Description
This Dill Pickle Ranch Chicken Skewers recipe features juicy grilled chicken marinated in tangy dill pickle juice and creamy ranch, then skewered with bell peppers for the perfect BBQ dinner. Ideal for keto, low-carb, or gluten-free meal plans, it’s a flavorful twist on classic chicken skewers.
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
Instructions
1. In a large bowl, whisk together dill pickle juice, ranch dressing, fresh dill, garlic, olive oil, salt, and pepper until well combined.
2. Cut chicken into bite-sized cubes and add to the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Soak wooden skewers in water (if using) for 30 minutes to prevent burning.
4. Thread chicken and green bell pepper pieces alternately onto skewers.
5. Preheat grill or grill pan to medium-high heat.
6. Grill skewers for 10–12 minutes, turning occasionally, until the chicken is nicely charred and internal temperature reaches 165°F.
7. Serve hot with additional dill pickle ranch sauce and garnish with extra fresh dill if desired.
Notes
For best flavor, marinate the chicken overnight, but no more than 24 hours.
Use metal skewers if you want quicker, more even cooking on the grill.
Want to make it spicier? Add crushed red pepper flakes to the marinade.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner / Grilled Chicken
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 312
- Sugar: 1g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 95mg