Dill Pickle Chicken Skewers
Dill pickle chicken skewers are one of those recipes you can throw together the night before and have dinner basically done before the chaos of the day even starts. The marinade is just a few simple ingredients you probably already have, and the grill does all the heavy lifting. Tangy, juicy chicken with sliced pickles, a brush of ranch, and a sprinkle of Parmesan - this one is SO good and your whole family will love it.
Recipe Overview: Dill Pickle Chicken Skewers
⏱ Prep Time: 10 minutes (plus 30 minutes marinating)
⏳ Total Time: 1 hour 5 minutes
👥 Serving: 6 servings
🔥 Calories: ~302 kcal per serving
🥣 Main Ingredients: Chicken breast, pickle juice, Greek yogurt, pickles, ranch dressing, Parmesan cheese, garlic.
👌 Difficulty: Easy - simple marinade, quick grilling, and pickle flavor
⭐ Why You'll Love It: These Dill Pickle Chicken Skewers are juicy, tangy, and packed with pickle flavor in every bite. The Greek yogurt and pickle juice marinade keeps the chicken incredibly tender, while grilled pickles, creamy ranch, and Parmesan add the perfect savory finish.
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I started making these skewers when I needed something fast on weeknights that would still get everyone excited for dinner. You know that thing where you need dinner to feel fun but you do not have two hours to spend in the kitchen? That is exactly what these are. The marinade takes about five minutes to throw together, and then the fridge does the rest. I will often prep these on Sunday night so Monday dinner is basically already handled - which honestly feels like a small miracle when the week gets busy.
If you love grilled chicken as much as we do, my lemon herb chicken skewers are another one we have on repeat all summer long. Both are great for feeding a crowd without a ton of cleanup!
Ingredients for Dill Pickle Chicken Skewers
- Greek yogurt - This is the base of the marinade and what makes the chicken SO tender. Full fat works best here.
- Pickle juice - This is what gives the chicken that tangy dill pickle flavor all the way through. Use the juice straight from your pickle jar - no need to buy anything special.
- Garlic - You will notice the recipe calls for both minced and crushed garlic. Both work together to give the marinade a deeper, more savory flavor.
- Olive oil - Helps keep the chicken moist on the grill.
- Parmesan - Grated Parmesan sprinkled right at the end adds a salty, savory finish that takes these over the top.
- Ranch dressing - Brushed on at the end while the chicken is still hot. It melts right in and adds so much flavor.
- Sliced pickles - Threaded right onto the skewers with the chicken. They get a little charred on the grill and taste amazing.
How to Make Dill Pickle Chicken Skewers
Step 1: Make the marinade. Combine the Greek yogurt, pickle juice, minced garlic, crushed garlic, olive oil, and pepper in a bowl and mix until everything is combined.
Step 2: Prep and marinate the chicken. Cut the chicken breasts into bite-sized chunks and add them to the marinade. Toss to coat, cover, and refrigerate for at least 30 minutes. If you have more time, overnight is even better.
Step 3: Build your skewers. Thread the marinated chicken onto skewers, alternating with sliced pickles. If you are using wooden skewers, make sure they have been soaking in water for at least 30 minutes first so they do not burn on the grill.
Step 4: Grill the chicken. Heat your outdoor grill to 425F. Cook the skewers, turning every 3 to 5 minutes, until the chicken is golden brown on all sides and cooked through.
Step 5: Add the toppings. Once the chicken is fully cooked, brush with ranch dressing and sprinkle with grated Parmesan. Remove from the grill and let rest for 5 minutes before serving.
Tips for the Best Skewers
Marinate as long as you can. Thirty minutes works in a pinch, but overnight is where the magic really happens. The pickle juice and yogurt have more time to work into the chicken and the flavor difference is noticeable. I do the same thing with my garlic honey chicken bowls, prepping the marinade ahead of time makes weeknight dinner so much easier.
Do not crowd your skewers. Leave a little space between each piece of chicken so the heat can circulate all the way around. If the pieces are packed too tight together they will steam instead of grill and you will miss out on that golden, slightly crispy outside.
Use a meat thermometer. Chicken is safe to eat at 165F internal temperature. A thermometer takes all the guesswork out and makes sure you are not overcooking or undercooking. It is such a simple tool that makes a real difference.
Rest before serving. Five minutes feels like forever when everyone is hungry, but it really does make the chicken more juicy. Worth it every time.
Dill Pickle Chicken Skewers FAQs
Yes! Chicken breasts are what I use here, but boneless skinless chicken thighs also work really well. Thighs are a little more forgiving on the grill and stay juicy even if they cook a minute or two longer than planned. Either way, make sure everything is cut into similar sized pieces so they all cook evenly.
Absolutely. You can marinate the chicken up to 24 hours in advance and keep it covered in the fridge. You can also build the skewers ahead of time and store them on a sheet pan covered with plastic wrap until you are ready to grill. I love doing this before a backyard get-together so all I have to do is fire up the grill when guests arrive.
CHicken Skewer Storage Tips
Leftover chicken can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat or in the air fryer to keep the outside from getting soggy. These are also great sliced up and added to a salad or wrap the next day!
Recipes to Serve with Dill Pickle Chicken Skewers
If you tried this Dill Pickle Chicken Skewers or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Ingredients
Instructions
- Combine all the ingredients for the marinade.
- Cut the chicken into bite-sized chunks and place in a bowl. Mix into the marinade, cover and allow to marinade for at least 30 minutes or up to 24 hours, covered in the fridge.
- Thread the marinated chicken skewers with sliced pickles. I prefer to use metal skewers, but if using wood make sure to soak in water for at least 30 minutes prior to using.
- Heat an outdoor grill to 425F then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
- Once the chicken is fully cooked brush chicken with ranch dressing and sprinkle with grated parmesan cheese.
- Remove from the heat and allow to rest for 5 minutes before serving.