Juicy chicken thighs and thick-cut dill pickles are threaded onto skewers, grilled on the Blackstone, and basted with a rich garlic-pickle butter. Served alongside a cool, tangy pickle ranch, these skewers are packed with bold dill pickle flavor in every bite.
Juicy chicken thighs and thick-cut dill pickles are threaded onto skewers, grilled on the Blackstone, and basted with a rich garlic-pickle butter. Served alongside a cool, tangy pickle ranch, these skewers are packed with bold dill pickle flavor i...
In a large bowl, combine the chicken, Dill Pickle Chicken Seasoning, Essential Blend, avocado oil, and pickle brine. Toss until evenly coated and let marinate for 15–30 minutes.
In a medium bowl, whisk together the grated pickle, mayonnaise, buttermilk, and ranch seasoning until smooth. Refrigerate for at least 30 minutes to allow the flavors to develop and the dressing to thicken.
In a small bowl, stir together the melted butter, garlic paste, and Dill Pickle Chicken Seasoning. Keep warm until ready to use.
Thread the chicken and pickle chunks onto 8–10 skewers, alternating between the two. Leave a small amount of space between each piece so they brown evenly.
Preheat your Blackstone to medium-low heat (350–400°F) and lightly oil the cooking surface.
Place the skewers on the griddle and cook for 3–4 minutes per side, rotating until all sides are evenly browned.
When the thickest pieces of chicken reach an internal temperature of 145–150°F (63–66°C), brush the skewers generously with the garlic-pickle butter. Cover with a melting dome for 2–3 minutes, then turn and baste again.
Continue cooking until the chicken reaches an internal temperature of 175–180°F (79–82°C).
Transfer the skewers to a serving platter, brush with any remaining garlic-pickle butter, sprinkle with an additional light dusting of Dill Pickle Chicken Seasoning, and serve immediately with the chilled pickle ranch.
