So, Pickle-Brined Chicken Skewers—Who’s Hungry?
Alright, so here’s the deal: I stumbled across this whole pickle-brined grilled chicken thing by accident. (If you know me, this probably doesn’t surprise you…) Basically, I ran out of buttermilk when I was in the middle of prepping for a barbecue, and all I had was this giant jar of dill pickles from a warehouse store—pickle juice staring at me, daring me to do something with it. It actually turned out to be a stroke of genius, or at least that’s what my neighbor Dave said when he showed up for thirds. My family jokes that I should just skip the chicken and give them forks for the marinade. If you’ve ever tried to keep a straight face while someone drinks pickle brine, you know it’s a real thing. Anyway, let’s get into it.
Why You’ll Love This Chicken
I make this when I want to impress people with almost no effort, honestly. The chicken stays super juicy (even if you forget it on the grill for a minute… which, let’s be real, I do sometimes). My kiddos go nuts for it, and the slightly tangy, savory flavor is just so good—it kind of reminds me of summer fairs back home. Plus, it’s basically the only way I can get my brother-in-law to eat chicken without dipping it in ketchup. (I still don’t get that.) Sometimes I get nervous about over-marinating, but actually, I find it works better if you just let it hang out a bit longer—more flavor, less stress.
What You’ll Need (And What I Use When I’m Lazy)
- About 2 pounds of boneless, skinless chicken breasts or thighs (I usually go for thighs—more flavor. But breasts are what I use when I forget to defrost thighs.)
- 1 generous cup of pickle brine (Dill is classic, but sweet works in a pinch. My grandmother always insisted on Claussen, but honestly, whatever’s in your fridge will do.)
- 2 tablespoons olive oil (Or whatever oil you’ve got. I’ve even used avocado oil once when out of olive.)
- 1 teaspoon garlic powder (Sometimes I use fresh garlic if I’m feeling fancy.)
- 1 teaspoon smoked paprika (or regular—if you’re out, just skip it. No biggie.)
- 1/2 teaspoon black pepper
- Wooden or metal skewers (If using wooden, soak ’em in water for 30 minutes. Admittedly, I’ve forgotten before and it was fine, just a little toasty.)
Alright, Let’s Get Cooking
- Chop the chicken into roughly 1-inch chunks. I usually aim for “bite-sized but not so small they fall off the skewer.” There’s no science here—just eyeball it.
- Marinate in pickle brine. Toss the chicken into a zip-top bag or bowl, pour in the pickle brine. Stick it in the fridge for at least 1 hour (or up to 8 if you have time—or remember ahead). I often forget and do just 30 minutes. Still good, but longer is better, trust me.
- Drain and season. Once marinated, drain the chicken (don’t rinse!) and pat lightly with paper towels. Sprinkle on olive oil, garlic powder, paprika, and black pepper. Give it a good toss. This is where I usually sneak a taste. Not raw chicken, obviously—just a whiff of that briney goodness.
- Thread onto skewers. I alternate chicken pieces with thick chunks of red onion or zucchini if I’m trying to sneak in veggies. Don’t pack them too tight.
- Grill it up. Preheat your grill to medium-high—or however hot yours gets. I use a gas grill most days, but charcoal tastes better if you’ve got the time. Grill skewers about 4-5 minutes per side, until the chicken is golden and just cooked through. Don’t fuss too much. If it looks a bit weird at this stage, it always does—it’ll brown up in the end.
- Rest and serve. Let the skewers rest for a few minutes before digging in. Or just eat one straight off the grill. I won’t tell.
Notes From My (Messy) Kitchen
- I once tried brining overnight and the chicken got a little too salty. Two to four hours is the sweet spot for me.
- If you use sweet pickle juice, it comes out a bit, well, funky. But in a good way if you like sweet and savory.
- Forgot to soak the skewers? Just wrap the ends in foil, or risk a little char—sometimes adds “character,” as my dad says.
Stuff I’ve Tried (Some Worked, Some… Not So Much)
- Spicy version: Toss in a pinch of cayenne or chili flakes. It’s awesome if you like a kick.
- Chicken wings instead of skewers: Did this once by accident—wings were way messier but oh man, so tasty.
- Tofu instead of chicken: On second thought, not my favorite, but my vegan cousin loved it. So, maybe worth a shot?
- Beer in the brine: Tried it, didn’t love it. Stick to pickle juice.
Do You Really Need Fancy Gear?
I use metal skewers because I got them as a wedding gift, but honestly, a bunch of regular wooden ones work fine. Or no skewers at all—just grill the chicken pieces in a grill basket if you’ve got one. Whatever gets dinner on the table, right?
How to Store Leftovers (If You Somehow Have Any)
Pop cooled chicken into a container and stick it in the fridge. It’ll keep for up to 3 days, though honestly, in my house it never lasts more than a day! I actually think it tastes even better cold—sliced up in a salad or tucked in a pita. Freezing? Meh, not my fave, but technically you can.
How I Like to Serve These Skewers
My family loves these with a big pile of grilled veggies—zucchini, peppers, corn, you name it. Sometimes I whip up a quick tzatziki (this recipe from Serious Eats is spot-on) or just serve with a squeeze of lemon. Oh, and if you want to go full picnic mode, grab some potato salad and you’re golden. Occasionally, we eat them straight off the skewer while standing around the grill—no plates required. (Less dishes, more fun!)
What I’ve Learned the Hard Way (Pro Tips, Sort Of)
- Don’t rush the marinating. I once tried doing it for just 10 minutes—barely any flavor. Worth the wait.
- Don’t over-crowd the grill. I get impatient and try to cram them all on, but they cook unevenly.
- Let the chicken rest before eating (I know it’s hard)—it really does stay juicier that way.
Real-Life FAQs (Yes, People Actually Ask Me These)
- Can I use leftover pickle juice from any type of pickles?
- Yep! Dill, sweet, spicy—pretty much any works. Just be aware sweet gives a, well, sweeter vibe. I prefer dill but you do you.
- What if I don’t have a grill?
- No sweat. You can broil them in the oven on a foil-lined sheet pan. Or use a grill pan on the stove. Not quite the same, but still delicious—promise.
- Can I prep these ahead?
- Sure thing. Marinate the chicken in the morning (or even the night before, just don’t go crazy long), thread onto skewers, and keep in the fridge until ready to grill.
- Does it work with other meats?
- I’ve done it with pork tenderloin chunks and it was surprisingly great. Haven’t tried it with beef yet; feels a bit odd, but maybe someday.
- Where do you get your skewers?
- I order mine online, usually from WebstaurantStore or just grab some at the supermarket. Nothing fancy.
Alright—go grab that jar of pickles from the fridge and give this a whirl. And if you accidentally drink the brine, no judgment from me. (PS: If you want to learn more about the science of brining, this deep dive is fascinating!) Anyway, let me know how it goes—or what you sub in when you forget half the ingredients. Happens to the best of us, mate.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup pickle brine (from a jar of dill pickles)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Fresh chopped parsley, for garnish
Instructions
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1In a large bowl or zip-top bag, combine chicken pieces and pickle brine. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
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2Remove chicken from brine and pat dry with paper towels. Discard the brine.
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3In a separate bowl, mix olive oil, minced garlic, smoked paprika, black pepper, and salt. Add chicken pieces and toss to coat evenly.
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4Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
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5Preheat grill to medium-high heat. Grill skewers for 12-15 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
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6Remove from grill, garnish with fresh chopped parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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