Name: Dill Pickle Ranch Chicken Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken breasts; 1/2 cup chopped dill pickles; 1/4 cup pickle juice; 1/2 cup ranch dressing; 2 cloves garlic, minced; 2 tablespoons fresh dill, chopped; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 6-8 wooden skewers, soaked if grilling

I’ve always had a soft spot for bold, tangy flavors, and that’s exactly what drew me to create these Dill Pickle Ranch Chicken Skewers. The combination of creamy ranch and the sharp bite of dill pickles creates an irresistible marinade that transforms basic chicken into a crave-worthy grilled dish. Whether you’re prepping for a game-day snack or a weeknight dinner with flair, these skewers deliver big flavor with minimal fuss.

Grilling these skewers adds a smoky char that pairs beautifully with the cool, herby ranch and the zesty pickle notes. It’s the kind of recipe that disappears fast—everyone reaches for seconds before the first round is even done. Plus, it’s incredibly simple to prepare ahead, making it perfect for busy days or feeding a crowd.

Why You’ll Love This Dill Pickle Ranch Chicken Skewers Recipe

The marinade is a flavor bomb—creamy, tangy, herby, and just the right amount of salty from the pickles.
It uses pantry staples and a few fridge favorites, so no fancy shopping trips needed.
Perfect for grilling, baking, or even using an air fryer.
Kid-friendly and crowd-approved.
Works great for meal prep or entertaining.

What Kind of Pickles Work Best?

For this recipe, I always reach for classic dill pickles—refrigerated ones if possible, because they tend to have that fresh, garlicky crunch that’s unbeatable. Avoid sweet pickles or bread-and-butter styles, as their sugary notes clash with the ranch. You can dice them fine or even pulse them in a food processor to blend smoothly into the marinade.

Options for Substitutions

Chicken: Swap for boneless skinless thighs if you prefer juicier meat, or even turkey breast for a leaner option.
Ranch Dressing: Greek yogurt mixed with ranch seasoning works as a lighter alternative.
Pickles: Try spicy dill pickles or jalapeño pickles for a kick.
Herbs: Add fresh chives or parsley if dill isn’t your thing.
Dairy-Free: Use a dairy-free ranch dressing and skip the yogurt or sour cream base.

Ingredients for this Dill Pickle Ranch Chicken Skewers Recipe

Boneless Skinless Chicken Breasts – The main protein, cut into chunks for skewering. It’s lean, tender, and absorbs marinade beautifully.
Dill Pickles – Chopped finely to infuse the marinade with briny, zesty flavor.
Pickle Juice – Acts as a natural tenderizer while giving that bold, tangy kick.
Ranch Dressing – Creamy base for the marinade; adds savory, herby richness.
Garlic (minced) – Adds a punch of sharpness and depth to the marinade.
Fresh Dill – Brings herbaceous brightness that ties perfectly with both ranch and pickle flavors.
Olive Oil – Helps the chicken grill to golden perfection and keeps it moist.
Salt & Black Pepper – Simple but essential seasoning to enhance the overall flavor.
Wooden Skewers – For threading and grilling the chicken chunks. (Soak in water to prevent burning.)

Step 1: Prepare the Marinade

In a mixing bowl, whisk together ranch dressing, pickle juice, olive oil, chopped dill pickles, minced garlic, and fresh dill. Season with a pinch of salt and black pepper. This marinade should be thick enough to coat the chicken but still pourable.

Step 2: Cut and Marinate the Chicken

Cut the chicken breasts into bite-sized chunks, around 1.5 inches each. Add them to the marinade and toss to coat every piece thoroughly. Cover the bowl and refrigerate for at least 2 hours—overnight is even better for maximum flavor.

Step 3: Soak the Skewers

If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This helps prevent them from burning or catching fire on the grill.

Step 4: Thread the Chicken

Remove the marinated chicken from the fridge and thread the pieces onto the skewers, leaving a bit of space between each chunk for even cooking. Discard excess marinade.

Step 5: Preheat and Grill

Preheat your grill (or grill pan) to medium-high heat. Oil the grates lightly to prevent sticking. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is golden with charred edges and cooked through (internal temp of 165°F).

Step 6: Serve with Sauce

Serve the hot skewers with extra ranch dressing or a creamy dill sauce on the side. Garnish with more fresh dill and a few pickle slices if desired.

How Long to Prepare the Dill Pickle Ranch Chicken Skewers Recipe

Marinating Time: The chicken needs a minimum of 2 hours in the marinade, though overnight is highly recommended. The pickle juice and ranch need time to really soak in and tenderize the chicken.

Cooking Time: Once the chicken is skewered, the actual grilling takes about 10 to 12 minutes, depending on the heat and size of the chunks. Total hands-on prep is about 20 minutes, excluding marination.

Tips for Perfect Dill Pickle Ranch Chicken Skewers

Use fresh dill for the most vibrant flavor; dried dill can taste flat.
Don’t skip the pickle juice—it’s essential for that tangy bite and tender texture.
Cut chicken evenly so it cooks uniformly.
Let the chicken rest for a couple minutes after grilling for juicier bites.
Brush a bit of extra marinade (that hasn’t touched raw chicken) on the skewers while grilling to intensify the flavor.

Watch Out for These Mistakes While Cooking

Over-marinating: More than 24 hours in the acidic pickle juice can make the chicken mushy.
Crowding the skewers: Leave some space between chunks to allow even grilling.
Undercooking: Always check that the chicken hits an internal temperature of 165°F.
Using metal skewers without precautions: If you’re using metal, be cautious—they heat up and can overcook the interior.
Not preheating the grill: Cold grates = sticking chicken. Preheat and oil the grill before placing the skewers down.

What to Serve With Dill Pickle Ranch Chicken Skewers?

1. Creamy Coleslaw

A tangy and creamy side balances the grilled, savory chicken perfectly.

2. Garlic Butter Potatoes

Roasted or grilled potatoes tossed in garlic butter make a satisfying side.

3. Corn on the Cob

Grilled corn with a sprinkle of chili-lime salt pairs beautifully with the dill-pickle flavor.

4. Pita Bread or Flatbread

Serve the skewers with warm, soft flatbread for a light, Mediterranean-style meal.

5. Pickle Potato Salad

Double down on the dill flavor with a zesty, creamy potato salad mixed with chopped pickles.

Storage Instructions

Refrigeration: Store leftover skewers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a skillet with a splash of water to keep them moist.

Freezing: You can freeze marinated uncooked chicken chunks for up to 2 months. Thaw in the fridge overnight before skewering and cooking. Cooked skewers can also be frozen, but texture may suffer slightly.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: ~310 kcal
Protein: 32g
Carbohydrates: 3g
Fat: 18g
Saturated Fat: 3g
Fiber: 0g
Sugar: 1g
Sodium: 620mg

Frequently Asked Questions

What’s the best chicken cut to use?

Boneless skinless chicken breasts or thighs both work well. Thighs offer more juiciness, but breasts stay lean.

Can I bake instead of grill?

Yes! Bake at 425°F for 20–25 minutes, turning halfway through. Broil for the last 2–3 minutes for char.

Can I use bottled ranch dressing?

Absolutely. Choose a thick, high-quality one for best results, or use homemade if you prefer.

Are these skewers spicy?

Not unless you use spicy pickles. The base recipe is tangy and savory with no heat.

Can I make these in advance?

Yes, you can marinate the chicken a day before and keep it skewered in the fridge until ready to cook.

Conclusion

Dill Pickle Ranch Chicken Skewers are a game-changer for anyone who loves bold flavors and easy cooking. With just a few ingredients and a bit of time, you get juicy, flavorful chicken with irresistible tang and herbaceous depth. Whether grilled to smoky perfection or baked on a busy night, this recipe always delivers. Serve it up at your next cookout or weeknight dinner and watch it disappear!