Ingredients:
Marinade & Chicken
1/4 cuppickle brine
1/4 cupfreshly squeezed mandarin orange juice
3 garlic cloves, minced
1 tablespoonhoney or granulated sugar
1 tablespooncornstarch
2 teaspoonsfinely grated mandarin orange zest
2 teaspoonsfennel seeds
1 teaspoonDijon mustard
1 teaspoonground turmeric
1 teaspoonkosher salt, plus more as needed
1 teaspoonfreshly ground black pepper
4 to 6 boneless, skin-on chicken thighs
Extra-virgin olive oil, for searing
Topping & Serving
1 cupcilantro leaves and tender stems, finely chopped
1/2 cupkosher dill pickle, finely chopped (⅓ cup)
1 mandarin orange, supremed, plus juices squeezed from peels
1 jalapeño, deseeded and finely chopped
2 teaspoonsfreshly squeezed lemon juice or mild vinegar (such as white wine or rice)
2 teaspoonsfinely grated mandarin orange zest
1 tablespoonextra-virgin olive oil
1 teaspoonhoney or granulated sugar
1 pinchkosher salt, plus more to taste
Cooked rice, for serving
Directions:
In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, cover the bowl, and marinate in the fridge for at least 30 minutes and up to 8 hours.
When the chicken is done marinating, heat the oven to 425°F.
Heat a thin layer of olive oil in an ovenproof skillet on medium heat. Remove the chicken from the marinade (reserving the marinade—we’ll be using it in a bit), pat dry, and add to the skillet, skin side down. Cook for 7 to 8 minutes, until deeply browned and the chicken releases easily from the pan. Flip the thighs and cook for 3 to 4 more minutes, until golden.
Turn off the heat, pour the marinade in the skillet, add ¼ cup of water, then transfer the pan to the oven. Cook for 8 to 16 minutes, until the internal temperature of the chicken reaches 165°F.
Meanwhile, in a medium bowl, combine all of the topping ingredients. Taste and adjust the salt if needed.
Let the chicken rest on a cutting board for a few minutes before slicing. Serve over rice, with the topping spooned all over.