Name: Dill Pickle Ranch Chicken Skewers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 5 pounds boneless, skinless chicken thighs or breasts, cut into chunks; 5 cup dill pickle juice 1 tablespoon olive oil 1 packet ranch seasoning mix 1 teaspoon garlic powder; 5 teaspoon black pepper Skewers (wooden or metal) Optional fresh dill or pickle slices for garnish

Juicy, savory, and bursting with tangy flavor, these Dill Pickle Ranch Chicken Skewers are the ultimate summer grilling favorite. They strike that perfect balance between bold seasoning and refreshing zest, thanks to the unique combo of ranch and dill pickle brine. Whether you’re hosting a backyard BBQ or meal-prepping for the week, these skewers are easy to make and even easier to devour.

What makes them special? The chicken is marinated in a mixture of dill pickle juice, ranch seasoning, and a touch of olive oil, making every bite succulent and flavorful. Once grilled, the slight char enhances the tangy marinade and creates a crispy, irresistible finish.

What Kind of Chicken Works Best for Dill Pickle Ranch Chicken Skewers?

Chicken thighs are ideal for this recipe because they stay juicy on the grill and absorb flavor beautifully. However, if you prefer leaner meat, chicken breasts work too—just be sure not to overcook them.

Ingredients for the Dill Pickle Ranch Chicken Skewers

1.5 pounds boneless, skinless chicken thighs or breasts, cut into chunks
1/2 cup dill pickle juice
1 tablespoon olive oil
1 packet ranch seasoning mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
Wooden or metal skewers (soaked if wooden)
Optional: fresh dill or extra pickle slices for garnish

How To Make the Dill Pickle Ranch Chicken Skewers

Step 1: Marinate the Chicken

In a large bowl or zip-top bag, combine the chicken chunks, dill pickle juice, olive oil, ranch seasoning, garlic powder, and black pepper. Mix well to coat the chicken. Cover or seal and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.

Step 2: Preheat the Grill

When ready to cook, preheat your grill to medium-high heat (about 400°F). If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.

Step 3: Skewer the Chicken

Thread the marinated chicken pieces onto skewers, leaving a small amount of space between each piece for even cooking.

Step 4: Grill to Perfection

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is golden with crispy edges and reaches an internal temperature of 165°F.

Step 5: Garnish and Serve

Remove from grill and let rest for 5 minutes. Garnish with chopped dill or pickle slices, if desired. Serve hot and enjoy!

Serving and Storing These Skewers

Serve these skewers with a side of potato salad, grilled corn, or even a dill pickle slaw to double down on the tangy vibes. They also make great additions to wraps and salads for a flavorful protein boost.

To store leftovers, let the skewers cool completely and refrigerate in an airtight container for up to 4 days. For best results, reheat in a skillet or air fryer to retain that grilled texture.

Frequently Asked Questions

Can I use store-bought ranch dressing instead of the seasoning mix?

Not recommended for the marinade—the dry mix is more concentrated and better for flavoring.

How long should I marinate the chicken?

At least 1 hour, but for best results, go for 4-8 hours. Just don’t exceed 12 hours to avoid mushy texture.

Can I make these in the oven?

Yes! Bake at 425°F for about 20-25 minutes, flipping halfway through.

Are these skewers spicy?

Not at all—they’re zesty and savory. Want heat? Add red pepper flakes or a splash of hot sauce to the marinade.

Can I freeze the marinated chicken?

Absolutely. Store in a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge before grilling.

Want More Chicken Skewer Ideas?

If you’re loving the savory skewers game, here are a few more you’ll want to check out:

📌 Save this recipe to your Pinterest board so you can easily find it for your next grilling night.

And don’t forget to share your results! Did you go with thighs or breasts? Add extra pickle on top? I love hearing your twists. Drop a comment or tag me on Pinterest to show off your skewers!

Dill Pickle Ranch Chicken Skewers

Author: Nina Klatten
Total Time: 22 minutes
Yield: 4 servings

Print Recipe

Description

Tangy, zesty, and perfectly charred, these Dill Pickle Ranch Chicken Skewers are a flavor-packed grilling favorite. Marinated in dill pickle juice and ranch seasoning, they deliver juicy bites with every skewer. Ideal for summer BBQs, weeknight meals, or crowd-pleasing appetizers.

Ingredients

1.5 pounds boneless, skinless chicken thighs or breasts, cut into chunks

0.5 cup dill pickle juice

1 tablespoon olive oil

1 packet ranch seasoning mix

1 teaspoon garlic powder

0.5 teaspoon black pepper

Skewers (wooden or metal)

Optional fresh dill or pickle slices for garnish

Instructions

1. In a large bowl or zip-top bag, mix chicken chunks with dill pickle juice, olive oil, ranch seasoning, garlic powder, and black pepper. Seal and marinate in the fridge for at least 1 hour or up to 8.

2. Preheat your grill to medium-high heat (around 400°F). Soak wooden skewers in water for 30 minutes if using.

3. Thread chicken onto skewers, spacing slightly for even grilling.

4. Grill skewers for 10–12 minutes, turning occasionally, until crispy on edges and internal temp hits 165°F.

5. Rest skewers for 5 minutes off the grill. Garnish with dill or extra pickle slices if you like. Serve hot.