Grilled Chicken & Pickle Skewers bring big flavor with very little fuss. Tender pieces of grilled chicken are layered with crisp, tangy pickles for a bite that’s smoky, salty, and sharp all at once. It’s a simple combo, but it stands out on any appetizer table.
These skewers are perfect when you want something protein-packed that still feels fun and snackable. They’re easy to prep ahead, quick to grill, and sturdy enough to grab and go. If you like bold flavors without complicated ingredients, this is a recipe worth saving.
Helpful Tips
- Use chicken thighs for extra flavor. Chicken breast works, but thighs stay juicier on the grill and are more forgiving if slightly overcooked.
- Pat the pickles dry. Too much moisture can keep the chicken from getting a nice char and may make the skewers slippery.
- Soak wooden skewers before grilling. About 20 to 30 minutes in water helps prevent burning on the grill.
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Grilled Chicken & Pickle Skewers
Ingredients
- 1 pound boneless skinless, chicken breasts, cubed
- 1/4 cup pickle juice
- 1/4 cup Ranch Dressing + more for serving
- ½ tablespoon fresh dill chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sliced pickles
Instructions
- Add the chicken, pickle juice, Ranch, dill, garlic powder, salt and pepper to a bowl and stir well. Cover and refrigerate for at least an hour, or overnight.
- Thread onto skewers, alternating two pieces of chicken, then a pickle slice.
- If using wooden skewers, soak them for 30 minutes before so they don’t burn on the grill.
- Grill the skewers on a BBQ or grill pan indoors for 3 minutes per side, until cooked through and lightly charred.
- Serve with Ranch dressing and fresh dill.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.