Introduction
Oh, hello there, friend! Can you smell that? It’s the scent of summer, backyard BBQs, and something incredibly delicious wafting from your kitchen. Today, we’re diving into a recipe that’s a little bit quirky, a whole lot savory, and guaranteed to become a new favorite. We’re talking about Dill Pickle Chicken Skewers! I know, I know, dill pickles and chicken might sound like an unexpected combo, but trust me on this one. It’s so simple to whip up, and the results are utterly mouthwatering. Get ready for some serious flavor fireworks!
Why You’ll Love This Recipe
- Lightning Fast: Seriously, from marinating to cooking, this recipe is a breeze and perfect for those nights when you need dinner on the table pronto.
- Super Easy: No fancy techniques here, just simple steps that anyone can follow. Even if you’re a kitchen newbie, you’ll nail this!
- Giftable Delight: Imagine making a batch of these for a friend or neighbor. They make fantastic party appetizers or even a fun weekend meal prep!
- Crowd-Pleasing Champion: These skewers are always a hit, whether you’re serving them up at a summer cookout, a casual get-together, or just a weeknight dinner for the family. Everyone will be asking for the recipe!
Ingredients
Gather ’round, let’s see what deliciousness we need:
- 1 lb Boneless, skinless chicken thighs: Thighs are my secret weapon here; they stay so juicy and tender!
- 2 tsp Fresh dill, chopped: Fresh dill brings that bright, unmistakable pickle flavor. Don’t skimp!
- 1 Large garlic clove, minced: Because what’s good food without a little garlicky goodness?
- 1/4 cup Reduced-sodium chicken broth: This adds a little moisture and helps all those amazing flavors meld together.
- 1 (24 ounce) jar Dill pickle chips, drained: Our star ingredient! Make sure they’re good quality, crunchy dill pickles.
- 1 tbsp Light brown sugar, packed: Just a touch of sweetness to balance out the tang.
- 1 7/8 tsp Kosher salt: Kosher salt has those lovely big flakes that season so perfectly.
- 4 1/2 tsp Ranch dressing mix: This is where the magic happens! It adds a creamy, herby depth.
- 4 tsp Olive oil: For getting a beautiful sear on our chicken.
- 4 tbsp Unsalted butter: Butter adds that irresistible richness and helps with browning.
How to Make It
Alright, let’s get cooking! Grab your apron and let’s do this:
- Prep Your Chicken: First things first, let’s get that chicken ready. Cut your boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. This makes them easy to skewer and cook evenly.
- The Flavor Fiesta Bowl: In a medium-sized bowl, combine your chicken pieces. Now, toss in the chopped fresh dill, minced garlic, chicken broth, and those drained dill pickle chips. Yes, the pickles go in! Add in the light brown sugar, kosher salt, and the ranch dressing mix. Give everything a good, thorough toss with your hands or a spoon until every piece of chicken is coated in that zesty marinade.
- Skewer Time: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning. Now, thread those marinated chicken pieces onto your skewers. Don’t pack them too tightly; you want them to get nice and browned all around.
- Get the Pan Hot: Grab your favorite large skillet. Add the olive oil and butter to the skillet and heat it over medium-high heat. You want that butter to melt and start to sizzle a bit – that’s your cue that it’s ready for action!
- Sizzle and Serve: Carefully place your chicken skewers into the hot skillet. Cook them for about 8-10 minutes, turning them occasionally with tongs. You’re looking for that beautiful golden-brown char on the outside and for the chicken to be cooked all the way through. Once they’re perfectly cooked, remove them from the skillet and let them rest for just a minute before serving. Enjoy that amazing flavor!
Substitutions & Additions
Feel free to get creative! This recipe is wonderfully forgiving:
- Chicken Breasts: If you prefer chicken breast, you can use it, but be extra careful not to overcook them as they can dry out more easily than thighs.
- Different Herbs: While dill is classic, you could try adding a little parsley or even a pinch of chives to the marinade.
- Spice It Up: For a little kick, add a pinch of red pepper flakes to the marinade.
- Grilling Option: These are fantastic grilled! Just grill them over medium-high heat for about 8-10 minutes, turning occasionally, until cooked through and nicely charred.
- Veggie Power: Thread some colorful bell pepper chunks or red onion pieces onto the skewers between the chicken pieces for a complete meal.
Tips for Success
A few little tricks to make your Dill Pickle Chicken Skewers absolutely perfect:
- Don’t Overcrowd the Skillet: Cook in batches if necessary. Overcrowding will steam the chicken instead of searing it, and you won’t get that lovely browning.
- Marinating Time: While this recipe is quick, letting the chicken marinate for at least 15-30 minutes will really boost the flavor. You can even do it a few hours ahead and keep it in the fridge.
- Proper Skewer Soaking: I cannot stress this enough for wooden skewers! Burnt skewers are no fun.
- Internal Temperature: For food safety, ensure the chicken reaches an internal temperature of 165°F (74°C).
How to Store It
Leftovers are a delicious possibility! Once the skewers have cooled completely, store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for about 3-4 days. You can reheat them gently in a skillet, oven, or even microwave, though they’re also pretty darn good served cold!
FAQs
- Can I make the marinade ahead of time? Absolutely! You can mix the marinade ingredients (minus the chicken) and store them in the fridge for up to 2 days. Just add the chicken when you’re ready to marinate.
- What do I serve with these skewers? These are fantastic with a simple side salad, some grilled corn on the cob, or even some fluffy rice. They’re also great as an appetizer!
- Are these spicy? No, this recipe isn’t spicy as written. If you like a little heat, add some red pepper flakes to the marinade.
Dill Pickle Chicken Skewers
Savory and zesty chicken skewers marinated with dill pickles, fresh dill, garlic, and ranch seasoning, then quickly cooked in a skillet or on the grill for a delicious summer meal.
Equipment
- Medium-sized bowl
- Skewers Wooden skewers should be soaked in water for at least 30 minutes.
- Large skillet
- Tongs
Ingredients
Main ingredients
- 1 lb Boneless, skinless chicken thighs Cut into 1-inch cubes
- 2 tsp Fresh dill Chopped
- 1 clove Garlic Large, minced
- 0.25 cup Reduced-sodium chicken broth
- 1 (24 ounce) jar Dill pickle chips Drained
- 1 tbsp Light brown sugar Packed
- 1.875 tsp Kosher salt
- 4.5 tsp Ranch dressing mix
- 4 tsp Olive oil
- 4 tbsp Unsalted butter
Instructions
- Cut boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes.1 lb Boneless, skinless chicken thighs
- In a medium-sized bowl, combine chicken pieces. Add chopped fresh dill, minced garlic, chicken broth, drained dill pickle chips, light brown sugar, kosher salt, and ranch dressing mix. Toss everything until each piece of chicken is coated.1 lb Boneless, skinless chicken thighs
- If using wooden skewers, soak them in water for at least 30 minutes. Thread marinated chicken pieces onto the skewers, ensuring they are not packed too tightly.1 lb Boneless, skinless chicken thighs
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling.1 lb Boneless, skinless chicken thighs
- Carefully place chicken skewers into the hot skillet. Cook for about 8-10 minutes, turning occasionally, until golden-brown and cooked through. Let rest for a minute before serving.
Notes
For food safety, ensure the chicken reaches an internal temperature of 165°F (74°C). Cook in batches if necessary to avoid overcrowding the skillet. Wooden skewers should be soaked in water for at least 30 minutes to prevent burning.