Ingredients:
\nMarinade & Chicken
\n 1\/4 cuppickle brine
\n 1\/4 cupfreshly squeezed mandarin orange juice
\n 3 garlic cloves, minced
\n 1 tablespoonhoney or granulated sugar
\n 1 tablespooncornstarch
\n 2 teaspoonsfinely grated mandarin orange zest
\n 2 teaspoonsfennel seeds
\n 1 teaspoonDijon mustard
\n 1 teaspoonground turmeric
\n 1 teaspoonkosher salt, plus more as needed
\n 1 teaspoonfreshly ground black pepper
\n 4 to 6 boneless, skin-on chicken thighs
\n Extra-virgin olive oil, for searing
\nTopping & Serving
\n 1 cupcilantro leaves and tender stems, finely chopped
\n 1\/2 cupkosher dill pickle, finely chopped (\u2153 cup)
\n 1 mandarin orange, supremed, plus juices squeezed from peels
\n 1 jalape\u00f1o, deseeded and finely chopped
\n 2 teaspoonsfreshly squeezed lemon juice or mild vinegar (such as white wine or rice)
\n 2 teaspoonsfinely grated mandarin orange zest
\n 1 tablespoonextra-virgin olive oil
\n 1 teaspoonhoney or granulated sugar
\n 1 pinchkosher salt, plus more to taste
\n Cooked rice, for serving<\/p>\n
Directions: <\/p>\n
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.
\nWhen the chicken is done marinating, heat the oven to 425\u00b0F.
\nHeat a thin layer of olive oil in an ovenproof skillet on medium heat. Remove the chicken from the marinade (reserving the marinade\u2014we\u2019ll 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.
\nTurn off the heat, pour the marinade in the skillet, add \u00bc 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\u00b0F.
\nMeanwhile, in a medium bowl, combine all of the topping ingredients. Taste and adjust the salt if needed.
\nLet the chicken rest on a cutting board for a few minutes before slicing. Serve over rice, with the topping spooned all over.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1465","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1465"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1465\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}