Grilled Chicken Kabobs with Dill Pickle Ranch Dressing

Chicken Skewers with Dill Pickle Ranch

Preparation Time: 10 minutes Marinating Time: 2 hours Cooking Time: 10 minutes Total Duration: 20 minutes Servings: 4

Grilled chicken skewers marinated in pickle brine served with a dill pickle ranch dip!

ingredients

For the chicken grilled with pickles:

• 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
• 1/2 cup pickle brine
• 2 tablespoons olive oil (or mayonnaise)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (or smoked paprika)
• 1 teaspoon salt
• 1 teaspoon pepper

For the dill pickle ranch sauce:

• 1/4 cup dill pickle brine
• 1/4 cup diced dill pickles
• 1/4 cup sour cream (or plain yogurt)
• 1/4 cup mayonnaise
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

directions

For the chicken grilled with pickles:

1. Soak the chicken in pickle brine for 2 hours or overnight.
2. Remove the pickle brine from the chicken and mix the chicken with oil, garlic powder, onion powder, paprika, salt, and pepper.
3. Skewer the chicken pieces and grill until fully cooked (165F) and lightly charred on both sides, approximately 2-4 minutes each side.
4. Serve with the dill pickle ranch sauce!

For the dill pickle ranch sauce:

5. Blend in a food processor or with a hand blender and enjoy immediately or let sit for a bit before serving.

Suggestion: Substitute dried herbs with fresh: for every teaspoon of dried, use a tablespoon of fresh.
Reminder: Keep any leftover sauce in the refrigerator and consume within a few days.
Suggestion: Broil or pan-fry the chicken skewers.
Suggestion: Instead of skewers, pan-fry the chicken.
Suggestion: Use whole breasts or thighs instead of cutting the chicken into pieces.