Want to see more of my creations?
Tell Google you want to see more of my creations in your search results.
Table of Contents
More Dinners Recipes You'll Love
Watch Me Make It
Bacon-Wrapped Pickle Ranch Chicken Skewers pair dill pickle brined chicken with smoky bacon, a sticky hot honey barbecue glaze, and a cool pickle ranch dip. They make a flavorful smoker dinner or cookout appetizer, with sweet, tangy, savory flavor in every bite.
A little attention to spacing, browning, and the final glaze helps the bacon crisp while keeping the chicken juicy. Serve the skewers hot with the ranch on the side for dipping.
Why This Recipe Works
Pickle brining seasons the chicken before it reaches the smoker, while barbecue seasoning and the glaze build savory, tangy flavor around it. Waiting to glaze until the bacon has started to brown gives it a better chance to render and crisp before the sweet sauce caramelizes.
Cooking directly on the grates exposes more of the bacon to heat and smoke. Check a thick center piece with an instant-read thermometer rather than relying on time alone, especially if the chicken cubes or bacon slices vary in size.
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 ½ C dill pickle juice
- 1 lb thin-cut bacon
- 2 tablespoon BBQ seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ C BBQ sauce
- ¼ C hot honey
- 2 tablespoon butter, melted
- 1 tablespoon dill pickle juice
- 1 teaspoon Worcestershire sauce
How to Make It
Cut the chicken breasts into approximately 1 ½-inch cubes. Place in a food storage container and pour 1 ½ C dill pickle juice, garlic and onion powders, and black pepper over the chicken. Cover and refrigerate for 2 hours - overnight.
Remove the chicken from the brine, discard the liquid, and pat the chicken dry with paper towels. Combine the BBQ seasoning with the chicken. Season the chicken evenly on all sides.
Cut the bacon strips in half and wrap each piece of chicken with half a strip. Thread the wrapped chicken onto skewers, using approximately 4-5 pieces per skewer. Leave a little space between each piece to help the bacon crisp. (If using wooden, soak in water for 30 minutes prior to cooking)
Preheat your smoker to 375°F. Place the skewers directly on the grates and smoke for approximately 20 minutes, turning halfway through, until the bacon begins to brown and crisp.
Combine the BBQ sauce, hot honey, melted butter, and Worcestershire sauce. Stir until combined. Warm the glaze on the smoker in an uncovered container rated for that temperature and use for about 5 minutes.
Brush the glaze generously over the skewers once the bacon begins to crisp. Cook for another 5-10 minutes, turning and glazing as needed, until the sauce is sticky and caramelized.
Continue cooking as needed until the thickest pieces of chicken reach an internal temperature of 165°F. Total cooking time will depend on the size of the chicken pieces and the thickness of the bacon.
If needed, increase the smoker temperature to 425°F for the final few minutes to help crisp the bacon. Watch closely to keep the glaze from burning.
For the pickle ranch, this is a recipe that you definitely have to try. It's tangy and delicious, use it to go with veggies, put it on a chicken sandwich, or even better - wings! Leave me a comment and let me know what you do with it. Check out the recipe for Homemade Pickle Ranch
Remove the skewers from the smoker and let rest for approximately 5 minutes. Serve with the pickle ranch for dipping. Garnish with additional chopped dill pickles or fresh dill, if desired.
Tips and Variations
Pat the brined chicken very dry so the seasoning adheres well and excess moisture does not delay browning. Keep the chicken cubes similar in size, and leave small gaps between wrapped pieces on each skewer so heat can reach more of the bacon surface.
Watch closely once the glaze goes on, since its sweet ingredients can darken quickly. For the pickle ranch, add the buttermilk gradually to keep the dip smooth and pourable; it may thicken slightly after chilling.
Frequently Asked Questions
How long should I brine the chicken in pickle juice?
Brine the chicken for at least 2 hours and up to overnight in dill pickle juice with garlic powder, onion powder, and black pepper.
How do I keep the bacon from getting soggy on the skewers?
Pat the brined chicken dry before seasoning, leave a little space between chicken pieces on each skewer, and cook until the bacon begins to brown and crisp. If needed, raise the smoker to 425°F for the final few minutes while watching closely.
What temperature should the chicken reach?
Cook until the thickest pieces of chicken reach an internal temperature of 165°F.
When should I add the BBQ hot honey glaze?
Brush on the glaze once the bacon begins to crisp, then cook another 5-10 minutes, turning and glazing as needed, until the sauce is sticky and caramelized.
Do I need to soak wooden skewers?
Yes. If using wooden skewers, soak them in water for 30 minutes before cooking.
Serving Ideas
Serve with warm pita or flatbread for catching the glaze and juices, plus celery, carrot sticks, or extra pickle spears for dipping. Potato salad, pasta salad, or a simple green salad can round out the meal.
More Dinners Recipes You'll Love
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 ½ C dill pickle juice
- 1 lb thin-cut bacon
- 2 tablespoon BBQ seasoning
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 teaspoon black pepper
Hot BBQ Glaze
- ½ C BBQ sauce
- ¼ C hot honey
- 2 tablespoon butter melted
- 1 teaspoon Worcestershire sauce
Instructions
- Cut the chicken breasts into approximately 1 ½-inch cubes. Place in a food storage container and pour 1 ½ C dill pickle juice, garlic and onion powders, and black pepper over the chicken. Cover and refrigerate for 2 hours - overnight.
- Remove the chicken from the brine, discard the liquid, and pat the chicken dry with paper towels.
- Combine the BBQ seasoning with the chicken. Season the chicken evenly on all sides.
- Cut the bacon strips in half and wrap each piece of chicken with half a strip. Thread the wrapped chicken onto skewers, using approximately 4-5 pieces per skewer. Leave a little space between each piece to help the bacon crisp. (If using wooden, soak in water for 30 minutes prior to cooking)
- Preheat your smoker to 375°F. Place the skewers directly on the grates and smoke for approximately 20 minutes, turning halfway through, until the bacon begins to brown and crisp.
- Combine the BBQ sauce, hot honey, melted butter, and Worcestershire sauce. Stir until combined. Warm the glaze on the smoker in an uncovered container rated for that temperature and use for about 5 minutes.
- Brush the glaze generously over the skewers once the bacon begins to crisp. Cook for another 5-10 minutes, turning and glazing as needed, until the sauce is sticky and caramelized.
- Continue cooking as needed until the thickest pieces of chicken reach an internal temperature of 165°F. Total cooking time will depend on the size of the chicken pieces and the thickness of the bacon.
- If needed, increase the smoker temperature to 425°F for the final few minutes to help crisp the bacon. Watch closely to keep the glaze from burning.
- For the pickle ranch, combine the mayonnaise, sour cream, chopped pickles, 2 tablespoon dill pickle juice, ranch seasoning, dried dill, and ½ teaspoon garlic powder in a Misen stainless steel container. Gradually stir in the buttermilk until smooth and pourable. Cover and refrigerate until ready to serve.
- Remove the skewers from the smoker and let rest for approximately 5 minutes. Serve with the pickle ranch for dipping. Garnish with additional chopped dill pickles or fresh dill, if desired.
Leave a Reply