Add everyone’s favorite summer drink to the mix, and these Pickle Juice Chicken Skewers become your go-to for a fun backyard cookout!

Grab that jar of pickle juice before you pour it down the drain. Combined with sweet lemonade and fresh garlic, it doubles as the BEST (and easiest) grilled chicken marinade you’ve never tried. It’s sweet, tangy, garlicky, and smoky all at once. 🤤 If you’re a garlic lover, you already know what fresh garlic does to a marinade – my Chinese Garlic Chicken is proof. Serve these skewers alongside my Asian Crunch Salad and you’ve got the perfect summer spread. 🙌

A hand holds up a grilled chicken skewer loaded with juicy charred chicken thighs, dill pickle slices, and red onion. The pickle brined chicken is garnished with fresh dill and chives and served on a platter with lemon slices and a side of creamy ranch dipping sauce. In the background, grilled corn on the cob and a glass of lemonade create the perfect summer cookout scene.

And that’s before we even dip it into creamy ranch dressing or a spicy sriracha garlic aioli.

If you’ve ever had pickle-brined fried chicken, you already know the trick: pickle juice keeps chicken incredibly juicy. The salt in the brine helps the meat retain moisture so it’s nearly impossible to dry out on the grill. Using chicken thigh meat makes it even more foolproof since they stay tender even over high heat.

I tested it, it worked, and then I had this crazy idea to add lemonade to the mix. 🍋

The lemonade brings a subtle sweetness that balances the tang of the brine perfectly… and yes, I did name these “lemonade chicken with pickle pops on a stick” for my kids. Whatever gets them excited about dinner, right? lol.

These are perfect for a Fourth of July barbecue, a backyard cookout, or just a fun twist on chicken dinner that the whole family will be happy about!

A platter of lemonade pickle brined grilled chicken skewers topped with fresh dill and chives, layered with charred pickle slices and red onion. The juicy grilled chicken is served with lemon wedges, creamy ranch dipping sauce, and grilled corn on the cob for an easy summer barbecue meal.

Tips for the Juiciest Grilled Chicken Skewers

Chicken thighs are the more forgiving choice here – more fat means they stay moist even if you slightly overcook them. Breasts work too, just watch them closely and pull them the second they hit 165°F. Whichever cut you use, take an extra minute to cut everything into even 1-inch pieces. Uneven chunks mean some pieces finish way before others, and the small ones dry out while you’re waiting on the big ones. For the marinade: 2 to 4 hours is the sweet spot. Because both pickle juice and lemonade are acidic, marinating too long (more than 8 hours) can actually break down the texture and make the chicken mushy – don’t marinate overnight.

Preheat the grill to medium-high (375–400°F) with the lid closed, then brush or wipe the grates with a little oil before the skewers go on. This prevents sticking and helps you get a clean sear. If you’re using wooden skewers, soak them in water for at least 30 minutes first so they don’t burn. When it’s time to flip, don’t force it – the chicken will release on its own when it’s ready. If it’s pulling and tearing, give it another minute. Pull the skewers at 160°F (they’ll carry over to 165°F while resting), then tent loosely with foil for 5 minutes before serving. That rest is what keeps all the juices inside instead of on your plate!

Ingredients for lemonade pickle brined chicken skewers displayed on a countertop, including chicken thighs, a jar of pickle juice, lemonade, and minced garlic. The simple four-ingredient marinade creates juicy, flavorful grilled chicken perfect for summer cookouts and backyard barbecues.

How to Make Pickle Brined Grilled Chicken Skewers

Whisk together leftover pickle juice, lemonade, and minced garlic to create a sweet, tangy brine.
Toss the chicken cubes in the marinade and let them soak up all that flavor for at least 30 minutes.
Once done marinating, drain the chicken and place it on a paper towel to remove extra moisture.
On skewers, alternate chicken, pickle slices, chicken, red onion, and repeat until each skewer is filled.
Grill the skewers for 3–4 minutes per side, or until the internal temperature of the chicken reaches 165°F.
Remove the skewers from the grill as soon as the chicken is done to avoid overcooking the chicken and pickles.

Add a creamy dipping sauce – my Sriracha Aioli is incredible with these – and you’ve got a recipe that’s nostalgic, unexpected, and downright delicious!

Get the recipe:Pickle Chicken Skewers + Lemonade

Yield: 8
These pickle brined grilled chicken skewers are juicy, tangy, garlicky, and perfect for summer grilling. Made with leftover pickle juice, lemonade, garlic, chicken thighs, pickle slices, and red onion, they are fun, flavorful, and perfect for summer cookouts.
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Ingredients

  • 1.5 lb boneless skinless chicken thighs, cut into 1–2 inch cubes
  • 16 oz jar of leftover pickle juice, roughly 1 cup
  • ½ cup lemonade
  • 3-4 cloves garlic, minced, about 2 tbsp
  • ½ tsp salt, plus more to taste
  • 1/2 jar Pickle slices
  • 1/2 Red onion, cut into chunks
  • Fresh dill, finely chopped, for garnish
  • Fresh chives, finely chopped, for garnish
  • Ranch dressing or sriracha garlic aioli, for serving

Instructions 

  • Cut the chicken thighs into 1–2 inch cubes.
  • In a large bowl or zip-top bag, combine pickle juice, lemonade, minced garlic, and salt.
  • Add the chicken to the marinade and make sure it is fully submerged. Marinate for at least 30 minutes.
  • Remove the chicken from the marinade and place it on a paper towel. Pat off excess liquid.
  • Using 16-inch skewers, alternate chicken, 2–3 pickle slices, chicken, red onion, and repeat until each skewer is filled.
  • Place assembled skewers on a paper towel to remove any extra moisture.
  • Preheat the grill to 400°F.
  • Grill the skewers for 3–4 minutes per side, or until the internal temperature of the chicken reaches 165°F.
  • Remove the skewers from the grill as soon as the chicken reaches 165°F to avoid overcooking the chicken and pickles.
  • Sprinkle with finely chopped dill and chives. Serve with ranch dressing or sriracha garlic aioli.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: American