Juicy chicken skewers brined in dill pickle juice and coated in a dill ranch seasoning. Perfect for grilling, baking, or air frying.
Author:ellievance
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Grilling/Baking/Air Frying
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup dill pickle juice
1/4 cup olive oil
2 tablespoons ranch seasoning mix
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Optional: Bell peppers and red onion, cut into chunks for skewers
Instructions
Place chicken pieces in a bowl or resealable bag. Pour dill pickle juice over the chicken, ensuring it is fully submerged. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
While chicken marinates, whisk together olive oil, ranch seasoning mix, garlic powder, onion powder, and black pepper in a small bowl.
Remove chicken from pickle juice and pat dry with paper towels.
Thread chicken pieces onto skewers. If using, alternate chicken with bell pepper and onion chunks.
Brush the chicken (and vegetables, if using) generously with the ranch seasoning mixture.
Cook skewers:
Grill: Grill over medium-high heat for 8-10 minutes, turning occasionally, until chicken is cooked through and has grill marks.
Oven: Bake at 400°F (200°C) for 15-20 minutes, turning halfway through, until chicken is cooked through.
Air Fryer: Air fry at 380°F (190°C) for 10-12 minutes, flipping halfway, until chicken is cooked through.
Check internal temperature with a meat thermometer; it should reach 165°F (74°C).
Notes
For best results, use chicken thighs as they stay moist.
If you don’t have pickle juice, you can use a mixture of 1 cup water, 2 tablespoons white vinegar, and 1 teaspoon salt.
Serve with your favorite low-carb sides like cauliflower rice or a side salad.
These skewers are great for meal prep; cook ahead and reheat.