Name: Dill Pickle Ranch Chicken Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); 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; 8-10 wooden skewers (soaked in water for 30 minutes); Mini dill pickles for garnish; Fresh dill sprigs; Lemon wedges

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

Scale

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

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.

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