The Ultimate Dill Pickle Chicken Skewers (You’ll Crave All Summer)

Name: The Ultimate Dill Pickle Chicken Skewers (You’ll Crave All Summer)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes; 1 cup dill pickle juice (from a jar); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/4 teaspoon salt; Wooden or metal skewers (if wooden, soak in water for 30 mins); 1/2 cup Greek yogurt or sour cream; 2 tablespoons mayonnaise; 1 tablespoon fresh dill, chopped (or 1 tsp dried dill); 1 tablespoon pickle juice; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; Salt and pepper to taste

Posted on May 28, 2025

Dill Pickle Chicken Skewers grilled and served with ranch dressing.

Ranime

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Ingredients for Dill Pickle Chicken Skewers
How to Make Dill Pickle Chicken Skewers (Step-by-Step)
Pro Tips for Perfectly Juicy Chicken Skewers
Ingredient Swaps & Recipe Variations
FAQs About Pickle-Brined Chicken
Nutrition Breakdown (Per Serving)
Serving Suggestions
Common Questions
Cookout Hit: Dill Pickle Perfection Awaits

Dill Pickle Chicken Skewers just might solve your summer dinner problem. You know when it’s blazing hot and no one wants to cook indoors? Or when a bag of chips and some pickles somehow turn into “dinner?” That’s why this recipe is such a game changer. Juicy, tangy, straight off the grill. My family (even the pickle haters) go wild for these. You can whip them up for casual cookouts or just a lazy Tuesday.

Ingredients for Dill Pickle Chicken Skewers

First things first… let’s talk about what you actually need. Nothing fancy, I promise. The star ingredient is, pretty much, your favorite jar of dill pickles. You’ll use the juice right from the jar (don’t throw that liquid gold away). Then you need chicken breast or thighs—either works, but thighs are juicier in my not-so-humble opinion. You’ll also need olive oil, garlic powder, a bit of paprika, salt, and pepper. Oh, and some wooden or metal skewers. If you want extra flavor, toss in some chopped fresh dill or onion powder. These basics cover it, though.

I’ve seen folks add a splash of pickle juice straight onto the cooked skewers for more punch. Kinda wild but also, wow, it works.

How to Make Dill Pickle Chicken Skewers (Step-by-Step)

Start with the marinade. Pour that precious pickle juice right over your chopped chicken (bite-sized is best), toss in garlic powder, olive oil, paprika, salt, and pepper. Mix it all up so every piece gets coated. Cover it and let it hang out in the fridge. If you’ve got an hour, that’s great. Overnight is extra zippy though. Skewer the chicken pieces once they’re marinated—nothing meticulous required, just pack ‘em on there.

Heat your grill (or a grill pan inside if you’re dodging mosquitoes). Grill the skewers for about four or five minutes per side. You want some char marks but don’t turn your chicken to rubber. That’s it. Seriously. If you’re feeling extra, grill halve some pickles to tuck in between the pieces.

I did this once on a camping trip and the whole campsite asked for the recipe. Not joking.

Pro Tips for Perfectly Juicy Chicken Skewers

Okay, so here’s the real scoop. Don’t over-marinate—anything past 24 hours and the pickle’s acidity starts messing with the chicken’s texture. If you’re using wooden skewers, soak those in water for at least 30 minutes so they don’t turn to charcoal. Don’t forget to preheat the grill. Cold grill means sad, sticky chicken.

Keep the chicken pieces roughly the same size. That way they’ll cook evenly and you won’t end up with some chewy bits and some dried-out bits. And don’t walk away while grilling—it goes quick.

“I tried this after seeing your blog and wow, my picky kid loved it! The flavor was unreal for something so easy. These are on repeat all summer long.” – Jamie R.

Ingredient Swaps & Recipe Variations

Alright, you want to switch things up? Easy. If you’re chicken-ed out, try this with shrimp—marinate way less time though, like 15 minutes max. Not a dill fan? Use bread-and-butter pickle juice. (It’s sweeter. Kind of wild, but also, yum.) For more kick, throw in some sriracha or a sprinkle of chili flakes into the marinade.

Veggie lover? Thread some bell peppers, red onion, or zucchini in between the chicken. I do this when I need to bulk up dinner for a crowd. And if you’re out of grill space, an air fryer works in a pinch. Totally not traditional but still tasty.

FAQs About Pickle-Brined Chicken

Alright, I get questions on this all the time, so let’s clear up a few things.

Will the chicken taste super pickly?
No—mostly it just has a bright, tangy flavor. Even my husband (who rolls his eyes at pickles) loves it.
Can you use frozen chicken?
Yes, but thaw it first or the marinade can’t soak in. Been there, learned the hard way.
Is it safe to use the leftover marinade as sauce?
Please no—raw chicken juice is not your friend. If you want a sauce, save some fresh pickle juice for drizzling.
Can these be made ahead?
Definitely. Marinate a day before or grill and refrigerate. Warm under the broiler for a few minutes.

Nutrition Breakdown (Per Serving)

Not gonna bore you with a laundry list, but here’s the gist. If you use chicken breast, these are light but filling. About 200 calories per skewer, give or take. Really low carb, protein-packed, and less fat if you skip the extra oil. Basically, you get flavor without the food coma. And if you’re watching sodium, just rinse the pickles first—it helps.

Serving Suggestions

Want to make this a full meal? Couple quick ideas:

Pile skewers over a big green salad (ranch or blue cheese, don’t judge).
Serve with grilled corn on the cob or potato wedges.
Offer some extra pickles and ranch for dipping.

I sometimes wrap leftovers in a flour tortilla for a lazy lunch. It’s shockingly addictive.

Common Questions

Q: What’s the best type of pickle for this?

A: Classic dill pickles, hands down. But spicy dills? Next-level.

Q: How long can you marinate the chicken?

A: Up to 24 hours. Don’t push it further or it gets weirdly mushy.

Q: Can I bake these instead of grilling?

A: Totally. Use the broiler for those charred bits, just watch closely.

Q: What if I only have pre-cut chicken tenders?

A: Even easier. Just cut them into bite-size pieces.

Q: Do kids usually eat this stuff?

A: Wildly, yes. Somehow the grill + fun factor makes it popular with picky eaters.

Cookout Hit: Dill Pickle Perfection Awaits

Seriously, you can’t mess these up. Dill Pickle Chicken Skewers have rescued me from more than one boring barbecue. The prep is quick. The flavors? Ridiculously craveable. Try it once and you’ll see. If you want more summer recipe ideas, check out this list of easy grilled chicken dishes or backyard barbecue tips. Go make ‘em—you won’t regret it.

More Inspiration:

The Irresistible Mango Chicken Recipe: A Sweet and Savory Delight