Grilled Dill Ranch Chicken Skewers

Course: Main Course

Cuisine: North American

Prep Time: 15

Cook Time: 12

Marinating Time: 1

Total Time: 1 27

Servings: servings

Calories: 533kcal

Author: Lord Byron's Kitchen

Grilled Dill Ranch Chicken Skewers are prepared by marinating boneless, skinless chicken thighs in dill pickle juice with seasonings and oil. Grilled to perfection, the chicken skewers are drizzled with a homemade dill ranch sauce. They’re moist, saucy, garlicky, and savoury!

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Ingredients

For the Marinade:

2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
2 tablespoons avocado oil
1/4 cup dill pickle juice/brine
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt

For the Dill Ranch Sauce:

1/2 cup mayonnaise
1/4 cup fresh dill, finely chopped
1/4 cup dill pickles, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons dill pickle juice/brine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

In a bowl, whisk together the avocado oil, dill pickle juice, fresh garlic, paprika, onion powder, ground black pepper, and salt.
Transfer the chicken to the bowl and toss well to coat with the marinade. Cover and refrigerate for a minimum of 1 hour. The chicken can be marinated up to a maxium of 12 hours.
30 minutes before you are ready to grill, if you are using wooden skewers, lay them flat in a pan of cold water to soak. They will need to soak for 30 minutes to prevent them from burning.
Next, prepare the ranch dill sauce by whisking all of those ingredients together in a bowl. Set that aside.
Once the chicken has marinated, it’s time to assemble the skewers. Skewer the chicken pieces onto a water-soaked skewer, being sure to pack the pieces snugly, but not tightly. A snug fit will keep the chicken moist.
Once your grill is preheated to 400 degrees F, place the skewers on the grill and cook the chicken for 4-6 minutes per side, aiming for a minimum temperature of 165 degrees F.
Once the chicken is fully cooked, transfer it to a serving platter and drizzle with some of the dill ranch sauce. Garnish with chopped parsley and serve with extra dill ranch sauce on the side.

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