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Close-up of Dill Pickle Chicken Skewers on a white plate with visible charred edges and dried dill flakes.
FL Recipes

Dill Pickle Chicken Skewers: The Ultimate Air-Fried Ranch Chicken Bites

Tangy, juicy Dill Pickle Chicken Skewers air-fried to golden-brown perfection. Brined in pickle juice and finished with a creamy ranch coating, dried dill, and cracked black pepper for a high-protein, flavor-packed meal.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dill Pickle Skewers
  • 1.5 lbs chicken breast cubed into 1-inch pieces (680g)
  • 1 cup dill pickle juice (240ml) for marinating
  • 1/2 cup creamy ranch dressing (120ml) thick variety preferred
  • 1 tbsp dried dill weed (4g)
  • 1 tsp cracked black pepper (2g)
  • 1 tsp avocado oil (5ml) for spraying

Equipment

  • 1 Air Fryer Essential for charred edges.
  • 8 Wooden Skewers 6-inch skewers, soaked for 20 minutes.
  • 1 Meat Thermometer To ensure chicken reaches 165°F.

Method
 

Brine the Chicken
  1. Place cubed chicken breast in a bowl and cover with pickle juice. Refrigerate for 30-120 minutes.
  2. Remove chicken from brine and pat extremely dry. Thread cubes onto soaked wooden skewers.
Air Fry and Finish
  1. Preheat air fryer to 400°F (200°C). Spray skewers with oil and cook for 10-12 minutes, flipping halfway until edges are charred and golden-brown.
  2. Remove from heat and immediately coat with creamy ranch, dried dill, and cracked black pepper until glistening.

Nutrition

Calories: 285kcalProtein: 34gFat: 14gFiber: 1g

Notes

Soak skewers in water for 20 minutes to prevent burning.
Do not marinate longer than 2 hours or the texture will change.
Keyword air fryer chicken,Dill Pickle Chicken Skewers,Pickle Juice Brine,ranch chicken

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