Name: Dill Pickle Ranch Chicken Skewers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 1 cup dill pickle juice; 1 cup ranch dressing; 2 tablespoons fresh dill chopped; 3 cloves garlic minced; 2 green bell peppers chopped into 1.5-inch chunks; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon olive oil

Grilled to golden perfection, these Dill Pickle Ranch Chicken Skewers are tangy, creamy, and packed with flavor in every bite. Juicy chunks of marinated chicken are layered with bell peppers, charred on the grill, and finished with a dollop of dill pickle ranch sauce that takes this dish to the next level. Whether you’re hosting a backyard barbecue or simply looking for a fun twist on grilled chicken, this is a crowd-pleaser you don’t want to skip.

What makes these skewers so irresistible is the balance of tang from the dill pickles and the creamy coolness of ranch dressing, enhanced with fresh dill and garlic. The marinade not only infuses flavor but also ensures every piece of chicken stays moist and tender over the grill. A summer favorite, but honestly delicious year-round.

Why You’ll Love This Dill Pickle Ranch Chicken Skewers

These skewers are not your average grilled chicken. The unique marinade combines the briny bite of dill pickles with a smooth ranch base that adds layers of flavor you didn’t know chicken could have. It’s quick to prep, perfect for meal planning, and brings a burst of freshness to your plate.

Plus, it’s a fun recipe to involve the family—kids love threading the skewers, and everyone loves dipping into the leftover ranch. It’s gluten-free, low-carb, and pairs well with a variety of sides from salads to rice bowls.

Preparation Phase & Tools to Use

Making the most of your Dill Pickle Ranch Chicken Skewers starts with the right setup. Here’s what you’ll need:

Metal or wooden skewers: Essential for grilling, metal skewers retain heat for even cooking, while wooden skewers should be soaked in water for 30 minutes to prevent burning.
Mixing bowls: One for marinating the chicken and another for the ranch sauce.
Grill or grill pan: A charcoal or gas grill will give the best flavor, but a stovetop grill pan works well too.
Tongs: For flipping and removing skewers without piercing the meat.
Meat thermometer: To ensure the chicken reaches a safe internal temperature (165°F) without overcooking.

Prep tip: Marinate your chicken for at least 2 hours (or overnight) to maximize flavor.

Ingredients for the Dill Pickle Ranch Chicken Skewers

Boneless, skinless chicken breasts or thighs: The heart of the recipe. Thighs stay juicier, but breasts offer a leaner bite.
Dill pickle juice: Acts as a tenderizer and brings that distinct vinegary zing.
Ranch dressing: Use a thick, creamy ranch to coat the chicken fully.
Fresh dill: Adds brightness and depth to the ranch blend.
Garlic (minced): Infuses bold flavor into the marinade.
Green bell peppers: Offers crunch and color contrast between bites.
Salt & black pepper: For seasoning balance.
Olive oil: Helps the marinade stick and promotes even browning on the grill.

How To Make the Dill Pickle Ranch Chicken Skewers

Step 1: Prepare the Marinade

In a large bowl, combine dill pickle juice, ranch dressing, minced garlic, fresh dill, olive oil, salt, and pepper. Whisk until smooth.

Step 2: Marinate the Chicken

Cut chicken into bite-sized cubes and add to the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 3: Assemble the Skewers

Thread chicken pieces onto skewers, alternating with chunks of green bell pepper. Don’t overcrowd them so everything cooks evenly.

Step 4: Grill to Perfection

Heat your grill or grill pan to medium-high. Cook skewers for 10–12 minutes, turning occasionally, until nicely charred and internal temp reaches 165°F.

Step 5: Serve with Dill Pickle Ranch

Top hot skewers with an extra drizzle of ranch mixed with chopped dill and a spoon of finely diced pickles for a finishing punch.

Serving & Storing These Tangy Skewers

Serve these skewers hot off the grill with extra dill pickle ranch for dipping, and a side of roasted potatoes, rice pilaf, or a crisp cucumber salad. They’re just as tasty cold, making them ideal for picnic-style meals or a next-day lunch wrap.

To store leftovers, remove the chicken and veggies from the skewers and place them in an airtight container. Refrigerate for up to 4 days. Reheat gently in a skillet or microwave until warmed through.

If you want to freeze the marinated (but uncooked) chicken, it will last up to 2 months. Just thaw overnight before grilling.

Frequently Asked Questions

Can I use store-bought dill pickle ranch dressing instead?

Yes, you can! While homemade has a fresher taste, a high-quality store-bought version works perfectly for convenience.

Can I cook these without a grill?

Absolutely. Use a stovetop grill pan or even roast them in the oven at 425°F for 20-25 minutes, flipping halfway through.

Are these skewers spicy?

Not at all. They’re tangy and savory, but you can add a pinch of red pepper flakes to the marinade if you want a kick.

Can I make this recipe dairy-free?

Sure! Swap the ranch for a dairy-free version or make your own using vegan mayo and dairy-free milk.

What other vegetables can I use?

Red onions, cherry tomatoes, or zucchini slices all work well on the skewer with the chicken.

Is it okay to marinate the chicken longer than overnight?

Up to 24 hours is fine, but any longer can start to break down the meat too much, making it mushy.

Want More Chicken Skewer Ideas?

If you loved these Dill Pickle Ranch Chicken Skewers, you’ll want to check out these other flavor-packed meals from the Kitchen:

Cheesy Garlic Chicken Wraps for a creamy, handheld delight.
Bang Bang Chicken Recipe with sweet heat and crunch.
Golden Crispy Chicken with Parmesan Mushroom Sauce for a decadent comfort meal.
Tzatziki Chicken Veggie Naan Pizza that’s perfect for summer nights.
Lemon Garlic Parmesan Chicken Tenders bursting with zesty flavor.

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And let me know in the comments how yours turned out. Did you add extra dill? Try another veggie combo?

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