Dill Pickle Ranch Chicken
This Dill Pickle Ranch Chicken is juicy, tangy, and packed with bold flavor in every bite. Chicken thighs are marinated in dill pickle juice, then brushed with creamy dill pickle ranch and cooked until tender and golden. It’s an easy, flavor-forward dinner that pickle lovers will come back to again and again.
Servings: 4 people
Calories: 503kcal
Ingredients
- 2 to 2 ½ pounds boneless skinless chicken thighs
- 2 cups (16 ounces) dill pickle juice
- 1 teaspon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 cup dill pickle ranch dressing, divided
- Fresh dill, chopped, for garnish
Instructions
Marinate the Chicken
- Place the chicken thighs in a large bowl or zip-top bag. Pour the pickle juice over the chicken, making sure it is fully submerged.
- Cover and refrigerate for at least 8 hours or up to 24 hours.
- Remove the chicken from the marinade and pat dry with paper towels. Discard the pickle juice.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over the chicken and toss until evenly coated.
Oven Method*
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Arrange the chicken in a single layer on the prepared baking sheet.
- Divide the dill pickle ranch dressing between two small bowls (about ½ cup each bowl). Reserve one bowl for brushing the chicken during cooking and the other for serving.
- Brush the chicken with the dill pickle ranch dressing reserved for cooking.
- Bake for 18 to 25 minutes, or until the thickest part of the chicken reaches 165°F.
- Let the chicken rest for 5 minutes.
- Garnish with fresh dill and serve with the reserved dill pickle ranch dressing for dipping.
Notes
*Air Fryer & Grilling Instructions
Air Fryer
- Preheat the air fryer to 400°F and lightly spray the basket with nonstick cooking spray.
- Arrange the chicken in a single layer in the basket, working in batches if necessary.
- Brush the chicken with ½ cup of the dill pickle ranch dressing.
- Cook for 12 to 18 minutes, flipping halfway through, until the thickest part reaches 165°F.
- Let the chicken rest for 5 minutes.
- Garnish with fresh dill and serve with the remaining dill pickle ranch dressing for dipping.
- Preheat the grill to medium-high heat (375°F to 400°F). Oil the grates.
- Brush the chicken with ½ cup of the dill pickle ranch dressing.
- Grill for 5 to 7 minutes per side, or until the thickest part reaches 165°F.
- Remove from the grill and let rest for 5 minutes.
- Garnish with fresh dill and serve with the remaining dill pickle ranch dressing for dipping.
Nutrition
Serving: 1portion | Calories: 503kcal