Ingredients
Scale
- 8-10 wooden skewers, soaked in water for 30 minutes
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups (16 ounces) dill pickle juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup dill pickle ranch dressing, divided, plus more for dipping
- fresh dill, chopped (for garnish)
Instructions
- To a large bowl, add the chicken pieces and dill pickle juice. Cover and refrigerate overnight (or at least 8 hours).
- When ready to cook, whisk together salt, pepper, garlic powder, onion powder, and paprika in a separate bowl. Add the marinated chicken and toss to coat evenly with the seasoning mixture.
- Thread the seasoned chicken onto the soaked wooden skewers.
- Add 1/2 cup dill pickle ranch dressing to a small bowl and brush the chicken generously with the dressing. Cover and refrigerate the remaining 1/2 cup for brushing after cooking.
- Preheat the air fryer to 400°F and lightly spray the basket with nonstick spray.
- Add the skewers to the basket in a single layer. Air fry for 11–12 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F.
- Brush the cooked chicken with the reserved dill pickle ranch dressing.
- Garnish with fresh dill and serve with extra dill pickle ranch for dipping.
Notes
- Oven Method: Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange skewers on the sheet, brush with dressing, and bake for 15–20 minutes until chicken reaches 165°F. Brush with more dressing before serving.
- Grill Method: Grill skewers over medium-high heat for 6–8 minutes per side until the chicken reaches 165°F. Brush with more dill pickle ranch after grilling.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Appetizer, Dinner, Main Course
- Method: Air Fryer
- Cuisine: American