If there's only ONE recipe that you make this summer, let it be my Dill Pickle Chicken Skewers. These tender, juicy, melt-in-your-mouth chicken skewers are marinated in pickle juice and skewered with fresh pickle slices for that salty, tangy, dill pickle flavor that you know and love. Plus, they can be prepared two different ways -- either on the grill or in the air fryer -- making it the perfect, versatile recipe to add to your summer menu!
Equipment
- Skewers these metal skewers are perfect for this recipe!
- Air Fryer if you don't want to prepare these skewers on the grill, you can also prepare them in the air fryer.
Ingredients
- 1 Pound Chicken Thighs cubed
- 1 24 Ounce Jar Dill Pickle Slices
- 2 Tablespoons Hot Honey
- 1 Tablespoon Olive Oil
- 2-3 Tablespoons Ranch Seasoning
- ⅓ Cup Unsalted Butter
- ¼ Cup Fresh Dill chopped
- 3 Cloves Garlic mashed
- ¼ Cup Chicken Broth
Instructions
To Prepare the Skewers:
- To make these skewers, start by preparing the chicken. Cut the chicken thighs into cubes and set them aside.
- Next, remove the pickle slices from a jar and add them to a bowl. Set the pickles aside, keeping the brine in the jar.
- Then, add the hot honey into the jar with the pickle brine and set it aside.
- Add the cubed chicken thighs to the jar with the pickle brine and honey and stir until they're fully coated. Transfer the jar to the fridge, and allow the chicken to marinate for a minimum of 30 minutes.
- Once the chicken is done marinating, remove the chicken thighs from the jar and assemble the skewers. Add the chicken thighs and pickle slices to skewers, alternating each one. I like to do one piece of chicken, two pickle slices, then another piece of chicken, but you can layer them any way that you prefer.
- Once the skewers have been assembled, line them up on a tray and use a paper towel to pat away the excess moisture.
- Brush the skewers with olive oil on all sides and sprinkle 1 tablespoon of the ranch seasoning over the skewers. Use your hands to rub them in.
Grilling Instructions:
- To make these skewers on the grill, heat your grill to 450 F.
- Once the grill is hot, add the skewers to it.
- Allow the skewers to cook, completely undisturbed, for 7-8 minutes, so that they don't stick to the grill.
- Then, flip them to the other side and allow them to cook for another 6-7 minutes, or until they reach an internal temperature of 165 F.
Air Fryer Instructions:
- To make these skewers in the air fryer, preheat your air fryer to 400 F for 5 minutes.
- Add the assembled skewers to the basket of an air fryer and allow them to cook for 10 minutes.
- Then, flip them to the other side and allow them to cook for another 8 minutes, until the chicken is fully cooked through.
After Cooking:
- Once the skewers are done, remove them from the grill or air fryer and set them aside.
- Prepare the sauce by heating a small saucepan, on the stove, over medium heat, and adding in the butter.
- Once the butter has melted, add in the ranch seasoning, chopped dill, mashed garlic, and chicken broth.
- Whisk the ingredients together until they're fully incorporated.
- Allow the sauce to simmer for five minutes, then remove it from the heat.
- Drizzle some of the sauce over the skewers, then serve immediately and enjoy!
Calories: 441kcal | Carbohydrates: 5g | Protein: 19g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 711mg | Potassium: 271mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 789IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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