Pickle Brined Grilled Chicken Skewers (Juicy Every Time)
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.
Servings: 8
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.