Grilled Pickle Chicken Skewers Recipe

Introduction

Grilled Pickle Chicken Skewers offer a tangy twist on classic grilled chicken, combining juicy pieces of chicken with flavorful dill pickles. This easy-to-make recipe 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, for serving
• Ranch dressing, for serving

Instructions

1. Step 1: In a large bowl, toss the chicken pieces in the pickle brine. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to infuse.
2. Step 2: While the chicken marinates, soak 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 about 5 minutes. Alternatively, heat a grill pan over medium-high heat. Drain the chicken from the brine, pat dry, then season evenly with kosher salt, black pepper, and garlic powder.
4. Step 4: Thread the chicken pieces and pickle slices alternately onto the soaked skewers, using 4 to 5 pieces of chicken per skewer. Drizzle the assembled skewers lightly with neutral oil.
5. Step 5: Grill the skewers, turning occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest piece reads 165°F (about 5 to 6 minutes per side).
6. Step 6: Remove from the grill and sprinkle with coarsely chopped fresh dill. Serve the skewers warm with ranch dressing on the side for dipping.

Tips & Variations

• For extra flavor, add a splash of hot sauce to the pickle brine before marinating the chicken.
• If you prefer a less tangy taste, reduce the marinating time to 30 minutes.
• Substitute chicken breasts for thighs if you want a leaner option, but watch the cooking time to avoid drying out.
• You can also grill these skewers indoors on a grill pan if weather does not permit outdoor grilling.

Storage

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill pan or in the oven to keep the chicken juicy. Avoid microwaving to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken pieces so they marinate evenly and cook properly on the grill.

What can I use instead of dill pickles if I don’t have any?

You can try bread-and-butter pickles or another variety of pickles, but dill pickles provide the signature tang that complements the chicken best.

Grilled Pickle Chicken Skewers Recipe

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Grilled Pickle Chicken Skewers combine tender, juicy chicken pieces marinated in tangy dill pickle brine, threaded alongside crisp pickle slices, and grilled to perfection. This flavorful and easy-to-make dish offers a unique twist on traditional grilled chicken, enhanced by fresh dill and a side of creamy ranch dressing, making it perfect for summer barbecues or casual weeknight dinners.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 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
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• Neutral oil, for drizzling

For Serving

• Coarsely chopped fresh dill
• Ranch dressing

Instructions

1. Marinate the Chicken: In a large bowl, toss the cut chicken pieces in the dill pickle brine from the jar. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 30 minutes and up to 2 hours to allow the chicken to absorb the tangy flavors.
2. Soak the Skewers: While the chicken marinates, soak 4 wooden skewers in water for at least 30 minutes and up to 2 hours to prevent them from burning during grilling.
3. Preheat the Grill: Prepare your grill for medium-high heat and preheat it for about 5 minutes. Alternatively, you can heat a grill pan over medium-high heat on the stovetop.
4. Prepare the Chicken for Skewering: Drain the chicken from the pickle brine and pat the pieces dry with paper towels. Season the chicken evenly with kosher salt, freshly ground black pepper, and garlic powder to enhance the flavors.
5. Assemble the Skewers: Thread the chicken pieces and dill pickle slices alternately onto the soaked skewers, placing 4 to 5 pieces of chicken per skewer. Drizzle the assembled skewers lightly with neutral oil to prevent sticking and aid grilling.
6. Grill the Skewers: Place the skewers on the grill and cook, turning occasionally, until an instant-read thermometer inserted into the chicken registers 165°F, about 5 to 6 minutes per side. This ensures the chicken is fully cooked and juicy.
7. Garnish and Serve: Remove the skewers from the grill and sprinkle coarsely chopped fresh dill over them for a bright herbal note. Serve hot alongside ranch dressing for dipping.

Notes

• Marinating time can be adjusted according to how much flavor infusion you desire; do not exceed 2 hours to avoid over-marinating.
• Use chicken thighs for more moisture and flavor or breasts for a leaner option.
• If you don’t have a grill, a grill pan on the stovetop works equally well.
• Soaking wooden skewers is important to prevent burning on the grill.
• Serve with extra pickles or a fresh salad for a complete meal.

Keywords: grilled chicken skewers, pickle brine marinade, dill pickle chicken, summer grilling recipes, easy chicken skewers