# Chicken Pickle Skewers

This recipe provides a method for creating flavorful chicken pickle skewers by marinating chicken in pickle juice and then grilling and baking them, finished with a garlic ranch sauce.

- Total time: 180 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 24 ounce Dill pickle chips
- 1 tablespoon Light brown sugar
- 1.75 teaspoons Kosher salt
- 1 pound Skinless, boneless chicken thighs
- 4 teaspoons Olive oil
- 1.5 teaspoons Ranch dressing mix
- 4 tablespoons Unsalted butter
- 1 clove Garlic clove
- 0.25 cup Reduced-sodium chicken broth
- 1 tablespoon Ranch dressing mix
- 2 teaspoons Chopped fresh dill
- 0.125 teaspoon Kosher salt

## Instructions

1. Remove the pickles from the brine in the jar and transfer them to a small bowl, but don't discard the pickle juice.
2. Add brown sugar and 1 teaspoon of kosher salt to the pickle juice in the jar and stir to dissolve.
3. Add pieces of boneless, skinless chicken thighs to the brine in the jar, ensuring all pieces are submerged.
4. Cover the jar and refrigerate the chicken for at least a few hours or up to 12 hours.
5. Preheat the oven to 400 degrees F (200 degrees C) and line a rimmed baking sheet with aluminum foil.
6. Remove chicken pieces from the pickle juice and discard the juice.
7. Thread chicken pieces onto 8-inch skewers, alternating with three pickle chips per chicken piece, repeating layers once, and finishing with a third chicken piece.
8. Place the threaded skewers on the prepared baking sheet.
9. Pat the skewers dry using paper towels.
10. Brush the skewers evenly with olive oil.
11. Sprinkle the chicken pieces evenly with ranch dressing mix and the remaining 3/4 teaspoon of kosher salt.
12. Heat a grill pan over medium-high heat until water sprinkled on it immediately sizzles.
13. Grill the skewers, pressing down on the chicken as needed, until grill marks form on two sides, about 1 minute per side.
14. Return the grilled skewers to the baking sheet.
15. Bake the skewers in the preheated oven until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165 degrees F (74 degrees C), which is about 7 to 12 minutes.
16. While the chicken bakes, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat.
17. Add 1 minced garlic clove to the melted butter and whisk.
18. Stir in 1 tablespoon of ranch dressing mix into the butter and garlic.
19. Remove the mixture from the heat.
20. Whisk in 2 teaspoons of fresh dill and 1/4 cup of reduced-sodium chicken broth.
21. Add a little more butter and 1/8 teaspoon of kosher salt to the sauce and whisk until combined.
22. Generously drizzle the prepared garlic ranch sauce over the cooked chicken skewers.

## Equipment

- Jar
- Tongs
- Grill pan
- Baking sheet
- Oven
- Small bowl
- Fork
- Skewer
- Paper towels
- Small saucepan
- Whisk
- Garlic press
- Brush

## Tips

- Do not toss the pickle brine.
- Marinate the chicken for at least a few hours.

## Source

- Original video: https://www.facebook.com/share/r/16R4gVxnPN/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/22f2bbb7-9d68-4360-adaa-d1806ce2fd5d
- Extracted: 2025-07-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt