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Close up of air-fried Dill Pickle Chicken Skewers featuring golden-brown charred chicken and green pickles on a light grey background.

Dill Pickle Chicken Skewers with Creamy Ranch Drizzle

These Dill Pickle Chicken Skewers feature air-fried cubed chicken with charred edges and tangy crinkle-cut pickles, finished with a creamy ranch drizzle and fresh dill for the ultimate high-protein, tangy appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 skewers
Course: Appetizer, Dinner
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Chicken Breast 680g, cubed into 1-inch pieces
  • 1/2 cup Dill Pickle Brine 120ml
  • 1 jar Crinkle-Cut Dill Pickles Thick rounds
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper Freshly cracked
  • 1/4 cup Ranch Dressing 60ml, thick and creamy
  • 2 tbsp Fresh Dill 8g, finely chopped

Equipment

  • 1 Air Fryer
  • 8 Wooden Skewers Soaked in water

Method
 

Preparation
  1. Place cubed chicken in a bowl with pickle brine. Marinate for 30 minutes, then pat completely dry with paper towels.
  2. Toss dry chicken with olive oil, garlic powder, and pepper. Thread chicken and crinkle-cut pickles alternately onto wooden skewers.
Cooking
  1. Preheat air fryer to 400°F (200°C). Cook skewers for 10-12 minutes, flipping halfway, until chicken edges are charred and golden-brown.
Finishing
  1. Arrange skewers on a platter. Drizzle with a thick zigzag of ranch dressing and sprinkle generously with fresh chopped dill.

Notes

Pat the chicken very dry for better charring.
Thread pickles after cooking if you prefer a cold, raw pickle crunch.