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Dill Pickle Chicken Skewers Recipe

Dill Pickle Chicken Skewers Recipe
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5.1 from 10 reviews

These Dill Pickle Chicken Skewers are a unique and flavorful twist on traditional skewers. Tangy dill pickles and juicy chicken thighs are marinated in a sweet and salty brine, then grilled to perfection and served with a delicious dill sauce.

Ingredients

Scale

Skewers

  • 1 (24 ounce) jar dill pickle chips
  • 1 tablespoon packed light brown sugar
  • 1 3/4 teaspoons kosher salt, divided
  • 1 pound skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
  • 4 teaspoons olive oil
  • 1 1/2 teaspoons ranch dressing mix

Sauce

  • 4 tablespoons unsalted butter, divided
  • 1 garlic clove, minced
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon ranch dressing mix
  • 2 teaspoons chopped fresh dill, plus more for garnish
  • 1/8 teaspoon kosher salt

Instructions

  1. Gather all ingredients. Dill Pickle Chicken Skewers recipe ingredients on a marble counter.
  2. For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside. Hand using fork to transfer pickle slices to glass bowl.
  3. In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved. Add chicken to the jar, making sure all pieces are submerged. Cover and refrigerate for at least 3 hours or up to 12 hours. Tongs placing raw chicken into a jar with pickle brine.
  4. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  5. Remove chicken pieces from pickle juice; discard juice. Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece. Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use. Place skewers on the prepared baking sheet; pat dry using paper towels. Evenly brush skewers with oil. Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt. Raw chicken and pickles skewered on sticks on baking tray.
  6. Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles. Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side. Return skewers to baking sheet. Chicken and pickle skewers grilling on stovetop grill pan.
  7. Bake in the preheated oven until an instant-read thermometer inserted in the thickest part of the chicken registers at least 165 degrees F (74 degrees C), 7 to 12 minutes. Checking internal temperature of chicken skewers with thermometer.
  8. Meanwhile, for sauce, melt 3 tablespoons butter in a saucepan over medium heat; add garlic and cook, stirring constantly, until butter starts to brown and garlic is lightly golden, about 30 seconds. Remove from heat; whisk in broth, ranch dressing mix, dill, and salt until well combined. Whisk in remaining 1 tablespoon butter until melted and emulsified. Dill sauce with herbs in saucepan on marble counter.
  9. Transfer skewers to a serving plate; drizzle with sauce and serve immediately. Garnish with more dill, if desired. Garnishing cooked chicken skewers with fresh dill on cutting board.

Notes

  • For extra flavor, you can sprinkle some additional ranch dressing mix over the skewers before grilling.
  • These skewers are perfect for summer barbecues or as a fun party appetizer.

Nutrition

Keywords: Dill Pickle Chicken Skewers, Grilled Chicken Skewers, Pickle Chicken Recipe

Find it online: https://flavorsbymaya.com/dill-pickle-chicken-skewers-recipe/