Okay, so imagine your favorite bar snack had a baby with summer grilling — that’s exactly what these Dill Pickle Ranch Chicken Skewers are. We’re talking juicy, tender chicken chunks marinated in tangy pickle juice (yes, you read that right), then grilled to perfection and served with the most ridiculously good homemade ranch dip. It’s like pickle-flavored chicken wings met a backyard BBQ and decided to get serious about life. These bad boys are salty, tangy, creamy, and downright addictive. Fair warning: your guests will be asking for the recipe before they’ve even finished their first skewer.
Why You’ll Love This Recipe
- Pickle juice marinade = flavor bomb. Who knew that jar juice was liquid gold?
- Ranch from scratch that’ll make you forget the packet stuff exists
- Perfect for parties — finger food that actually impresses
- Grill or broiler friendly — works year-round, rain or shine
- Prep-ahead friendly — marinate overnight and grill when ready
- Kid-approved (if your kids are into pickles, they’ll lose their minds)
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup dill pickle juice (straight from the jar, don’t be shy)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/4 tsp black pepper
- Pinch of salt (go easy, pickle juice is salty)
For the Homemade Ranch:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp buttermilk
- 1 packet ranch dressing mix (or make your own with dried herbs)
- 1 tbsp fresh dill, chopped
- 1 tbsp pickle juice
- 1 clove garlic, minced
For Serving:
- 8-10 wooden skewers (soaked in water for 30 minutes)
- Mini dill pickles for garnish
- Fresh dill sprigs
- Lemon wedges
Let’s Do This
Step 1: Marinate That Chicken
Mix pickle juice, olive oil, garlic powder, onion powder, dried dill, pepper, and a tiny pinch of salt in a bowl.
Toss chicken cubes in the marinade until well coated. Cover and refrigerate for at least 2 hours, but overnight is even better.
Step 2: Make the Ranch
While chicken marinates, whisk together mayo, sour cream, buttermilk, ranch packet, fresh dill, pickle juice, and minced garlic.
Taste and adjust — want it more tangy? Add more pickle juice. Want it thicker? Less buttermilk.
Cover and chill until ready to serve.
Step 3: Skewer Time
Remove chicken from marinade and thread onto soaked skewers, about 4-5 pieces per skewer.
Don’t pack them too tight — they need room to cook evenly.
Step 4: Fire It Up
For the grill: Preheat to medium-high. Cook skewers 12-15 minutes, turning every 3-4 minutes until golden and cooked through (internal temp 165°F).
For the broiler: Set oven rack 6 inches from heat. Broil 10-12 minutes, turning once halfway through.
Step 5: Serve and Impress
Let skewers rest for 2-3 minutes.
Serve with ranch dip, extra pickles, and fresh dill sprigs. Watch people’s faces light up.
Serving Suggestions
Pair with crispy potato wedges and coleslaw for the ultimate comfort meal.
Set up a DIY pickle bar with different pickle varieties for people to snack on.
Serve alongside grilled corn and watermelon for a perfect summer spread.
Switch It Up
Go Spicy: Add a few dashes of hot sauce to the marinade and ranch.
Buffalo Style: Toss cooked chicken in buffalo sauce before serving.
Bacon Wrapped: Wrap each chicken piece in bacon before skewering (because why not?).
Veggie Version: Try this marinade on cauliflower or mushrooms.
Make-Ahead Tips
Marinate chicken up to 24 hours ahead — the longer, the better.
Ranch can be made 2-3 days in advance and actually gets better with time.
Thread skewers in the morning and keep covered in the fridge until grill time.
Questions People Actually Ask
Q: Can I use chicken breast instead of thighs? A: Sure, but thighs stay way more juicy. If you go with breast, don’t overcook it.
Q: What if I don’t have pickle juice? A: You can make your own with water, vinegar, salt, and dill, but honestly? Just buy a jar of pickles.
Q: Can these be baked? A: Absolutely! Bake at 400°F for 15-20 minutes, turning once.
Q: Are there any good pickle substitutes? A: You could try olive brine, but pickle juice really is the star here.
Q: Can I make this dairy-free? A: Swap the ranch for a dairy-free version or just serve with extra pickles and hot sauce.
Print
Dill Pickle Ranch Chicken Skewers
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Okay, so imagine your favorite bar snack had a baby with summer grilling — that’s exactly what these Dill Pickle Ranch Chicken Skewers are. We’re talking juicy, tender chicken chunks marinated in tangy pickle juice (yes, you read that right), then grilled to perfection and served with the most ridiculously good homemade ranch dip. It’s like pickle-flavored chicken wings met a backyard BBQ and decided to get serious about life. These bad boys are salty, tangy, creamy, and downright addictive. Fair warning: your guests will be asking for the recipe before they’ve even finished their first skewer.
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup dill pickle juice (straight from the jar, don’t be shy)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/4 tsp black pepper
- Pinch of salt (go easy, pickle juice is salty)
For the Homemade Ranch:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp buttermilk
- 1 packet ranch dressing mix (or make your own with dried herbs)
- 1 tbsp fresh dill, chopped
- 1 tbsp pickle juice
- 1 clove garlic, minced
For Serving:
- 8–10 wooden skewers (soaked in water for 30 minutes)
- Mini dill pickles for garnish
- Fresh dill sprigs
- Lemon wedges
Instructions
Mix pickle juice, olive oil, garlic powder, onion powder, dried dill, pepper, and a tiny pinch of salt in a bowl.
Toss chicken cubes in the marinade until well coated. Cover and refrigerate for at least 2 hours, but overnight is even better.
While chicken marinates, whisk together mayo, sour cream, buttermilk, ranch packet, fresh dill, pickle juice, and minced garlic.
Taste and adjust — want it more tangy? Add more pickle juice. Want it thicker? Less buttermilk.
Cover and chill until ready to serve.
Remove chicken from marinade and thread onto soaked skewers, about 4-5 pieces per skewer.
Don’t pack them too tight — they need room to cook evenly.
For the grill: Preheat to medium-high. Cook skewers 12-15 minutes, turning every 3-4 minutes until golden and cooked through (internal temp 165°F).
For the broiler: Set oven rack 6 inches from heat. Broil 10-12 minutes, turning once halfway through.
Let skewers rest for 2-3 minutes.
Serve with ranch dip, extra pickles, and fresh dill sprigs. Watch people’s faces light up.
Notes
Pair with crispy potato wedges and coleslaw for the ultimate comfort meal.
Set up a DIY pickle bar with different pickle varieties for people to snack on.
Serve alongside grilled corn and watermelon for a perfect summer spread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~380 kcal
- Carbohydrates: ~24g
- Protein: ~28g