste.
11
Generously drizzle the sauce over the cooked chicken skewers and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat chicken thighs dry after removing from the pickle brine to promote better browning and crust formation on the grill.
Don't skip the brine step—the vinegar and salt in pickle juice break down proteins and allow the meat to retain moisture during high-heat grilling.
Use a meat thermometer to confirm doneness at 165°F internal temperature; don't rely on color alone with thighs, as they remain pink even when fully cooked.
Mince the garlic finely for the sauce so it distributes evenly and won't overpower or burn when melted with butter.

Substitutions

Dill pickle slices → bread-and-butter pickle slices (slightly sweeter brine, less acidic)
Unsalted butter → olive oil or ghee (note: ghee adds a nutty flavor, olive oil keeps it lighter)
Fresh dill → fresh tarragon or chives (note: reduces the classic dill-pickle flavor profile)
Chicken broth → dry white wine (note: adds acidity and depth, reduces richness)

Storage & make-ahead

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes or on a skillet over medium heat. Sauce can be made up to 2 days ahead and reheated separately.

Equipment

skewers (wooden or metal) · grill or grill pan

Common Questions

How long should chicken thighs brine in pickle juice?

The recipe does not specify an exact brining time, but 2–4 hours or overnight in the refrigerator will allow the brine to penetrate the meat fully while preventing over-salting.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts dry out more easily. Monitor grill time closely and do not overcook; thighs are preferred because their higher fat content stays juicy longer.

What grill temperature should I use?

The recipe does not specify; preheat to medium-high heat (around 375–400°F) and grill skewers for 10–12 minutes, turning occasionally, until internal temperature reaches 165°F.

Can I make the garlic ranch dill sauce ahead of time?

Yes, prepare the sauce up to 2 days in advance and store in the refrigerator. Reheat gently over low heat or serve at room temperature.

Do I need wooden or metal skewers?

The recipe does not specify, but wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning. Metal skewers require no prep.