Dinner

Grilled Pickle Chicken Skewers Recipe

ByClara Bennett July 22, 2026July 22, 2026

Introduction

Grilled Pickle Chicken Skewers offer a unique and tangy twist on traditional grilled chicken. Combining juicy marinated chicken with crisp dill pickle slices creates a flavorful and refreshing meal that’s perfect for outdoor grilling season.

Several wooden skewers lay across a black grill rack, each skewer threaded with layers of grilled chicken pieces and green bell pepper slices. The chicken chunks are thick, pale with charred dark brown grill marks, giving a slightly rough texture. The green bell peppers have a wrinkled, soft look with some areas showing light grill marks, adding a mix of light and dark green shades. The skewers are arranged diagonally, creating a scattered, natural display on the shiny grill surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb. boneless, skinless chicken thighs or breasts, cut into 1″ pieces
1 (24-oz.) jar dill pickle slices, plus 1 1/2 cups dill pickle brine
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
Neutral oil, for drizzling
Coarsely chopped fresh dill and ranch dressing, for serving
4 wooden skewers

Instructions

Step 1: In a large bowl, toss chicken pieces in the dill pickle brine. Cover and refrigerate for at least 30 minutes, up to 2 hours, to marinate.
Step 2: While the chicken marinates, soak the wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Step 3: Prepare your grill for medium-high heat and preheat for about 5 minutes. If using a grill pan, heat it over medium-high heat. Drain the chicken from the brine and pat dry with paper towels.
Step 4: Season the chicken pieces evenly with kosher salt, black pepper, and garlic powder.
Step 5: Thread the chicken and dill pickle slices alternately onto the soaked skewers, placing 4 to 5 pieces of chicken per skewer. Drizzle the assembled skewers lightly with neutral oil.
Step 6: Grill the skewers, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 to 6 minutes per side.
Step 7: Remove from the grill and sprinkle with coarsely chopped fresh dill. Serve immediately with ranch dressing on the side for dipping.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili powder to the seasoning mix.
Chicken thighs stay juicy and flavorful, but chicken breasts work well for a leaner option.
If you prefer, substitute the ranch dressing with a simple mix of sour cream and chopped fresh herbs.
Use metal skewers if you grill often—they clean easily and last longer than wooden ones.

Storage

Store leftover grilled skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, taking care not to overcook the chicken. Pickles can become softer after refrigeration but will still add great flavor.

How to Serve

The image shows six wooden skewers laid out horizontally on a white marbled surface. Each skewer has a pattern of alternating layers, starting and ending with green pickles that have a bumpy texture and a darker green edge and lighter green center. Between the pickles, there are large chunks of grilled chicken with a pale pink color, marked by dark brown grill lines and slight charring. Tiny green dill sprigs are scattered around and on top of the skewers, adding a touch of freshness to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and grilling for even cooking and best texture.

What if I don’t have a grill?

You can use a grill pan or a broiler on high heat. Just watch closely to avoid burning and cook until the chicken reaches 165°F.

Clara Bennett