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Close up of air-fried chicken breast pieces on wooden skewers showing golden-brown charred edges. (Dill Pickle Chicken Skewers)

Dill Pickle Chicken Skewers: The Ultimate Tangy Air Fryer Recipe

Juicy air-fried chicken breast cubes seasoned with dried dill and black pepper, coated in a creamy ranch sauce and topped with fresh dill and diced pickles for the ultimate tangy crunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast Cut into 1-inch cubes
  • 1/2 cup Dill Pickle Brine From the pickle jar
  • 1 tbsp Avocado Oil Or other high-heat oil
  • 3/4 cup Creamy Ranch Dressing Thick consistency preferred
  • 1 tbsp Dried Dill Weed Divided use
  • 1 tsp Cracked Black Pepper Coarse ground
  • 1/4 cup Fresh Dill Finely chopped
  • 1/4 cup Dill Pickles Finely diced into tiny pieces

Equipment

  • 1 Air Fryer Essential for golden-brown edges.
  • 8 Wooden Skewers Soak in water for 20 minutes before use.

Method
 

Prep and Marinate
  1. Place chicken cubes in a bowl with pickle brine and let sit for at least 30 minutes to tenderize.
  2. Drain chicken and pat dry. Toss with oil, half the dried dill, and the cracked black pepper.
Cook and Assemble
  1. Thread chicken onto soaked skewers. Air fry at 400°F (200°C) for 10-12 minutes until golden-brown edges appear.
  2. Coat hot skewers in ranch dressing. Top with remaining dried dill, fresh chopped dill, and diced pickles.

Notes

Soak wooden skewers for 20 minutes to prevent burning.
Pat the chicken very dry after brining to ensure a better sear in the air fryer.