Pickle brined grilled chicken skewers with a side of dill pickle ranch dip!
Finished a jar of pickles? Don’t throw that pickle juice out! It’s great for marinating chicken, adding a ton of flavour! This is a super simple grilled chicken recipe where chicken is marinated in pickle juice before seasoning it, skewering it and grilling it! Ranch dressing is one of my favourites and pickle ranch dressing is even better, and it’s perfect for dipping the chicken in!
Dill Pickle Ranch Chicken Skewers
Prep Time: 10 minutes Marinate Time: 2 hours Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Pickle brined grilled chicken skewers with a side of dill pickle ranch dip!
ingredients
- 1 pound of boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1/2 cup pickle juice
- 2 tablespoons olive oil (or mayonnaise)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup dill pickle juice
- 1/4 cup dill pickles
- 1/4 cup sour cream (or plain yogurt)
- 1/4 cup mayonnaise
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the pickle grilled chicken:
For the dill pickle ranch dressing:
directions
- Marinate the chicken in the pickle juice for 2 hours to overnight.
- Drain the pickle juice from the chicken and mix the chicken with the oil, garlic powder, onion powder, paprika, salt, and pepper.
- Skewer the chicken and grill until cooked (165F) and lightly charred on both sides, about 2-4 minutes per side.
- Enjoy with dill pickle ranch dressing!
- Puree in a food processor or using a stick blender and enjoy right away or let sit for a while before using.
For the pickle grilled chicken:
For the dill pickle ranch dressing:
Option: Replace the dried herbs with fresh: 1 teaspoon of dried to 1 tablespoon fresh.
Note: Store any leftover dressing in the fridge and use within a few days.
Option: Broil or pan fry the skewered chicken.
Option: Instead of skewering, pan fry the chicken.
Option: Instead of cutting the chicken into pieces, use whole breasts or thighs.
Note: Store any leftover dressing in the fridge and use within a few days.
Option: Broil or pan fry the skewered chicken.
Option: Instead of skewering, pan fry the chicken.
Option: Instead of cutting the chicken into pieces, use whole breasts or thighs.
Nutrition Facts: Calories 238, Fat 23g (Saturated 4g, Trans 0), Cholesterol 96mg, Sodium 401mg, Carbs 3g (Fiber 0.8g, Sugars 0.8g), Protein 26g
Nutrition by: 
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on any of the kabob/skewer recipes, remember to add the note to soak the sticks in water first for someone who isnt accustomed to making kabobs 🙂