Grilled Pickle Chicken Skewers Recipe

Introduction

Grilled Pickle Chicken Skewers combine juicy, marinated chicken with tangy dill pickles for a unique and delicious flavor. This easy-to-make dish is perfect for summer cookouts or a quick weeknight dinner.

Ingredients

• 2 lb. boneless, skinless chicken thighs or breasts, cut into 1″ pieces
• 1 (24-oz.) jar dill pickle slices, plus 1 1/2 cups dill pickle brine
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• Neutral oil, for drizzling
• Coarsely chopped fresh dill and ranch dressing, for serving
• 4 wooden skewers

Instructions

1. Step 1: In a large bowl, toss the chicken pieces in the dill pickle brine. Cover and refrigerate for at least 30 minutes and up to 2 hours to marinate.
2. Step 2: Meanwhile, soak the wooden skewers in water for at least 30 minutes to prevent burning during grilling.
3. Step 3: Prepare your grill for medium-high heat and preheat for 5 minutes, or heat a grill pan over medium-high heat. Drain the brine from the chicken and pat the pieces dry. Season with kosher salt, black pepper, and garlic powder.
4. Step 4: Thread the chicken and pickle slices alternately onto the soaked skewers, placing 4 to 5 pieces of chicken per skewer. Drizzle each skewer lightly with neutral oil.
5. Step 5: Grill the skewers, turning occasionally, until an instant-read thermometer inserted in the chicken reads 165°F. This will take about 5 to 6 minutes per side.
6. Step 6: Remove the skewers from the grill, top with coarsely chopped fresh dill, and serve immediately with ranch dressing on the side.

Tips & Variations

• Use chicken thighs for juicier results or breasts for a leaner option.
• Try adding red onion slices or bell peppers to the skewers for extra flavor and color.
• If you prefer a smoky flavor, cook the skewers over wood chips or charcoal on the grill.
• Substitute ranch dressing with a creamy garlic sauce or blue cheese dip for a different twist.

Storage

Store leftover grilled pickle chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, being careful not to overcook the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pickles?

Yes, but dill pickles provide the best balance of tangy flavor that complements the chicken. Bread and butter pickles might make the dish sweeter, while spicy pickles will add heat.

Do I have to marinate the chicken in pickle brine?

Marinating in pickle brine tenderizes the chicken and infuses it with flavor. While you can skip this step, the dish will have less of the distinctive tangy taste that makes it special.

Grilled Pickle Chicken Skewers Recipe

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4.9 from 149 reviews

These Grilled Pickle Chicken Skewers combine juicy, tender chicken marinated in tangy dill pickle brine with crisp pickle slices, all grilled to perfection. The skewers are seasoned simply and finished with fresh dill and ranch dressing, making for a flavorful and easy summer grilling recipe that’s perfect for backyard cookouts or quick weeknight dinners.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 12 minutes
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lb. boneless, skinless chicken thighs or breasts, cut into 1” pieces
• 1 (24-oz.) jar dill pickle slices
• 1 1/2 cups dill pickle brine (from the jar)
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• Neutral oil, for drizzling (such as canola or vegetable oil)

To Serve

• Coarsely chopped fresh dill
• Ranch dressing

Additional

• 4 wooden skewers (soaked in water for at least 30 minutes)

Instructions

1. Marinate the Chicken: In a large bowl, toss the chicken pieces with the dill pickle brine. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow the chicken to absorb the tangy flavors.
2. Soak Skewers: Place the wooden skewers in water for at least 30 minutes and up to 2 hours. This prevents them from burning on the grill.
3. Prepare the Grill: Preheat your grill to medium-high heat (approximately 400°F), or heat a grill pan on the stovetop over medium-high heat for about 5 minutes.
4. Season the Chicken: Drain the chicken from the pickle brine and pat the pieces dry with paper towels. Season them evenly with kosher salt, freshly ground black pepper, and garlic powder.
5. Assemble the Skewers: Thread 4 to 5 pieces of chicken alternated with dill pickle slices onto each soaked skewer. Drizzle the assembled skewers lightly with neutral oil to prevent sticking.
6. Grill the Skewers: Place the skewers on the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165°F. This typically takes 5 to 6 minutes per side, depending on the heat of your grill and the thickness of chicken pieces.
7. Serve: Remove skewers from the grill and top with coarsely chopped fresh dill. Serve immediately with ranch dressing on the side for dipping.

Notes

• Soaking wooden skewers in water prevents them from catching fire on the grill.
• Using chicken thighs ensures juicier meat, but breasts can be used if preferred.
• The pickle brine not only adds flavor but also helps tenderize the chicken.
• Adjust grilling time based on the size of chicken pieces to ensure thorough cooking.
• Serve with additional pickle slices or your favorite dipping sauce for extra tang.

Keywords: grilled chicken skewers, pickle chicken, summer grilling, easy chicken recipe, chicken and pickle, backyard barbecue recipes